This week is......(drum roll please)...... Chocolate Mousse.
This isn't for you chocolate woosies out there, this is the real deal. And be forewarned that if you happen to refer to this as pudding, or scarf this down as you would a cheap box mix of pudding, you will be smacked.
This is NOT pudding. Thankyouverymuch.
This recipe comes from my mom-it was always a huge treat for me to get a spoonful of this on those occasions when she whipped this up for a dinner party. Love it. She tried a new recipe recently. While it was good, it was super time consuming and labor intensive. This one works out just as well in a fraction of the time. (and also tastes yummy piped into and onto dark chocolate cupcakes as seen in that one cupcake post)
A few things before I get started;
#1-you can make this darker than this recipe dictates (by altering the chocolate)
#2-you can omit the sugar for a dark chocolate taste
#3-you can also decrease the cream a little for a richer taste
#4-this is a VERY basic and simple recipe. Takes less than a half hour (not including setting in the fridge), and if you have everything out and ready to go, it will only take about 10min. I'll do a big fancy complicated one another day.
#5-Also if you are a raw egg freak-out person, you can use the pasteurized egg stuff.
Let's get started then!
Only 6 simple ingredients:
1/2 tsp cream of tartar
1 pint whipping cream
1 Tbsp sugar
1 tsp vanilla
12 oz semi-sweet chocolate
(while I love Ghiradelli or even Baker's bars, chocolate chips work out pretty well too!)
Separate eggs, add cream of tartar to egg whites and beat until stiff. Set aside.
Melt chocolate in double boiler (or in heavy pan over low heat). Cool. Beat egg yolks into cooled chocolate. Whip cream until stiff, add sugar and vanilla. Fold beaten egg white mixture into whipped cream. With mixer, add melted chocolate slowly to whipped cream/egg white mixture and beat until smooth and creamy. Spoon into serving dishes and chill 3-4hrs. Makes 10-12 small servings.
In photo instructions that would look like this:
(just pretend those eggs are your kids arguing. Again.)
When you start beating the egg whites/cream of tartar, it gets foamy. This is not stiff. Keep beating it until it is actually stiff!
While you are doing that, get that chocolate started-just remember, low heat! You do not want to scald the chocolate.
And while the chocolate is melting, whip that cream too! When that is done, fold everything together so that it is ready and waiting for the chocolate.
Make sure you let the chocolate COOL before adding the yolks; if you don't, they instantly cook and the chocolate gets all lumpy and stiff. It still works out of, but you have little lumps and chunks in the mousse. Still tastes good, the texture is just off.
Add that chocolate in, beat it all up together, then dole it out into what ever little serving dishes tickle your fancy.
There are also a number of fun ways to present this. Presentation is everything!! (sorry, too many years with the hotel chains)
Spoon it up to set in something fancy.
If you like a little extra, cream on top is always good (wait until the mousse is set of course).
Get all fancy-schmancy in something fancy! (but don't try layering with kids pulling and/or climbing on you. Doesn't work so well. Dang.)
Go for the plain old custard cup.
Or the sundae cup.
Or if you're feeling stingy you can dole out the kids' portions into those little tiny bathroom paper cups. Take that kids. (I don't actually have any of those, so just picture it in your mind)
If you want to pipe it into some sort of design or use it as a garnish on something (like with the cupcakes), it pipes really well after chilling for about an hour or so.
Personally I think this is a nice serving size for myself:
What a lovely follow up to a lovely Mother's Day!
(whoops, sorry, I think I just drooled on the keyboard.)