Wednesday, May 21, 2008
The only other thing I remember making that early on was french toast - but that is a story for another day.
I have seen alot of chocolate mousse recipes out there, but so many of them have egg yolks in them. Then, a couple of years ago I found this recipe in one of Wolfgang Puck's cookbooks (Wolfgang Puck Makes It Easy) and I haven't looked back since.
Now, it's true you can't serve this one to the kiddos or the pregos (hehe), but this is a fun, easy recipe to make. No gelatin, no yolks, very few ingredients - yea, it pretty much makes me think it is fairly close to healthy and I could just eat it all myself. If you were here though I would totally share - see?
Speaking of my favorite chocolately desserts, don't forget to get on over to Blake Makes to see what some of the Blake Bakers (yours truly included) have been up to. You may remember from Tuesday that I gave you a sneak peak at a chocolate dessert I made for my very first Blake Bakes post - you can now find out what that was and get the recipe for yourself.
(Adapted from Wolfgang Puck Makes It Easy)
Makes six servings.
Tips from the book:
Use the best chocolate and don't overbeat the egg whites or the cream.
6 oz bittersweet chocolate, finely chopped
3/4 cup (+ 3/4 cup heavy cream)
4 egg whites
pinch of salt
1/8 teaspoon cream of tartar
1/4 cup sugar
Place your finely chopped chocolate in a medium-sized heatproof bowl. Bring 3/4 cup of the cream just to a boil in the microwave or in a small saucepan over medium heat. Pour over the chopped chocolate and tap the bowl once on the counter to settle the chocolate into the cream. Allow to rest for 1 minute, then using a heatproof rubber spatula, slowly stir the mixture to melt and combine, starting in the center and work your way out - keep stirring until smooth and all the chocolate has melted. Transfer to a large bowl and set aside.
In the bowl of a stand mixer with a whisk attachment (or a large mixing bowl with an electric mixer) beat the egg whites until they begin to foam. Add the salt and cream of tartar and continue beating at medium speed until they form soft, slighty drooping peaks when the beaters are lifted. Still beating, add the sugar and continue beating until the egg whites form stiff but not dry peaks.
Fold the egg white mixture into the chocolate mixture gently with a rubber spatula until fully blended.
You can either spoon into your serving dishes at this point like I did and chill the dessert until you are ready to eat or continue on with the remaining instructions for a bit lighter texture and flavor.
In the same bowl in which you beat the egg whites, beat the remaining 3/4 cup of cream on medium speed until it forms soft peaks 1 to 2 minutes - do not overbeat. Gently fold this into the egg white and chocolate mixture.
Spoon the mixture into individual glasses or dishes and refrigerate until well chilled - about two hours. Serve with a bit of lightly sweetened whipped cream and decorate with chocolate shavings if you want.