CHOCOLATE CHUNK CHOCOLATE MOUSSE

LIFE IS LIKE A BOWL OF CHOCOLATE, rich and full

Chocolate mousse has been my favorite dessert for years now and I’m embarrassed to say that I had never made it. That changed with a BANG! Cause this may very well be the best mousse I’ve had. I think there is something to the coffee extract I added in that adds a little je ne sais quoi to it—it’s dynamic!

Print

With ImageWithout Image

CHOCOLATE CHUNK CHOCOLATE MOUSSE

Yield: 6 Servings

Author: Michelle Williams

Prep time: 30 MinCook time: 1 MinTotal time: 31 Min

Ingredients

• Heavy Cream (1 cup)
• Egg YOLKS (4)
• Salt (1/8 tsp)
• White Sugar (3 tbsp, DIVIDED)
• Pure Vanilla Extract (1 tsp)
• Pure Coffee Extract (1 tsp)
• Semi-Sweet Chocolate Baking Bar (4oz bar, chopped. I used Baker's Chocolate)
• Unsweetened Baking Chocolate (2 oz, chopped. I used Dagoba)
• Chocolate Bar You'd Want To Eat Chunks Of (4oz, chopped. I used the rest of the Dagoba bar because I didn't want to add a ton more sweetness. My husband said he'd prefer milk chocolate. I say, dealer's choice.)
• Egg WHITES (2, large)

KITCHEN ITEMS

• Stand Mixer with Whisk Attachment
• Cereal Sized Bowl (just for refrigerating in)
• Cutting Board
• Chefs Knife
• Saucepan
• Heat Resistant Bowl that fits on (NOT SUBMERGED IN) your saucepan. We're making a homemade double boiler of sorts.
• Whisk
• Rubber Spatula
• Plastic Wrap

Instructions

TO MAKE YOUR WHIPPED CREAM

1. Pour a cup of heavy cream into the bowl of your stand mixer fitted with the whisk attachment.
2. Mix on high until you have stiff peaks. This will take about 3-4 minutes. WATCH CLOSELY. If it’s over mixed, it will get grainy and you’ll need to start again. To test for stiff peaks, take the whisk attachment off of the stand mixer, dip it in your whipped cream, flip it so the cream is facing up. If the cream holds its form, you’ve done it perfectly!
3. Use your spatula to ever so gently transfer your whipped cream into a bowl. Cover it with plastic wrap and refrigerate it until you are ready to use it again.
4. To prepare for the next steps, wash and dry your stand mixer bowl and whisk. Put it back on your stand mixer.

TO MAKE YOUR CHOCOLATE

1. This is where we are going to fashion our own double boiler. To get yourself ready, put about an inch worth of water into your saucepan. When your heat resistant bowl is placed on your saucepan its bottom should NOT touch the water.
2. In your heat resistant bowl, combine your egg YOLKS, salt, 2 TBSP of sugar, vanilla extract, and coffee extract. Don’t mix yet.
3. Over medium heat, bring your water in your sauce pan to a simmer.
4. Place your heat resistant bowl on your saucepan and whisk your mixture consistently until it is even and smooth—about 45 seconds.
5. Remove your heat resistant bowl from the heat/saucepan.
6. Add all of your semi-sweet chocolate and 2 oz (1/3) of your unsweetened chocolate to your egg yolk mixture. Use your spatula to mix it all together. It will not be a liquid. It will almost be more like a dough. Don’t worry, you’re on track! If you feel it’s too hard, you can add a teaspoon of water but don’t go overboard because the whipped cream and egg whites are going to soften it up quickly.
7. Set aside.

TO PREP YOUR EGG WHITES

1. Put your two egg WHITES in your stand mixer. Whisk on medium speed.
2. Slowly incorporate your remaining 1 TBSP of sugar while the stand mixer is still mixing.
3. Turn the speed to high and whisk until you have stiff peaks—about 3 minutes.

PUT IT ALL TOGETHER AND MAKE YOUR MOUSSE

1. Use your rubber spatula to gently fold your egg whites into your chocolate. Try not to over mix here. The egg whites and the whipped cream are what give the mousse its fluffy airiness.
2. Fold in half of your whipped cream.
3. Sprinkle in your 4 oz of chopped chocolate for your chocolate chunks. Gently fold them in.
4. Fold in the rest of your whipped cream. Continue to gently fold until your mousse is an even chocolate color (sans the chocolate chunks of course).
5. Eat or refrigerate until you’re ready to serve. Mouse is best at room temperature so if you are refrigerating, take it out about 30 minutes before you’re ready to eat it.

Did you make this recipe?

Tag @coffeeandchampagne on instagram and hashtag it # coffeeandchampagnekitchen