Cooking Lesson #333: Blender Chocolate Mousse

…from the California Kitchen

How you doin’? There is chocolate and then there is chocolate… and then there is Chocolate Mousse! Chocolate Mousse is kinda like sex. There is no bad chocolate mousse… just some that is waaayyy better than others! Personally, I don’t think I’ve ever had a bad chocolate mousse.
 
The French invented this culinary wonder. Mousse is actually a French word meaning “froth” or “foam.” “Mousse au chocolat” is French for chocolate mousse. The United States first became acquainted with chocolate mousse at a Food Exposition held at Madison Square Garden in New York City in 1892. It was Julia Child’s favorite dessert.
 
This is going to become your go-to chocolate dessert from now on. It’s so simple to make and Mmmm… so yummy to eat! It is creamy and simply scrumptious—one of the best fluffy chocolate delights to serve for any dessert occasion—or for no occasion at all! You can put the Chocolate Mousse together in a wink and a nod and it will disappear just as fast!
 
At the Time Out Market Place Lisboa on the waterfront in Lisbon, Portugal is a lovely called Restaurante Pap'Açorda. It’s across from where the cruise ships dock. They happen to make about the best Chocolate Mousse ever. Their Chocolate Mousse is made throughout the day and served tableside. It is dished up from large bowls and just for the asking they will add a dollop of freshly whipped cream and chocolate shavings too!
 
Ingredients
1-1/2 cups heavy cream
1/4 cup water
1/2 cup granulated sugar
12 ounces dark chocolate, roughly chopped
4 large eggs, at room temperature
1/4 cup strong (brewed) espresso (or very strongly brewed coffee)
1/4 cup light or dark rum
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
 
Directions

1. In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes.  Set aside in the fridge.
2. In a small saucepan over gentle heat, melt the sugar with 1/4 cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.
3. Put the chopped chocolate and the eggs in a blender.  
4. Blend on medium-high speed while slowly pouring in the hot sugar syrup, which will melt the chocolate and cook the eggs. Do not pour it in all at once or the eggs will scramble.
5. Keep the blender running until the mixture is extremely smooth, then stream in the espresso, rum, vanilla and salt.  Keep blending until the mixture has cooled to room temperature, about 1 minute, pausing to scrape the sides as needed.
6. Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and gently fold until there are no streaks.
7. Pour into individual bowls, ramekins or glasses and refrigerate until set at least 2 hours or up to 24 hours.
8. Top with whipped cream and shaved chocolate.
9. Serve chilled.

ChefSecret:  You can easily add a different flavor profile by adding Marsala or brandy in place of the rums.

​Quip of the Day: “I really miss the good old days… when you could have an opinion without offending anyone."
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