Chambord Chocolate Mousse

I have discovered the wonderfulness of Chambord. Until a few short weeks ago, I had never even heard of it. A co-worker mentioned something about a Chambord Margarita and was shocked that I had never heard of it. Then she was excited that she got to introduce me to something new, food related. That night I bought a small bottle and was instantly in love. We've been playing ever since.

One of the results of my "playing" is this delicious Chambord Lemonade. You can find the recipe (along with lots and lots of great cocktail recipes) over at Cocktail Puppy

If you've never ventured over there...I highly recommend it.

Now, on with the show. My Chambord Chocolate Mousse. The inspiration was born from my love of chocolate and raspberries, but was not an instant success. The first recipe I tried was not mousse-like at all. It tasted good...but was way too firm, and overly rich. I had used a recipe that I tried last year hoping that the issue was the cook and not the recipe (my first attempt had the same results). After 2 tries I realized it was the fault of the recipe. Too much chocolate and not enough air (from eggs or cream or something). I'm not a professional by any means or even an expert. When I try a recipe and it fails, I assume its my fault. When I try it twice with the same failure...well, let's just say I feel better about myself.

This time, I consulted an expert. None other than Julia Child. I don't know why I didn't do this from the beginning. I mean, I've made Julia's Chocolate Mousse before and loved it! I guess one must remember that when one is searching for fabulous results, one must start with a fabulous recipe from a fabulous chef.

This recipe calls for strong coffee. Easy peasy. Then I remembered that I have a bag of Limited Edition Godiva Dark Chocolate Raspberry coffee in my cupboard. How perfect is that? If you don't have this....don't worry. Use regular coffee. This was just a perfect fluke.

I found a box of Tartelette cups in my cupboard that I decided to use at the last minute. Another perfect fluke. Of course those little cups couldn't contain the mounds of mousse that was made so I did use various dessert cups and ramekins to hold the rest.

Chambord Chocolate Mousse
Printable Recipe

4 eggs, separated

3/4 cup fine sugar (I used bakers sugar)

1/4 cup Chambord Raspberry Liqueur

6 oz semi-sweet baking chocolate

4 tablespoons strong coffee

6 oz unsalted butter, softened

pinch of salt

1 tablespoon granulated sugar

Whipped cream, raspberries and chocolate shavings to garnish

 In a large bowl (about 3 quart size), beat the eggs yolks and sugar together until the mixture is a pale yellow and a slow dissolving ribbon forms.

Add the Chambord and beat until combined. 

Place the bowl over a pan of water that is not quite simmering and continue to beat the mixture until it's foamy, which should take about 3 - 4 minutes. Now Julia says that the mixture should also be too hot for your finger. After 4 minutes it was foamy but not too hot for my finger. And I really didn't want to keep sticking my finger in it. And I really didn't want to burn my finger. So...once it was foamy, I was happy. 

Then, place the bowl inside a larger bowl of ice cold water and continue beating for another 3 - 4 minutes until the mixture is cool and once again forms the slowly dissolving ribbon. 

In a medium sized bowl, melt the chocolate and coffee over hot water, stirring constantly so you don't scorch the chocolate. Remove from heat and beat in the butter a bit at a time so you make a smooth creamy chocolate delight.

Beat the chocolate into the egg yolk mixture. Set aside.

In yet another bowl, beat the egg whites and salt until soft peaks form. Sprinkle in the granulated sugar and continue beating until stiff peaks form. 

Stir in 1/4 of the egg whites into the chocolate mixture. Then fold in the remaining egg whites. 

Place the mousse into your desired dessert cups and chill for at least 2 hrs or over night. 

Mmmm....I could tell just by the sheer fluffiness of the mousse that this is exactly what I had envisioned when I decided to combine the Chambord and chocolate

I really wish I had more of those little shortbread tartelette cups. I'm going to have to remember to pick up some more for future use.

When your mousse has set, garnish as desired and enjoy

The Chambord flavor wasn't over powering...the fresh berry really made the raspberry flavor pop.  The mousse is foamy and creamy and absolutely wonderful. I know there are several steps (and lots of bowls used) for this recipe. But trust me....it is worth every minute.

The tartelettes would be great for a dinner party....the perfect little taste bud teasers that they are. If you want the full mousse experience....grab the dessert cup....

You'll be much more satisfied.