Chocolate is always a good idea. Chocolate mousse is a classic, isn’t it? Everyone knows what it is and everyone probably tried it. Classic chocolate mousse is usually made with egg yolks and cream and maybe even espresso. It involves cooking the egg yolks over simmering water, beating the egg whites and combining everything with the melted chocolate. Too much work? Don’t want raw eggs in your mousse? Then his recipe is for you. It is a lighter version and much easier to prepare and if you are a chocoholic it is sure to satisfy you.
Did you know that the Mayans believed that chocolate had aphrodisiac qualities? Apparently Monteczuma, who is rumored to have had hundreds of wives, drank copious amount of xocolate to keep up with the demands of the harem. Do you think it worked for him? Maybe he should have given them each a box of chocolate instead. To this day a box of chocolate is considered a romantic gesture and chocolate a mood enhancer.
Chocolate comes in three forms: bittersweet, semi-sweet and milk chocolate. There are other ways of categorizing it but these are good categories for cooking with chocolate. Bittersweet chocolate contains 35% or more cocoa liquor (usually 60-80%), semi-sweet contains at least 15% (usually 40-60%) and milk chocolate 10% (usually 10-20%). The more cocoa liquor, the less sugar the chocolate contains and the less sweet it is. For this recipe I used semi-sweet chocolate and didn’t add much sugar.
Chocolate brands are not all the same and it’s important to use good quality brand when cooking with it. I am not sure which brands are considered top but from what is accessible to us here I like Callebaut, Lindt and Ghirardelli. Epicurious did a baking chocolate taste test you can read about here and see what you think.
Since this is a different version of mousse and does not use eggs, all you need to do for this recipe is melt the chocolate together with the cream, sugar and ice wine and refrigereate. When cool, whip it up with a mixer just like you would whipped cream. You can serve it as is or whip another half cup of crream or so and fold that into the mousee. It will lighten up the mousse and add more volume.
I used Lindt chocolate in this recipe and I had Callebaut chocolate shavings in the freezer that I sprinkled on top.
1 1/2 cups whipping cream
2-3 tablespoon sugar
4 oz semi sweet chocolate
2 tablespoon ice wine (I used Vidal)
1/2 cup whipping cream
Combine cream and sugar in a small pot and bring to a simmer.
Add chocolate and stir over very low heat until the chocolate melts.
Add the ice wine, stir and let the mixture cool to room temperature.
When cooled, cover with plastic and refrigerate until cold.
When ready to serve remove from the fridge and whip with a mixer just like you would with whipped cream.
With the same beater (it will all be mixed together), whip the additional 1/2 cup cream and fold that into the chocolate mousse.
Spoon into small serving bowls or glasses.
Sprinkle chocolate shavings on top and serve chilled.