When I was young, my parents would frequently take us to a dear friends restaurant in NYC named The Chambertin. Without fail, I alway ordered clams chablis, duck a la’ orange and a light and fluffy chocolate mousse that is absolutely, sublimely perfect (and I really don’t like dessert to be honest). It took forever to figure out how they made it – I was stuck in the egg trap (whipped, yolks etc.), and invariably they we’re dense and heavy. I stumbled upon a recipe that used gelatin to achieve the fluff without the density and it worked. This recipe has evolved over the years and it’s the flavor of my childhood, and I’m calling it the Ultimate Chocolate Mousse – and it is!
And I admit this has zero to do with gardening, but really, since it’s chocolate, who cares, right?
Ultimate Chocolate Mousse
- 1 1/2 Tspns Unflavored Gelatin
- 2 Tbspns Cold Water
- 2 1 Oz. Chocolate Squares (unsweetened)
- 3/4 Cup Sugar
- 1/4 Tspn Mace
- 1 Cup Milk
- 2 Cups Heavy Cream
- 1 Tspn Vanilla
|Soften gelatin in the cold water. Set aside.|
|Put the chocolate, 1/2 cup sugar, mace and milk in a double boiler and heat until the chocolate melts. Don not let it boil.|
|Beat until smooth. I have an old rotary blender but you could use a whisk.|
|Add the gelatin and stir until it's melted. Pour into a bowl and chill until it's nice and thick, then beat it until it's fluffy.|
|Whip the cream and add the remaining sugar and the vanilla. Fold the whipped cream and the chocolate mixture together. Squish into cute little cups and top with toasted nuts. Chill.|
And I always rig a double boiler with two pots. No need to have extra equipment you have to store.
This mousse lived up to my memories. Hope you enjoy it too.