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This rich mousse doubles as a dessert all on its own or as a filling for your favourite cake.
sinfully rich
chocolate mousse
Place egg yolks, water, and Kahlúa
®
in the Cuisinart
®
mixing bowl. Insert the chef’s whisk. Mix on speed 4
for about 30 seconds just to break up the yolks and
to mix the ingredients together.
Place the chopped chocolate in a stainless steel mixing
bowl. Reserve.
Bring a medium saucepan filled
1
⁄
3
of the way with water
to a simmer. The pan should be able to accommodate
the Cuisinart
®
mixing bowl, without allowing the bottom
of the bowl to touch the water. Once the water is
simmering, place the mixing bowl in the saucepan over
the simmering water. Whisk continuously by hand until
mixture thickens and reaches 165°F (74°C).
At the same time place ½ cup (125 ml) of the heavy
cream in a small saucepan and bring to a slight simmer.
Pour it over the chopped chocolate and stir to melt. If
the chocolate does not entirely melt, place bowl over
the simmering water and stir until it does.
When the egg mixture is ready, return it to the stand
mixer still fitted with the chef’s whisk. Turn to speed
4. While the stand mixer is running, slowly pour in the
melted chocolate. Mix until completely combined. Stir
in vanilla. Transfer mixture to a clean mixing bowl and
cool slightly in the refrigerator.
While chocolate mixture is cooling, wash the Cuisinart
®
mixing bowl and chef’s whisk. Rinse with cold water and
dry well. Place the remaining cup of cream in the mixing
bowl and insert the chef’s whisk. Whisk the cream
starting on speed 4 and gradually reaching speed 12
for about 1 minute and 20 seconds, until the cream
holds soft peaks.
Using a large rubber spatula, fold the cream into the
chocolate mixture in 3 additions. Make sure the
ingredients are well incorporated after each addition.
Transfer mousse either to individual soufflé cups or a
glass container. Cover with plastic and refrigerate for
at least 12 hours.
3 egg
yolks
15 ml
1 tablespoon water
15 ml
1 tablespoon Kahlúa
®
340 g
12 ounces bittersweet
chocolate, finely chopped
375 ml
1½ cups heavy cream
5 ml
1 teaspoon pure
vanilla
extract
Makes 4 cups (1 L)
