Chocolate Mousse
142 days ago
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Is there any other dessert on the planet that draws as big a reaction as Chocolate Mousse? This light, airy and chocolatey treat is hard for anyone to resist. Better yet, it is incredibly easy to make. So, we asked our friends at New York Kitchen in Canandaigua, New York, to share their recipe with us.
Chopping Chocolate
It all starts with chopping a four-ounce semisweet chocolate bar. The sharp blade on the 7-5/8″ Petite Chef knife will easily cut the hard chocolate and the ergonomic handle will ensure a firm grip while doing it.
Try to keep the pieces small so they melt easier.
Chopping the chocolate is perhaps the hardest job when making this recipe, only because it’s difficult to resist nibbling on the bits of chocolate as you cut.
Preparing the Mousse
What would a delicious dessert be without heavy cream? A half cup of it is heated until barely simmering and then poured over the chocolate bits to melt them. Vanilla and salt are added, and everything is whisked together and placed into the refrigerator to chill for about 10 minutes.
Then, another cup of heavy cream is beaten until it forms stiff peaks. Place half the whipped cream into the refrigerator to use as a topping, the other half will become part of the mousse.
After the chocolate has been chilled, whisk it with a Mix-Stir to further incorporate the ingredients.
Once mixed, start folding the chocolate mixture into the whipped cream. This is where the Chocolate Mousse gets its light, fluffy texture so be careful not to overmix.
Distribute the mousse into individual serving glasses or bowls, cover with plastic wrap and chill for at least an hour before serving.
For a decadent dessert, Chocolate Mousse is really easy to make and isn’t terribly filling. It’s silky, light and a favorite treat anytime it’s served. Top with fresh raspberries and shaved chocolate to add to the presentation.
About New York Kitchen:
New York Kitchen is a 501(c)(3) nonprofit organization that uses the stories of agriculture, food and craft beverage to inspire creative exploration to educate, excite and engage the world in a celebration of the incredible bounty of New York State. The mission is driven forward through educational hands-on cooking and craft beverage pairing classes and programs, industry certifications and professional development, Junior Chefs camps and Youth Summit, and a 100% New York State Tasting Room.
Ingredients
- 1 1/2 cups heavy cream, divided
- 4 ounces semisweet chocolate, chopped
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
- 2 tablespoons powdered sugar
- Raspberries, optional
Directions
- In a small sauce pan over medium heat, bring a 1/2 cup of heavy cream to a bare simmer. Pour the cream over chopped chocolate, let sit for 1 minute. Add vanilla extract and kosher salt, then whisk until smooth. Cover and chill in the refrigerator for about 10 minutes.
- Beat 1 cup heavy cream and powdered sugar in a medium bowl with a hand mixer or stand mixer on medium-high speed to stiff peaks about 3 minutes. Put 1/2 of the whipped cream in a container and store in the fridge until needed for decorating.
- Give the chilled chocolate mixture a whisk then fold it into the remaining whipped cream with a silicone spatula. Take care not to overmix, streaks are okay.
- Distribute between glasses or bowls and cover with plastic wrap. Refrigerate for at least 1 hour.
- Garnish with whipped cream and raspberries.
Recipe courtesy of New York Kitchen in Canandaigua, a center that showcases New York State’s agriculture through cooking classes, beverage pairings and other programs.
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