A recipe for traditional French chocolate mousse. Dark, sophisticated and simply delicious.
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You can say it’s old-fashioned, dark, classic and gorgeous.
But what you might not guess even after tasting it, much less by looking at it is that it’s also sugar-free (except for one in the chocolate you use). Not added sugar of any kind.
And still, it’s the best. Very French, just chocolate and eggs. This is no ordinary mousse in spite of its common appearance.
This incredible dessert comes the way of a favorite baker extraordinaire, Maida Heatter. There are not enough things to be said about her books and recipes. They just work. Some are simply extraordinary, like the Chocolate Whoppers or the 8-hour cheesecake.
I was looking for a way to celebrate mother’s day. Not that I’m going to, because here it’s in October, during our spring. But, since half the world is celebrating it during this time, I decided to make it a twice in one-year celebration posts. Everything that is said about mothers is true, and even more. There should be monthly celebrations, at least.
I’m grateful to have my mother. My relationship with her has been very trying at times. These last two years she has been by my side through a rough patch and I’m grateful for truly realizing her unconditional love. She had her biggest moment of grief some years ago, and she coped with it in the most dignified way, getting on with her life without dragging others along.
That can be said about my father too and my grandmother. So I will just celebrate family this weekend. Those always-present persons that are there to hold you every single time you fall.
This chocolate mousse can get you through many culinary moments. It is very versatile and rich and tasteful. The perfect dessert to share with those around you that appear to be the same as always but can surprise you with their depth and strength. In a way only family can. And when your original family becomes your chosen one also, then the joy is double.
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I made two versions of the finished dessert, one with pomegranate seeds and bits of chocolate and the other with chopped, toasted pistachios. They were both equally good.
This recipe can be easily doubled.
Scale
Ingredients
- ½ pound semisweet chocolate
- 1 Tbs instant coffee or espresso
- 1/3 cup boiling water
- 5 eggs (separated)
- Pinch of salt
- Whipped cream (see below)
Instructions
- Break up the chocolate into a small, heavy saucepan.
- Dissolve the coffee or espresso in the boiling water and pour it over the chocolate.
- Place over low heat and stir occasionally with a small wire whisk until mixture is smooth. Remove from heat and set aside for about 5 minutes.
- In the bowl of an electric mixer at high speed, beat the yolks for 3 to 4 minutes until pale lemon-colored. With a spatula add the chocolate mixer and mix until smooth. Do not over mix.
- Add the salt to the egg whites until they hold a definite shape but are not dry.
- Gently fold whites into chocolate mixture in three times. I do this by adding the whites to the chocolate twice and then adding the chocolate mixture back to the bowl where the whites are. Fold only until no whites show.
- Gently pour into serving glasses or bowls, filling ¾ of the full capacity.
- Cover with plastic wrap and refrigerate for 3 to 6 hours. You may refrigerate it for as long as 24 hours, though the texture will become more spongy and less creamy.
- Serve with whipped cream.
Whipped cream:
- In a bowl put ½ cup cold heavy cream, add 1 Tbs powdered sugar and beat until you have a firm consistency.
- Spoon over mousse.
Keywords: chocolate mousse, chocolate dessert
from Book of Great Desserts, by Maida Heatter
Anonymous says
April 28, 2016 at 19:03Thank your publishing this – however it is not sugarless — there is simply no ADDED sugar. The semisweet chocolate has sugar in it.
Lizzy Do says
November 10, 2012 at 02:34I"m definitely trying this!!!!
Claudia says
May 26, 2012 at 23:59This is utterly gorgeous – I am thinking I may have to try this both ways. And I will try to share.
Baking is my Zen...sweet nibbles for the soul says
May 14, 2012 at 16:59Paula,
This looks wonderful…a must try…
~Carmen
http://bakingismyzen.wordpress.com
mireia badia says
May 12, 2012 at 12:12Gorgeous pictures!!!
wp_vknotes_admin says
May 12, 2012 at 13:16I´m going to start taking photography lessons!
Kathy says
May 12, 2012 at 11:56An absolutely perfect dessert! Simply luscious looking!
wp_vknotes_admin says
May 12, 2012 at 13:17Thanks Kathy. Happy Mother´s Day!