Today is Palm Sunday and continuing with my Lenten frugality exercise of using up what is in the pantry and refrigerator I bring to you a recipe for chocolate mousse, adapted from the recipe by my favorite French Chef, Julia Child. I made a couple of changes to her recipe and was very happy with how it turned out. With no dark rum on hand, I used Grand Marnier (I also love dark chocolate and orange together). Julia’s recipe called for double the ingredients listed below saying it served 6-8. I halved this and spilt it into six portions which is plenty of this rich, chocolate treat.
Only one week to go until Easter but we still have enough in the cupboards to last us for a few more weeks. I feel good about having made many healthy, delicious meals with what we had on hand (plus fresh fruits, veggies and dairy). We ended up eating a lot more vegetables than usual and got creative, so it’s been a win-win. We have not felt deprived in the least and tonight, with this for dessert, how could we?
Chocolate Mousse mousse au chocolat
Adapted from Mastering the Art of French Cooking by Julia Child
Ingredients for four to six servings:
3 ounces bittersweet or semisweet chocolate, broken into small pieces, grated or chopped
3 ounces unsalted butter, cut into small pieces
3 Tbsp espresso or dark-brewed coffee
2 large eggs, separated
1/3 cup granulated sugar
2 Tbsp Grand Marnier (orange liqueur)
1 1/2 tsp water
pinch of salt
1/4 tsp vanilla extract
1. Using a double boiler or a saucepan about 1/3 full with slowing simmering water, and in a bowl set on top – not touching the water, melt together the chocolate, butter and coffee, stirring until melted and smooth. Remove from heat and set aside.
2. Fill a large bowl with ice water and set aside.
3. In another double boiler or bowl placed on top of saucepan with simmering water, whisk the egg yolks with the 1/3 cup of sugar, Grand Marnier and water for about 3 minutes until the mixture is thick.
3. Remove from heat and place the bowl within the bowl of ice water and stir until whipped egg yolk mixture is cool and thick. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated. If you mix or whip it, the mousse will lose volume.
6. Transfer the mousse to individual dishes, and refrigerate for at least 4 hours, until firm.
You can serve with whipped cream or chocolate shavings but for me it is rich enough as is plus I didn’t have any cream to whip and had to stick to my rules.
IF you don’t end up eating all of this, it can be refrigerated for up to 4 days.