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Dark of the Moon Chocolate Mousse

October 30, 2010

Chocolate Mousse
Jerome Hotel ~ Aspen, Colorado ~ 1984
Karen Rivera

Just because Halloween is for kids doesn’t mean we adults have to miss out on all the chocolate. Here’s my recipe created for the Redstone Inn one winter season when I worked as the Sous Chef in Redstone, Colorado and at the Jerome Hotel. It’s practically fool-proof and wicked enough for any Holdiay celebration.

Dark of the Moon Chocolate Mousse

10 ounces dark Belgian chocolate, chopped coarsely
2 cups heavy cream, very cold
2 large egg yolks
¼ cup confectioners sugar
3 Tbl Kaluha
1 Tbl espresso powder

Method:

Put a 2-quart mixing bowl and beaters in freezer. (This is to keep the whip cream cold as you whip it.

In a double boiler, melt chocolate slowly. Stir and remove from heat as soon as chocolate melts. Let sit until just cool to touch. Be patient. If it’s too hot the mousse will break, too cold it will set up into chunks. (Cold is better than too hot. Chunky mousse has it’s own appeal and you can pretend you planned it that way all the time.)

Sprinkle the espresso powder into the Kaluha and stir to dissolve.

Remove the bowl and beaters from the freezer and whip the cream until stiff peaks form. Put the whipped cream into another bowl and refrigerate.

In the bowl you whipped the cream in, add the egg yolks and beat until light yellow. Add the confectioners sugar a little at a time and whip until fluffy. ( This is also called ribbon, as you leave a “ribbon” that stays on the top of the yolk mixture if you drag the beaters across. Stir in Kaluha and dissolved espresso powder and the cooled chocolate.

Stir in one-third of the whipped cream. Then add the rest of the cream. Don’t be afraid to keep stirring until the mixture is velvety. It’s cream, not egg whites, so you can mix well.

Refrigerate.

If the chocolate forms lumps, add something else lumpy ~ nuts, chopped cookies, chopped candy bars, dried fruit ~ whatever is around.

To serve:

~ spoon into fancy glasses as soon as you finish it and refrigerate. Layer with more whip cream or warmed raspberry jam for a parfait effect.

~ pour chocolate or caramel sauce on a plate and scoop out using an ice cream scoop. Drizzle a little more sauce across the top.

~ Line a small round bowl with plastic wrap and fill with mousse. Press plastic wrap flat against the mousse, top with a plate and put something heavy on the plate. Refrigerate.

When ready to serve, turn upside down on a fancy plate and drizzle with chocolate sauce or more whipped cream and any kind of fresh berries.

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