Pots de chocolat
Jan 13 ’08
Who doesn't love chocolate?
That's what I thought. Nobody raised their hands.
I love to make desserts that finish a meal in style, and this chocolate mousse certainly fits the bill. The best part is that it's very easy to make.
Choose your chocolate wisely
Like with flourless chocolate cakes, you have to choose your chocolate very carefully. If you look at the ingredients for this recipe, it's chocolate with a little bit of butter, some eggs, and a smidgen of coffee. If your chocolate is no good, your mousse won't be any good either. The mousse will highlight the characteristics of the chocolate; if the chocolate is bitter, the mousse will be bitter. If the chocolate is very fruity, the mousse will be fruity. So choose carefully.
I tend to make this with the blocks of Ghirardelli (dark, of course) that Trader Joe's sells. It's a very good all-purpose chocolate.
Pots de chocolat
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8 ounces of any semisweet chocolate, broken into chunks
1½ tablespoons butter
2-3 tablespoons of strong coffee, rum or brandy
3 eggs
Pinch of salt
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Put the chocolate, butter and coffee (or liquor) into a double boiler over moderate heat. Stir until completely melted and smooth.
Let the chocolate stand for a few minutes to cool.
Separate the eggs.
Once the chocolate has cooled slightly (it should still be warm), add the egg yolks one at a time, stirring until smooth after each addition.
Beat the egg whites and the salt until they hold a firm shape. They should be stiff, but not dry.
Fold the whites into the chocolate. Start with a large spoonful of whites, and fold it in. Then do a second large spoonful. Then do half of the remaining whites, and then the rest.
Gently transfer the mousse to serving dishes like ramekins, small bowls, or martini glasses.
Put the dishes in the fridge for 6-8 hours or overnight. If overnight, the texture will be firmer when eaten; be sure to cover them with plastic wrap so that the tops don't dry out.
Serve with a dollop of whipped cream and a garnish — grated chocolate, a mint leaf, or some fresh berries.
This recipe makes 6–8 servings.
Enjoy!
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