Hi everyone! Melissa here back with a recent success in the kitchen – not always the case chez moi so of course I have to share!
Several years ago, a French friend of mine Helene handed down her favorite chocolate mousse recipe to me. Helene was coming for dinner, and we made the mousse together. It came out rich, creamy, delicious and filled and large chocolate chunks.
Over the past few years, I made this easy chocolate mousse at least a dozen times yet each time, slightly missed the mark. Once, the mousse came out too dense and thick. Another time, it was too soupy. After repeated failed attempts, I gave up. Sadly, I was losing the touch with my favorite quick and easy dessert. It happens!
My courage renewed, I tried the mousse with the kiddos again last week in preparation for one of our family Thanksgiving Day weekend meals.
Well, here’s what we did — and it worked! In the words of Winston Churchill, NEVER GIVE UP!
How to Make Chocolate Mousse
- We took four bars of Ghirardelli Chocolate (bittersweet — 70%)
- 2/3 of a stick of unsalted butter
- 1/4 a cup water
- 2 teaspoons of vanilla
and melted all four together — then we left it to cool as we ate lunch.
After lunch, we beat:
- 12 egg whites until firm. We used large organic eggs.
With the chocolate cooled yet still liquid, I gradually folded it into the egg whites, stirring gently.
With my mixture well-integrated, I plopped it into my favorite crystal bowl (a wedding gift) and left it in the fridge to cool for 24 hours.
The next day, my niece Aine whipped two containers of heavy cream with a dash of vanilla and sugar to serve side-by-side with the mousse. Mine’s only 12 but she’s already becoming an amazing cook. I was happy to have her assistance during such a busy weekend.
The mousse was gobbled up so quickly by 20 family members that we wished we had made a double recipe! Keep that in mind if you’re expecting a big crowd for dessert.
So, how’s that for an easy chocolate dessert recipe?