Living in Southern California during the summer can get pretty hot. Granted, there are hotter places, but either way, you don’t want to have to turn on the oven during the summer to bake up a tasty treat. I am looking forward to the winter months so I can get my baking on, but in the mean time, I need some non-oven recipes to satisfy my need for a decadent dessert.
I searched for something that wouldn’t heat up my kitchen too much, but I did end up sweating a little while putting this chocolate mousse together. I should have tried something a little more simple, but once I saw the recipe, I couldn’t stop drooling. I had to try it!
I was expecting something a little different texture-wise. I thought, since it was chocolate mousse, that it would be very fluffy and light, but in the end, it had more a texture of an airy pudding. Don’t get me wrong. I loved the end product completely, but it was just different than what I was expecting.
The chocolate flavor did not disappoint! Oh boy, was it good! The smooth, creamy goodness is all I need to satisfy my girly chocolate cravings. I licked the bowl every time I ate it.
- Use a shallow container. The lowest layer had the least amount of air bubbles and was more dense. The shallower the container, the less weight to push out the bubbles.
- Read the directions thoroughly. I forgot a step and it might have lead to a slight difference in texture.
- You can serve this with some homemade whipped cream to cut some of the chocolate richness.
- 6 oz semi-sweet bakers chocolate
- 6 oz unsalted butter
- ¼ cup dark coffee
- 4 eggs separated
- ⅔ cup sugar + 1 Tbsp sugar
- 2 Tbsp rum
- 1 Tbsp water
- pinch of salt
- ½ tsp vanilla
- Heat a small pot filled with about 2 cups of water to a simmer. In a glass bowl that can fit into the small pan without falling in, mix the chocolate, butter, and coffee. Place the glass bowl with the chocolate over the pot of simmering water as shown in the picture above. Melt the chocolate over the simmering water, stirring constantly. When chocolate is fully melts and smooth, remove from heat and set aside, but keep the small pot with simmering water hot.
- In a large wide bowl, put in ice and water to fill about half way.
- In another glass bowl, mix the egg yolks, ⅔ cup sugar, rum, and water. Place glass bowl with egg mixture over the pot with simmering water. Heat the egg yolk mixture over the simmering water while whisking constantly. The mixture will thicken slightly. Do this for about 3-5 minutes. Remove from heat and immediately place bowl in the bowl of ice water (without getting any water into the yolk mixture). Whisk egg yolks until it has thickened and cooled. It will have a thickness similar to mayonnaise.
- Fold the chocolate mixture into the eggs yolk mixture until fulling incorporated.
- In another bowl, whisk eggs whites and salt until soft peaks form. Add sugar and vanilla and continue whisking until the eggs whites are thick, but just shy of forming stiff peaks.
- Fold ⅓ of the egg whites into the chocolate mixture until fully incorporated. Gently fold in the the rest of the egg whites until just incorporated.
- Transfer to a serving container as gently as possible and put into the refrigerator. Refrigerate until firm, about 4 hours.
(inspired by David Lebovitz’s recipe)