Chocolate mousse began as a classic dessert in France, but came to the US during a Food Exposition in NYC in 1892. Obviously this dessert caught on and is now everywhere. Everyone has their own spin on the standard recipe as well. I personally like mine to be dark chocolate with just the slightest hint of cinnamon. I make this and serve with mint, berries, or shaved chocolate for garnish Serve in martini glasses and they make for an impressive, yet completely simple dessert. And remember chocolate mousse is a dessert that is always best shared, whether is be that special someone, the family or girls night, you can not go wrong with this recipe.
Ingredients5 ounces semi sweet chocolate, finely chopped or grated
2 tablespoons unsalted butter, diced
2 tablespoons hot water
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
1/2 teaspoon cinnamon
Combine the chocolate, butter, cinnamon, and hot water in the top of a double boiler over hot water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warm.
Meanwhile, whip the cream to soft peaks, then refrigerate. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape.
Sprinkle in the sugar and beat until soft peaks form.
When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.