Today, I was a woman ruled by her uterus. That’s right, shark week is upon me, and my uterus was quite persuasively attempting to convince me to EAT ALL THE CHOCOLATE. When nomming away on my clearance horde from Valentine’s Day was not enough to appease the dictator within my abdomen, I knew drastic measures had to be taken: a chocolate dessert.
“But what should I make?” I asked myself. I already had brownies and doughnuts and cookies and chocolate frosting (hey, when you’re desperate, you’re desperate) the past few shark weeks. I needed something different. And then, it came to me. Chocolate mousse! I had never made it before, but it was one of my favorites. And it couldn’t be that hard, right?
Well, I wouldn’t say it’s the most difficult recipe I have ever made, but the time intensiveness of the project is what made it difficult. And actually, it took less than an hour to make. But I worked really hard in that one hour, because I, in my infinite wisdom, decided to try whipping the mousse by hand. Can’t be too hard, yeah? And then I would know how all the real chefs make mousse! (Hint, they hire someone to whip that shit in an electric mixer.)
All I know is, my arms hurt like I did 20 burpees, but this mousse was so good, it was totally worth it. But next time, I think I will pull out the electric mixer and save my arms the trouble.
What You’ll Need
- 10 ounces heavy whipping cream
- 4 ounces high quality dark chocolate, broken into small pieces. (I used Ghirardelli)
- 1/4 cup extra fine white sugar
- 1 egg, brought to room temperature
What To Do
1. Heat half of the cream over medium-high heat until boiling. While the cream is heating, fill a large bowl with ice water, and place a medium-sized bowl within it. This is where you’ll be whipping your cream.
2. Remove cream from heat, and stir in chocolate until melted. Pour the mixture into the bowl on ice, then add the rest of the cream. Whip to soft peaks, then remove from ice.
3. Separate the egg, saving the white and tossing the yolk. Whip the egg white to stiff peaks.
4. Once the egg white is whipped, slowly add the sugar to the whites. Whip until you have a fluffy, delicious meringue.
5. Gently fold the meringue into the whipped chocolate cream. Be careful, because you don’t want to deflate your mousse.
6. Chill until ready to serve!
As I said, this was my first time making mousse, and it was awesome. I bet with more practice (and an electric mixer) I could do better, but this was not a bad first attempt by any stretch.
Let us hope my uterus will find my offering suitable. Though the prospect of laying in bed with a heating pad and a large bowl of mousse really isn’t so unappealing. Hmm…
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