Light, airy, fluffy and creamy that is a mousse for me. I love chocolate and everything about chocolate. Chocolate and coffee make a perfect pairing and I love the silk smooth texture.
The recipe is adapted from Bobby Flay and I was hoping for a rich dark sinful color. But somehow to be honest…when I mixed the egg whites and the chocolate, it did not incorporate perfectly…tiny micro tiny bits of chocolate were in the mousse. I was a bit disappointed …..wait for it. But, the moment I took the first spoonful I was sold…the tiny bits melted on my tongue, (not large enough to be bitten) when it melted in my mouth…it was a burst of flavor. When I make it again, I do hope I repeat the mistake, I just loved it. The chocolate was not very hot and I had removed it from the stove 2 min before I folded in the whipped egg whites, I am sure to document this for myself, so I do the same thing next time.
This is a very simple recipe and even my teen can make this with her eyes closed ( ahem! I did mess it up a bit) As I dig into it spoon by spoon while keying in this recipe, am so glad I made this.
Disclaimer : I am not to be held responsible for overindulgence !!
5 1/4 oz chocolate + 1 tbsp instant coffee ( both chocolate and coffee together should weigh 5 1/4 oz)
14 oz cold heavy cream
3 large egg whites
1 oz sugar
1 pinch star anise powder
bitter chocolate shaving for garnish
Place chocolate in a large bowl over a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and remove if u want super micro tiny bits of chocolate in the mousse or let stand if you do not want super micro bits.
Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream.Add the sir anise and fold in. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.
Recipe adapted from Bobby Flay