Last weekend my job was to bring a dessert to a friend’s wedding shower. I thought I had been handed quite a daunting task. I knew that if I was going to serve dessert to a group of women in Los Angeles that it would have to be in mini portions. Perfect. No problem. What better way to end a meal than with a rich, creamy, chocolatey mousse. Any three ounce vessel will work for the mini portion. Being the Mama that I am, it made me very happy to see that everyone had finished their desserts.
Mini Chocolate Mousse
Mini Chocolate Mousse
From Tyler’s Ultimate
- 6 ounces semi sweet chocolate, chopped (good quality)
- 3 tablespoons unsalted butter, softened
- 3 large eggs, separated
- 1/2 teaspoon cream of tartar
- 1/4 cup, plus 2 tablespoons sugar
- 1/2 cup chilled heavy cream
- 1/2 teaspoon vanilla extract
- Bring about an inch or two of water to a simmer in a saucepan; put the chocolate and butter in a heat proof bowl and set it over the pan. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. At no time can any water get into the chocolate or it will seize. Remove the bowl from the heat and let the mixture cool slightly. Then whisk in the egg yolks, one at a time until the mixture is smooth.
- In the bowl of your electric mixer, beat the egg whites with the whisk attachment until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup of sugar until stiff peaks form.Gently transfer the egg white mixture to a grease-free bowl, and rinse the electric mixer bowl with very cold water.
- In the cleaned bowl of the electric mixer, beat the heavy cream until it begins to thicken. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds soft peaks.
- Next, stir a spoonful of the egg white mixture into the chocolate mixture to lighten it, then fold in the rest. Next, fold in the whipped cream, do not overwork the mousse or it will become heavy. You can now evenly divide the mousse among your glasses. This recipe will serve 4 regular sized portions, or about 10 mini portions.
- Do not get any egg yolk into the egg whites, or stiff peaks will not form.
- Make sure all bowls and utensils used to whip egg whites are grease-free, or stiff peaks will not form.
- Do not get any water into chocolate, or the chocolate will seize.