I started this post a while back but for some reasons I forgot about it until now.
Another easy recipe from Pierre H. I think what's so great about his Chocolate Desserts book is that it includes recipes that are really easy to make at home. At the same time, it also has some very tedious and technically involved ones. I really really like the simple ones (well, I have not tried the complicated ones) because they are so so yummy and not at all time-consuming. The end results always make me feel like I've achieved something great. I hope they give you the same feeling too.
Mousse is A LOT less sinful than pots de creme, for obvious reasons. Yet, it sounds fancy and impressive to those who don't spend a lot of time in the kitchen (their loss IMO!). This recipe can also be made ahead so it's wonderful for when you have guests coming over and have a million things to worry about. I have left this mousse overnight before. It's a little denser than when it's consumed on the same day but it's still wonderful.
Just like P commented in his book, this is a base recipe. You could add other ingredients such as fruits, nuts, etc. to the final product, or infuse the milk with the zest of your favorite citrus.
Alrighty, here we go.
INGREDIENTS:
Make 6 servings
6oz bittersweet chocolate, finely chopped
1/3 cup whole milk
1 large egg yolk
4 large egg whites*
2 Tsp sugar
*Since egg whites can be kept in the refrigerator for a week. This is the perfect recipe to go to if you make any custard-like desserts the week before.
METHODS:
Melt the chocolate in a bowl over simmering water or in a microwave oven. Keep the chocolate on the counter until needed. It should still feel warm to the touch when you are ready to use it.
Bring the milk to a boil, then pour it over the chocolate. Use a small whisk to gently blend the milk into the chocolate. Add the egg yolk and whisk it gently into the chocolate until incorporated.
In a different bowl, beat the egg whites on medium speed until they hold soft peaks. Increase the speed to medium-high and gradually add the sugar. Continue to beat the whites until they are firm but still glossy. Scoop one-third of the whites out of the bowl onto the chocolate mixture. Use the whisk to beat the whites into the chocolate mixture to lighten it. Now, use the whisk or a flexible spatula to delicately fold in the remaining beaten whites.
Turn the mousse into a large serving bowl or individual cups, and refrigerate for 1 hour to rest. I think martini glasses are best to serve mousse in as they hold the perfect portion and are also picture-perfect. Unfortunately I don't own any of them so I served mine in wine glasses instead, so please bear with the less-than-perfect photo.
Bon appetit!
Another easy recipe from Pierre H. I think what's so great about his Chocolate Desserts book is that it includes recipes that are really easy to make at home. At the same time, it also has some very tedious and technically involved ones. I really really like the simple ones (well, I have not tried the complicated ones) because they are so so yummy and not at all time-consuming. The end results always make me feel like I've achieved something great. I hope they give you the same feeling too.
Mousse is A LOT less sinful than pots de creme, for obvious reasons. Yet, it sounds fancy and impressive to those who don't spend a lot of time in the kitchen (their loss IMO!). This recipe can also be made ahead so it's wonderful for when you have guests coming over and have a million things to worry about. I have left this mousse overnight before. It's a little denser than when it's consumed on the same day but it's still wonderful.
Just like P commented in his book, this is a base recipe. You could add other ingredients such as fruits, nuts, etc. to the final product, or infuse the milk with the zest of your favorite citrus.
Alrighty, here we go.
INGREDIENTS:
Make 6 servings
6oz bittersweet chocolate, finely chopped
1/3 cup whole milk
1 large egg yolk
4 large egg whites*
2 Tsp sugar
*Since egg whites can be kept in the refrigerator for a week. This is the perfect recipe to go to if you make any custard-like desserts the week before.
METHODS:
Melt the chocolate in a bowl over simmering water or in a microwave oven. Keep the chocolate on the counter until needed. It should still feel warm to the touch when you are ready to use it.
Bring the milk to a boil, then pour it over the chocolate. Use a small whisk to gently blend the milk into the chocolate. Add the egg yolk and whisk it gently into the chocolate until incorporated.
In a different bowl, beat the egg whites on medium speed until they hold soft peaks. Increase the speed to medium-high and gradually add the sugar. Continue to beat the whites until they are firm but still glossy. Scoop one-third of the whites out of the bowl onto the chocolate mixture. Use the whisk to beat the whites into the chocolate mixture to lighten it. Now, use the whisk or a flexible spatula to delicately fold in the remaining beaten whites.
Turn the mousse into a large serving bowl or individual cups, and refrigerate for 1 hour to rest. I think martini glasses are best to serve mousse in as they hold the perfect portion and are also picture-perfect. Unfortunately I don't own any of them so I served mine in wine glasses instead, so please bear with the less-than-perfect photo.
Bon appetit!
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