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Traditional Chinese Medicine
Chocolate Mousse Recipe
Western Classical Music
Dr. Jimbob's Recipe for Chocolate Mousse
This is adapted from Alton Brown's recipe from his Good Eats show. Alton stripped out some of the steps, like folding in egg yolks into the heavy segment and egg whites into the fluffy segment. I took this a step further and stripped it down to bare essentials. With a microwave and a good stand mixer, this takes me 15 minutes to make from conception to completion.
- 1 pint whipping cream
- 12 ounces quality semi-sweet chocolate chips (I like the dark chocolate chunks from Whole Foods which has the highest cacao content on the market)
- 1/3 cup Kahlúa liqueur
- 1/3 cup Pedro Ximenez sherry (think maple syrup flavor, with 20% alcohol by volume)
- 4 tablespoons butter
- pinch salt
- splash of vanilla extract
Makes enough for most parties, since a little mousse goes a long way.
- Chill whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. (Latter is nice but not essential.)
- Melt the chocolate, salt, and butter in a microwave safe bowl by mixing in, and microwaving in 30 second pulses at full power. Stir to mix up between pulses. I have found this never takes more than two or three pulses, and doesn't risk burning the chocolate, hence works much more reliably than a double boiler.
- Once the chocolate is melted, transfer to a work bowl. I use the vanilla extract, Kahlua, and Pedro ximenez to get the rest of the chocolate out of the microwave bowl, but if your bowl is big enough to do mixing and folding, you can just mix and fold directly in the first bowl until combined.
- In the chilled mixing bowl, beat cream to medium peaks. (A stand mixer -- or assistant -- can be doing this while you're melting the chocolate.)
- Stir 1/4 of the whipped cream into the chocolate mixture to lighten it.
- Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
- Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve. (If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)
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