Serves 6 to 8
Irish whisky notwithstanding, this looks and tastes like a classic French chocolate mousse, with its rich smooth flavor and dense but foamy texture. Because eggs are the secret to great chocolate mousse (in my opinion), I've designed this recipe to avoid the risks associated with raw eggs.
4 ounces bittersweet or semisweet chocolate,
chopped into small pieces
1 cup heavy cream
1-1/2 teaspoons instant espresso powder
3 to 4 teaspoons Irish whisky
2 tablespoons plus 4 teaspoons sugar
1/2 teaspoon vanilla extract
6 to 8 ramekins or dessert cups
To make the mousse, place the chocolate, 1/3 cup of cream, and 1/4 teaspoon of the espresso powder in a heatproof bowl. Set the bowl in a skillet of barely simmering water. Stir frequently until the chocolate is completely melted and smooth. Remove the bowl from the skillet, stir in the whisky, and set aside.
In a heatproof medium bowl, whisk the eggs with 1 tablespoon water and 2 tablespoons of the sugar until well blended. Set the bowl in the skillet and whisk the eggs constantly (to prevent them from scrambling) over not-even-simmering water until they register 160 degrees F. on an instant-read thermometer. Remove the bowl from the skillet and beat at high speed with an electric mixer until the eggs have a texture like softly whipped cream, 3 to 4 minutes. Fold one quarter of the eggs into the chocolate. Scrape the chocolate mixture over the remaining whipped eggs and continue to fold just until evenly incorporated. Divide the mousse among the ramekins. Chill at least 1 hour, or until set, before serving.
In a chilled bowl with chilled beaters, beat the remaining 2/3 cup of cream with the vanilla, the remaining 4 teaspoons sugar, and the remaining 1-1/4 teaspoons espresso powder until nearly stiff. Top each mousse with a dollop of cream before serving.
A Year in Chocolate:
Four Seasons of Unforgettable Desserts
by Alice Medrich
Hardcover Publication date: October, 2001
$25.95 FPT / 176 pages
Recipe reprinted by permission.
This page created January 2002
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