I have a small stockpile of 100% baking chocolate, acquired from a Ghirardelli outlet; I decided to use up some of it by making chocolate mousse using the recipe from the new Joy of Cooking,* which I modified as follows:
- Separate three eggs. Whip eggwhites, adding 1/4 cup of Splenda or sugar once soft peaks have formed; whip until stiff peaks form. Transfer to airtight container and refrigerate.
- Whip 1/4 cu. whipping cream until stiff peaks form; cover and refrigerate.
- Take 6 oz. baking chocolate (70-100%) and 3 Tbsp. butter and melt in a large bowl. If using microwave (microwave-safe glass or ceramic bowl), use high setting in 30-second intervals, stirring after each interval. If using a water bath (metal or other heat-proof bowl), stir constantly. Once melted, stir in 2 Tbsp. liquor or liqueur of your choice; if you can find it, "Schokoladengeist" (schnapps make from cocoa beans) is divine! Kahlua would also be nice. Set aside.
- Stir together the three yolks with 1/2 cu. sugar (use real sugar for this part) and 3 Tbsp liquid, which may be coffee (recommended), vanilla extract (no more than 1 Tbsp.), additional alcohol, or water, preferably combined with one or more of the above. Cook this mixture in a separate bowl placed in a "bath" of barely-boiling water, stirring constantly until the mixture darkens, thickens, and puffs up slightly. Add to the melted chocolate mixture.
- Now stir in part of the egg whites thoroughly to lighten, then fold in the rest. Fold in the whipped cream. Distribute into 6 dessert glasses OR up to 10 cupcake liners (metal preferred) OR any number of small chocolate dessert cups. Cover or place in airtight container and refrigerate at least 4 hours.
YUM!! Keeps up to a week if covered without losing any of the flavor or texture. This seems like not such a "sinful" desert to me: if you break in down into 6 servings, each will contain 1/2 Tbsp. butter, half an egg (nutritious), and about 1 Tbsp of cream. Plus the chocolate, but this is DARK chocolate with health benefits! I have been wondering whether one could omit the egg-yolk mixture and thus cut the cholesterol; I will try this and report back, with pictures!
*Note on copyright: I am following academic practice in assuming that I am not in violation of copyight if the source is identifed an direct quotations identified; this, it seems to me, would tend to benefit the original author (by directing the gentle reader to the source) rather than harm them (by claiming as mine something I did not write). Usually anything I bother to post here wll have been modified in some way. Whenever possible I will provide a URL or link to the original source. If anyone ever feels "violated," please contact me so we can address the issue!
