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 3/4-cup ramekins, or large serving bowl.
Refrigerate until set, about 2 hours.
Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each serving of mousse
Classic Chocolate Mousse
3 oz. semisweet chocolate
3 oz. unsweetened chocolate
2Tbsp. salted butter
2 Tbsp. cognac or your liqueur of choice
2 Tbsp. brewed coffee
4 eggs, separated
1 cup whipping cream, chilled
Separate the eggs and set aside.
Chop the chocolate into small pieces. Melt the chocolate with the butter, brandy 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.
Whip the cream in a chilled bowl until it holds a soft shape.
Heat the egg whites until they are barely warm by swirling the 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 into a large serving bowl. Chill and serve with fresh whipped cream and/or fruit, chocolate curls, chopped toasted nuts and a crisp cookie.
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