Recipes

Chocolate Mousse

Lauro Kitchen
Pastry Chef: Nancy Forrest

Serves 6

7 ½ ounces Dagoba chocolate or other fine quality chocolate, finely chopped
½ cup heavy cream

4 eggs separated, room temperature
6 Tablespoons sugar
3 Tablespoons water

1-2 tbsp orange liquor or Cognac
¾ cup heavy cream for whipping

Scald the cream and pour over the chopped chocolate and whisk until it is melted. Set aside to cool. If chocolate doesn't fully melt, place it over a double boiler with just barely simmering water to finish the melting. Be careful not to get the chocolate too hot.

Make a sugar syrup by placing the sugar in a saucepan with the water and heating until sugar is dissolved.

Place the yolks in a mixer and beat in ½ cup of the syrup until pale ribbons form and mixture triples in volume.

Add the yolks to the chocolate in two stages gently folding all the while.

Add the liquor of choice. If other flavorings are desired add them at this point.

Measure ½ cup of the remaining egg whites and freeze or discard the rest. Whisk in the bowl of an electric mixer and a pinch of salt. Continue to whisk on high speed until soft peaks form and add in the rest of the sugar syrup to stabilize the whites. Peaks should be soft but not dry. Fold in half the whites into the chocolate mixture to lighten and then fold in the remaining whites carefully until just incorporated.

Beat the ¾ cup of heavy cream with until soft peaks form. Fold the cream into the chocolate mixture. Pipe or spoon the mousse into fancy dishes or ramekins and chill for 2-3 hours. Serve with Chantilly Cream, brandied cherries and chocolate shavings.