You can say it´sold-fashioned, dark, classic and gorgeous. But what you might not guess evenafter tasting it, much less by looking at it is that it´s also sugarless. Not abit of sugar of any kind. And still it´s the best. Very French, just chocolateand eggs. This is no ordinary mousse in spite of it´s common appearance.
This incredibledessert comes way of a favorite baker extraordinaire, Maida Heatter. There arenot enough things to be said about her books and recipes. They just work. Someare simply extraordinary. And I have made many. A favorite I alreadyposted.
I was looking for a way to celebratemother´s day. Not that I´m going to, because here it´s in October, duringour spring. But, since half the world is celebrating it during these weeks, Idecided to make it a twice in one year celebration posts. Everything that issaid about mothers is true, and even more. There should be monthlycelebrations, at least.
I´m grateful tohave my mother. My relationship with her has been very trying at times. Theselast two years she has been by my side through a rough patch and I´m gratefulfor truly realizing her unconditional love. She had her biggest momentof grief some years ago, andshe coped with it in the most dignified way, getting on with her life withoutdragging others along.
That can be saidabout my father too and my grandmother. So I will just celebrate family thisweekend. Those always present persons that are there to hold you every singletime you fall.
This chocolate mousse can get youthrough many culinary moments. It is very versatile and rich and tasteful. Theperfect dessert to share with those around you that appear to be thesame as always but can surprise you with their depth and strength. In away only family can. And when your original family becomes your chosen onealso, then the joy is double.
from Bookof Great Desserts,by Maida Heatter
I made two versions of the finished dessert, one with pomegranate seeds andbits of chocolate and the other with chopped, toasted pistachios. They wereboth equally good.
Serves 4. (This recipe can beeasily doubled)
½ pound semisweetchocolate
1 Tbs instantcoffee or espresso
1/3 cup boiling water
5 eggs, separated
Pinch of salt
Whipped cream (see below)
Break up thechocolate into a small, heavy saucepan. Dissolve the coffee or espresso in theboiling water and pour it over the chocolate. Place over low heat and stiroccasionally with a small wire whisk until mixture is smooth. Remove from heatand set aside for about 5 minutes.
In the bowl of anelectric mixer at high speed, beat the yolks for 3 to 4 minutes until palelemon-colored. With a spatula add the chocolate mixer and mix until smooth. Donot over mix.
Add the salt tothe egg whites until they hold a definite shape but are not dry. Gently foldwhites into chocolate mixture in three times. I do this by adding the whites tothe chocolate twice and then adding the chocolate mixture back to the bowlwhere the whites are. Fold only until no whites show.
Gently pour intoserving glasses or bowls, filling ¾ of the full capacity. Cover with plasticwrap and refrigerate for 3 to 6 hours. You may refrigerate it for as long as 24hours, though the texture will become more spongy and less creamy.
Serve withwhipped cream.
Whippedcream: In a bowl put ½ cup cold heavy cream,add 1 Tbs powdered sugar and beat until you have a firm consistency. Spoon overmousse.