At least it worked for us when coming up with a birthday surprise for my wife. My daughter and I wanted to have fun in the kitchen together, but we had a small envelope of time. Can you say, “chocolate mousse par-tay!”
Of course, then my daughter wanted to film us in the act of creation using her Stop Action app—as an additional Mom bonus, or maybe just as proof. Soooooo. . .
Watch the video.* Read the recipe. Then go make some chocolate mousse. (Even with filming, it only took an hour or so.)
Chocolate Mousse Party—Stop Action Flick
Chocolate Mousse Notes/Tips
- We used Ghirardelli Chocolate 60% Cacao Bittersweet Chocolate Chips. Of course, the type of chocolate you use will impact greatly on the character of the mousse. Cook’s Illustrated has a great article titled Dark Chocolate Chips where they discuss the cacao/sugar balance and rate a bunch of brands.
- Although we loved the rich, dense mousse this recipe produced, if I were to do it again, I might soften/dilute the chocolate a touch. How? 1) Use another dark chocolate with a lower cacao ratio, or 2) beef up the amount of whipping cream, say 1 1/4 to 1 1/2 a cup instead of 1. Or—another idea I tried with great success on the second round—in a narrow wine glass, layer the mousse with whipped cream to create chocolate mouse parfaits.
- My wife is not a coffee drinker, but she was hardly aware of the espresso. But if you don’t want to risk it, just substitute with water. (BTW, we don’t have an espresso-maker, our espresso came from Starbucks.)
- Same goes with the Gran Marnier. We’re a tee-totaling family, but we didn’t taste any alcohol. Judging by the U.S. official Alcohol Burn-OFF Chart, there was probably a residual, but the majority evaporated while melting the chocolate. Nonetheless, you can replace the Gran Marnier if you like by using an OJ concentrate or boiling down some regular-strength OJ until it’s more concentrated. Or simply skip it!
- Equipment: You don’t need a fancy-schmancy stand mixer. A hand mixer or even a stick blender (with a whisk attachment) will do the trick. We used our Braun stick blender which, for us, has become one of the wonders of the modern world. What can it not do? (Although I must admit, we had to be patient with whipping eight egg whites.)
- Only one tricky skill—folding in the whipped cream. For those new to this concept, the idea is to allow the air trapped in the egg whites to lift the whole concoction. If you mix hard instead of fold, you break up the egg whites too much and release all the air. Gentle. . .gentle.
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Anyone can bake a cake. Have a chocolate mousse party — make it with someone you love, for someone you love! It can’t get any sweeter than that :)