It’s not often that I make the same dessert twice in one weekend, but this chocolate mousse is so easy and delicious that I couldn’t resist. Don’t be fooled into thinking mousses require endless whisking of egg whites; this dessert requires only 5 minutes of active preparation. The secret: our friend the blender. Simply pour a hot sugar-water mixture over chocolate pieces in the blender, blend for 5 seconds, add egg whites, blend for 1 minute, pour into bowls and chill. 2 hours later you’ll have a decadent dessert, and you’ll wonder which is worse: that it’s so rich or that it was so easy to make you just might have to make it again.
Keep in mind that this dessert will only be as good the chocolate you use, thus making it the perfect opportunity to use your favorite high-quality chocolate bar.
6 oz. bittersweet or semisweet chocolate
¾ cup water
3 tablespoons sugar, divided
¼ teaspoon instant espresso powder or instant coffee (I didn’t have any so I skipped it and it turned out just fine)
3 large egg whites
1/3 cup chilled whipping cream
1. Chop chocolate and place in blender.
2. Bring ¾ cup water, 2 tablespoons sugar and espresso powder to a simmer in a small saucepan, stirring to dissolve sugar.
3. Pour sugar-water mixture over chocolate in blender. Cover tightly; blend 5 seconds.
4. Add egg whites. Cover tightly; blend on high 1 minute.
5. Pour into 6 small bowls or ramekins. The mousse will be extremely soupy, but don’t worry—it really will become firm in 2 hours.
6. Chill until firm, about 2 hours. Whisk whipping cream and remaining 1 tablespoon sugar to very soft peaks. Spoon over mousse; serve.
*The original recipe divides the mousse into 4 servings, but we found those servings to too large and rich—dividing the recipe into 6 servings provided much more reasonable serving sizes. Also, all the ingredients (except the espresso powder) are divisible by 3, which means you can make only 2 servings or 4 servings if that is all you need. Pretty convenient, huh?
Recipe from The Bon Appetit Fast, Easy, Fresh cookbook (page 652).