Saturday, October 15, 2011
This is one of those recipes that is sooo good that no matter how bad the pictures are, you just HAVE to share it.
It took me a while to work through that. I mean...I made this over a month ago. I was really irritated that I just couldn't get a good pic. Timing was horrible.... I was rushed. Then there wasn't anything left to photograph. The mousse was aaaaall gone.
I hate that.
But you know what? This mousse is too dang good not to share with you all.
It all started when I discovered an amazing book at the bookstore! If you love chocolate, then you NEED this book....
The Golden Book of Chocolate. There are over 650 (closer to 700) pages of mouth watering, delicious, dream inducing recipes that will make you wish, more than ever, that chocolate desserts were diet and figure friendly. You'll have a difficult time deciding which recipe to try first...I mean this book has everything....cookies, brownies, pies, cakes, candies, muffins...and savory dishes. Even the introduction is seductive..it's called "Introduction to The Sublime". (yes! please, introduce me to the sublime...) Oh!! And did I mention drinks? Ya....pages and pages of beverages...all with chocolate! (and some with alcohol...can't wait to try a Chocolate Monkey). This is like the bible of chocolate! It's so big, thick and heavy and the page edges are gold. (no this is not a review...I was not given this book. I bought it myself and have fallen in love with it. It was a bit of a splurge but so very worth it!)
Now, the Kahlua flavor in this mousse isn't strong or intense. The mousse is thick and creamy, not too sweet....and so very chocolaty. And the whipped cream....no vanilla in that baby. Kahlua was used instead. Simply wonderful.
Makes 8 servings
1 lb bittersweet chocolate, chopped
3 oz butter
3 large eggs, separated
1/3 cup confectioner's sugar (powdered sugar)
1/4 cup Kahlua (coffee liqueur) (gotta figure out a way to increase that amount)
1 tsp instant coffee granules
2 cups heavy cream
In a double boiler (or a sauce pan and a bowl as I do since I don't own a double boiler and have discovered I don't really need to buy one) melt the chocolate, butter and egg yolks. Wait!!!...those instructions scared me. I mean..I had a lot of chocolate in that bowl and the idea that the egg yolks could quite possibly "scramble" which would ruin my chocolate....well....I did it a bit differently.
Let's start over.....
In a double boiler, melt the chocolate and butter over a low heated simmer. Once melted, remove from heat
In a small bowl, beat the egg yolks. While beating, gradually add about 1/4 cup of the melted chocolate.
By doing this, you are tempering the egg....bringing the temperature up slowly while mixing in the chocolate....so that the egg doesn't scramble.
Slowly beat the tempered egg mixture into the chocolate mixture
In a large bowl, combine the confectioners sugar, Kahlua and coffee granules. Stir the chocolate mixture into the Kahlua mixture.
In yet another bowl (ya....you're gonna be using a lot of bowls) whip the cream until you have stiff peaks (being careful not to turn it into butter). Fold the whipped cream into the Kahlua and chocolate mixture. Beat the egg whites until stiff (once again, do not over beat) and fold into the mixture.
Spoon into serving bowls and chill for at least 4 hours before serving.
Top with additional whipped cream and cocoa powder. But instead of adding vanilla to the whipped cream....try a little Kahlua. You might possibly never go back to vanilla in a whipped cream again! (unless you're serving it to kids of course).
Now treat yourself to a little bit of sublimity.