Mousse au Chocolat

Inspired by Isabelle Merique

Normally, I rarely make chocolate desserts.  Why? Because I’m not crazy about chocolate.  Weird, huh?

Apart from chocolate chip cookies—which I insist must be accompanied with a tall glass of milk or I won’t partake—I prefer something fruit-based to end a meal.

However, in writing this week’s post which includes a mention of the famously delicious chocolate soufflé served at Anne, the one-star Michelin restaurant in La Place des Vosges’ hotel Le Pavilion de la Reine, I decided an exception should be made. Out came the one and only chocolate dessert in my repertoire: a Mousse au Chocolat.  This recipe was saved from the first of many French cooking classes I took while working for the French Government some 40 years ago. Although our teacher Isabelle Merique was from Belgium, she ran the best cooking school in New York City at the time.  Under her tutelage I became a serious lover of French gastronomy.

Isabelle’s recipe couldn’t be easier: melted chocolate chips and a handful of eggs.  It doesn’t even call for butter, sugar, or heavy cream as is the case with most other chocolate mousse recipes.  Not sure if this makes this recipe low calorie but certainly lower in calories than other versions.

The only tricky thing to watch for is not allowing any water to get into your chocolate during the melting process. Other than that, it’s super simple and divinely decadent in taste as well.

Ingredients:

6 ounces semi-sweet chocolate chips (Use the best you can find!)

2 Tablespoons strong coffee

¼ teaspoon Cream of Tartar

5 eggs, separated f

1 Tablespoon Grand Marnier or Cointreau (optional)

Garnish: Whipped cream and candied orange slivers (optional)

Cooking instructions:

1.   Slowly melt chocolate with coffee either in a double-boiler or using the microwave.

Double boiler method: Put one inch of water in the bottom of the lower saucepan and bring to a simmer.  Stir the chocolate and coffee in the upper saucepan with a wooden spoon until it’s melted, and the mixture is smooth.

Microwave method: Put the chocolate and coffee into a heatproof glass bowl. Microwave in 20-second intervals, stirring between each one.  When 75% melted, remove from microwave, and allow the residual heat to complete the melting process. This helps to avoid burning the chocolate.

2.   Once chocolate is completely melted and smooth, allow it to cool for a few minutes.  Transfer to a medium sized bowl if you’ve used a double boiler.

3.   Add in egg yolks, one at a time. Set aside.

4.   In a separate bowl, using a hand mixer or KitchenAid, add egg whites and beat until foamy. Add cream of tartar and continue beating until stiff peaks are formed.

5.   Using a large rubber spatula, fold one fourth of the beaten egg whites into the chocolate mixture. Then, add in the balance of egg whites. Add Grand Marnier flavoring, then cover bowl with Saran Wrap and refrigerate for at least two hours to set.

6.   Serve in small individual glass coupes or martini glasses, dessert cups or porcelain ramekins. Top with sweetened whipped cream (optional). Garnish with candied orange rind. (optional)

Serves: 6-8

Wine suggestion:  Port, Sauternes, Barsac, a Spanish Moscatel, dark Rum or Bourbon.