classic mousse two ways
A thick, creamy pudding-like mousse made with local raw honey and perfumed with an aromatic floral water or liqueur, or a classic fluffy, bittersweet French mousse are two time-honored elegant chocolate desserts that you can’t go wrong with serving after dinner, or with a glass of sparkling wine, port or rosé.
I have been making chocolate mousse for a long time, tweaking classic recipes until I’ve come up with versions that satisfy my craving for this satisfyingly rich, dark, smooth, creamy treat. Use the freshest local eggs and dairy you can get your hands on for the most spectacular results.
perfumed provençal style honey mousse
rosewater, orange blossom water, elderflower water, flavored simple syrups (we love Halifax Hollow’s arresting flavors), or your favorite liqueur (we swoon over Putney Mountain Winery‘s Putney Pommeau, a traditional French style brandy made with local apples)
Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat & stir in floral water or liqueur, then let cool, stirring occasionally.
In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Pour mousse into eight small ramekins, cups, or a large serving bowl.
Refrigerate until set, about 1 hour (small cups) or 2 hours (large bowl).
To serve, spoon a dollop of freshly whipped cream on top of each serving of mousse.
adapted from Epicurious
Classic Chocolate Mousse
4 eggs, separated
1 1/4 cup whipping cream, chilled
4 oz. 65%-70% dark chocolate
3 oz. unsweetened chocolate
2 Tbsp. salted butter
2 Tbsp. liqueur of choice we love Saxton’s River Distillery’s maple bourbon
2 Tbsp. strongly brewed coffee, cooled to room temperature
1 tsp. pure vanilla
Separate the eggs into two small bowls (the whites into a metal bowl), and set aside.
Chop the chocolate into small pieces. Melt the chocolate with the butter, liqueur and coffee in a double boiler over low heat, stirring periodically until it is smooth, glossy, and lump-free.
Remove chocolate mixture from heat and whisk the egg yolks into the chocolate. Stir in the vanilla.
Whip the cream in a chilled bowl until it holds a soft shape.
Heat the egg whites until they are just slightly warm by swirling the metal bowl above a burner/gas flame. Beat them until they hold soft peaks. Stir about a quarter of them into the chocolate mixture, then fold in the rest. Fold in the whipped cream. Pour into individual serving bowls or cups and chill until set (about one hour), or into a large serving bowl (our favorite way) and scoop out individual servings when set and chilled (about 2 hours).
Serve straight up, or with fresh whipped cream and/or fruit, chocolate curls, chopped toasted nuts or a crisp cookie.
adapted from Chez Panisse Desserts by Lindsey Remolif Shere
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