Cooking Lesson #508: “Easy As Pie” Chocolate Mousse

…from the Perspectives’ Kitchen

How you doin’? There are benefits to being a dishwasher and serving in the Navy—you can learn a lot. Jessie, the cook at the camp in Malibu where I washed dishes for a couple of summers as a kid, used to make this “Easy As Pie” Chocolate Mousse. He told me this was one of the best recipes he learned as a Navy cook. Who knew sailors were so well fed?
 
I’ve made my mousse recipe even easier and you can make it any time you need a great-but-not-too-fussy luscious dessert that kids will love and your guests will think is one of the most elegant desserts you can make.
 
Because the egg whites aren’t cooked for this recipe, be sure to use pasteurized eggs (store-bought, or see my procedure below on how to pasteurize eggs at home). Letting the pasteurized egg white come to room temperature ensures they’ll whip up to their full volume.
 
Prep time:  15 minutes
Yield:  6 servings
 
Ingredients 
12 ounces bittersweet chocolate, chopped
1/2 cup whole milk
6 large, pasteurized egg whites, at room temperature
2 cups whipped cream
1/4 cup shaved bittersweet chocolate
6 stem-on Maraschino cherries (optional garnish, just for the kids)
 
Directions

1. Place the chocolate and milk in a large heatproof bowl. Gently melt in the microwave or over a pan of simmering water.  Stir to combine.  Set aside to cool slightly.
2. Place the pasteurized egg whites in a large bowl.  Using a mixer fitted with whisk attachment, whip the eggs until stiff peaks form.
3. Fold a spoonful of egg whites into chocolate mixture. Gently fold in remaining egg whites until fully incorporated (do not overmix).
4. Divide mousse evenly among 6 individual serving dishes. (If not serving immediately, refrigerate, covered, up to 3 days.)
5. Top with whipped cream and shaved chocolate, if desired.
6. Don’t forget the cherries for the kids.

ChefSecret:  Speaking of “easy as pie” this recipe makes a great chocolate silk pie. Use a pre-baked pie crust (store bought is okay). “Paint” a little melted chocolate on the bottom of the crust to make it “water-proof.” After the chocolate sets up, fill the crust with chocolate mousse and then top with lots of whipped cream.

Quip of the Day: “My wife can't cook at all. She made chocolate mousse. An antler got stuck in my throat.”                                                                                                                          … Rodney Dangerfield
 
                                How To Pasteurize Large Eggs At Home

• Place the eggs in a saucepan filled with water and fitted with a digital thermometer.
• Turn on the heat and bring the water up to 140°F.  Keep the water temperature at 140°F for 3 minutes (and no more than 142°F), reducing the heat on the burner if necessary.  
• Remove eggs from hot water and rinse thoroughly with cold water.
• Store in the refrigerator until needed or use right away.

​ChefSecret:  Jumbo sized eggs need to cook for 5 minutes in 140°F water.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

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                                            ©Perspectives/The Consulting Group, LLC, 2022

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