It’s unfortunate that as adults, we can’t just shrug off stress and life-stuff like we could when we were kids. A good night’s sleep, a bowl of ice cream, simple things like that can always make everything better.
Thankfully as a woman, chocolate can still help, even if it can’t completely erase life’s troubles, and since the last few weeks have been particularly stressful, I thought it would be a good time to make something very chocolatey.
I’ve tried a recipe for chocolate mousse before, the typical egg whites recipe, but this one sounded delectable, I just had to go for it. Honestly, throughout the whole recipe I was questioning whether I was actually doing it right but I kept going. I must have read it four times while making it and didn’t see anything but it just didn’t seem right. Reading it again to post now, I realize I forgot to whip the cream! Thankfully the chocolate gods had mercy on me cause it came out very tasty.
from Joy of Baking.com
white chocolate, chopped
6 ounces semisweet chocolate, chopped, plus more for garnish
1 1/2 cups heavy whipping cream
3 large egg yolks
1/3 cup white sugar
1/4 cup water
In a heat proof bowl over a saucepan of simmering water melt the white chocolate. An ounce or two of chocolate should be more than enough, depending on how you plan to use it.
Remove bowl from heat and stir continuously until cool to the touch but still soft and melted. Pour ito a ziplock bag, cut the tip and use it to carefully decorate glasses or bowls that you plan to serve the mousse in. With whatever chocolate is leftover, draw swirls, zigzags and squiggles on parchment paper. Carefully move everything to the fridge to chill until needed.
In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the remaining chocolate. Set aside but keep the bowl over the warm water so the chocolate will stay slightly warm.
In the bowl of an electric mixer (or with a hand mixer), whip the heavy cream until soft peaks form. Refrigerate, covered, until needed.
Place the egg yolks in a large heatproof bowl and set aside.
In a small saucepan, combine the sugar and water and bring to a boil. Boil until the sugar dissolves, a minute or two. This produces a sugar syrup. Then, whisking constantly, pour the boiling syrup over the egg yolks. Set the bowl over a pan of simmering water and whisk constantly (can use a hand mixer on low speed) until the mixture is thick and light in color. This mixture should be hot to the touch. (About 10 minutes)
Remove the bowl from the heat and, working quickly, scrape the egg mixture into a clean large bowl of your electric mixer. On medium speed (or with a hand mixer) beat until the volume has doubled and the bottom of the bowl is completely cool to the touch. Turn speed to low, and beat in the warm melted chocolate until well combined. Fold in half the reserved whipped cream and then fold in the remaining cream. The mixture should resemble softly whipped cream. Without the cream being whipped it is still pretty light and airy.
This can be used immediately or refrigerated, covered, until needed. If the mixture seems a little runny, the chocolate may have been too warm, but after refrigerating for an hour or so, it will firm up. Can be made and refrigerate a day ahead of time.
Carefully pour the mousse into the serving glasses (or scoop into a ziplock bag to transfer to the glasses), decorate with white chocolate swirls as desired and refrigerate until needed. When ready to serve, place each glass on a plate and shave extra chocolate to dust the bases.
Even with the missed step the mousse came out creamy, very chocolatey and dissolves in your mouth almost instantly. It’s very satisfying for any cravings, as a comfort, or just for. If you try it yourself and actually whip the cream let me know how it comes out. Either way, enjoy 🙂