An old fashion dessert that remains a favorite of all ages across cultures. It is fluffy, tasty and a perfect ending to a dinner in any season. Best served in individual ramequins or cocottes, chocolate mousse can be prepare a day ahead and, as such, perfectly suited for entertaining.
The flavor of the mousse depends on the type of chocolate. Personally, I enjoy particularly dark chocolate and used 99% in this recipe. I understand that not a lot of taste buds are accustomed to this flavor, and using 70-85% is probably more along the lines of what most of you will truly enjoy. Either way, be sure to use a high quality chocolate Callebaut, Valrhona, Guittard, Sharffen Berger.
140g or 5 oz dark chocolate
60g or 2oz butter (I rarely use butter, and I like to use a high quality French butter when I do. It has a lower water content than butter typically found in the U.S. and a smoother, tastier finish)
3 eggs plus two egg whites
1/4 cup honey (up to 3/8 cup if you like it sweeter)
1/2 tsp vanilla
1/4 tsp cardamon (can be omitted, or more added if you like a stronger cardamon flavor)
Pinch of salt
Melt chocolate and butter ‘au bain marie’, which is basically over a water bath in a double boiler, by placing the pot containing the chocolate and butter over a pot of water on the stove, set at medium low heat. I like using a chopstick to mix melting chocolate.
Once the chocolate mixture is cool enough so it won’t cook the egg yolks, add each egg yolk one at a time, immediately whisking vigorously to ensure they mix well without cooking from the heat of the melted chocolate.
Whisk egg whites with a pinch of salt and a little. vanilla till firm peaks form. For those who enjoy a sweeter tasting mousse, you might add a couple tablespoons of sugar to the egg whites while whisking.
Continue folding until fully incorporated but do not over mix, otherwise you’ll loose the lightness of the air in the egg whites.
Pour in individual serving dishes, preferably with a cover to refrigerate.
Refrigerate for a minimum of four hours to allow the mousse to set. You’ll obtain best results and consistency if you prepare them a day ahead so they sit overnight.