Best Chocolate Mousse

If I had any go-to dessert recipe, this just might be it. Now, before you think, mousse? Really? Isn't that the kind of dessert you might find in a cafeteria? I will tell you this- I never liked chocolate mousse until this recipe from Cook's Illustrated came along.

One key thing: good chocolate. I'd recommend Ghiradelli's semisweet or bittersweet baking chocolate (look for it in the baking aisle). This stuff isn't cheap- you'll need 2 bars of it for this heavenly treat. Worth. every. penny.



Otherwise, it's really pretty simple, though it might sound complicated. Melt chocolate (I use a Pyrex inside of a pot of shallow boiling water, see picture below). Add to whisked egg yolks. Separately, beat egg whites. Gently stir it all together. Add whipped cream. Refrigerate (the wait will be hard). Serve, and have a party in your mouth!



Cooks Illustrated Chocolate Mousse

8 oz semi-sweet or bittersweet chocolate
2 tbsp cocoa powder, preferably Dutch-processed
1 tsp instant espresso powder (or instant coffee)
5 tbsp water
1 tbsp brandy (I don't always do this, just use 6 tbsp water)
2 large eggs, separated
1 tbsp sugar
1/8 tsp salt
1 cup chilled heavy cream

1) Melt chocolate, cocoa powder, espresso powder, water, and brandy in a medium heat-proof bowl set over saucepan with 1 inch of barely simmering water, stirring until smooth. Remove from heat.

2) Whisk egg yolks, 1.5 tsp sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cooler until just warmer than room temperature, 3-5 minutes.

3) In standing mixer bowl with whisk attachment, beat egg whites at medium low speed until frothy 1-2 minutes (may take longer with hand mixer). Add remaining 1.5 tsp sugar, increase speed to medium high, and beat until soft peaks form. Whisk last few strokes by hand, making sure to scrape any unbeaten whites from the bottom of the bowl. Using whisk, stir about 1/4 or beaten whites into chocolate mixture to lighten; gently fold in remaining whites with rubber spatula until a few streaks of white remain.

4) In now empty bowl, whip heavy cream (make sure it's cold) at medium speed until it thickens, about 30 seconds. Increase speed to high and whip until soft peaks form. Using rubber spatula, fold whipped cream in mousse until no more white streaks remain. At this point you can stick the whole bowl in the fridge (to be eaten with a giant spoon later) or spoon into 6-8 individual serving dishes. Cover with plastic wrap and refrigerate at least 2 hours until set and firm.