Dark Chocolate & Coffee Mousse
When it comes to chocolate, there are few things more mysterious than the fabled extraction of the cacao tree’s pod. From puddings, panna cottas and souffles to mousses and truffles, it has become an elixir of life for many, including myself, and new health benefits attributed to this glorious food even further excite chocolate lovers the world over as we figure out new ways to develop this gentle giant.
And this is why, when deciding to make a chocolate mousse, I scratched my head and put two pieces of a puzzle together. I seemed to recall that years ago, I had seen a chocolate mousse made by pouring hot liquid on chocolate in a food processor, and the chocolate would melt but not seize. Yet, when you add cold water to melted chocolate, it seizes and makes what we call ‘clay’. The latter is then great for sculpting flowers, and that is about it. It is grainy and unpleasant to eat, so if you do make this mistake, just plan on making some nice displays.
It was during this time of reflection that I remembered reading that than adding water to chocolate, at the right temperature, and in the correct amount, as to make a mousse and not clay. And I know very well what happens to a bowl of melted chocolate when water is added. So, when hot liquid is added to pulverized chips in a food processor, why doesn’t it seize?
Oh, if only I could tell you. This is the gift of knowledge I hope will come some day, and when I have a solid answer, I will share, but for now, I will give you the simplest chocolate mousse recipe I have ever made. You will not only snicker at how simple it is, but also at how this method laughs in the face of science.
And just for fun, make this recipe two different ways. Melt the chocolate and add cold water, and then make it in the manner written below. Find out for yourself what happens. That’s the beauty of experimentation.
Dark Chocolate & Coffee Mousse
Ingredients
- 1 1/4 cups dark chocolate chips sweet
- 5 tablespoons robust coffee or espresso, boiling hot
- 5 eggs separated
- fresh strawberries optional
- whipped cream
Instructions
- Whisk the egg whites until at stiff peaks and set aside.
- Put the chocolate coins in a food processor and pulverize.
- Slowly add the hot coffee and process until melted and blended.
- Add the egg yolks one at a time and blend thoroughly.
- Run this mixture through a strainer to sift out any shells and egg chalazae (What my wife calls the ‘umbilical cords’).
- Add one third of the egg whites to the chocolate mixture and fold gently.
- Add another third and do the same.
- Add the final third, ensuring that all of the egg whites are mixed in well and the finished product is uniform.
- Chill until set and serve with berries, whipped cream, Creme Anglaise, chocolate sauce or sides of your choice.
Notes
Related: Chocolate Mousse with Oranges
Related: White Chocolate Mousse
Related: Chocolate Mousse w/ Cinnamon Cream & Coffee Liqueur
Related: Chocolate Cake With Coffee Mousse
Related: Chocolate Blackberry Mousse Cake
