Today is National Chocolate Mousse Day, a serious effort in the kitchen and a seriously delicious dessert. I learned how to do it in cooking school but have not made it for quite some time. Maybe I should try again. Strap in tight, not for beginners.
In a medium saucepan bring 2 inches of water to a boil and remove from heat. Place 6 ounces of coarsely chopped semisweet chocolate and 1/4 cup milk in a heatproof bowl and set it on top of the water. Stir occasionally to melt the chocolate evenly. Remove the bowl from the pan.
While the chocolate is melting, whip 1 cup of heavy whipping cream until it holds a soft peak. Cover and reserve, refrigerated.
Return the water to a boil. In a heatproof bowl, whisk 2 egg yolks and 3 tablespoons sugar. Whisk in 4 tablespoons espresso. Reduce the heat under the water so it simmer slowly. Place the bowl over the water and whisk constantly until the mixture thickens and lightens in color, 5 to 7 minutes. Remove from heat and whisk until cool and risen in volume, about 5 minutes. (This is called a sabayon.)
To assemble the mousse, whisk the chocolate into the sabayon and fold in the whipped cream. Spoon the mousse into 4 wine glasses or serving bowls and garnish with the chocolate shavings. Refrigerate about 1 hour before serving.
Eat it fresh and try it today. Strengthen your wrists before trying this recipe.
TOMORROW: News about one of my plays!