We tried. Twice. And then I tried by myself a third time. I am still determined. Every time I think of mousse I had in France, my saliva glands kick into high gear and I find myself stockpiling chocolate and cream.
The first failure was completely my fault. My roommate and I had even purchased precious raspberries to garnish the mousse. But then I tried to whip the egg whites in the same mixer that I had just whipped the cream… without cleaning the bowl.
Yah, so I didn’t know. In our desperation, we even tried blending them.
We tried again. In the meantime, we watched the cream and chocolate mixture slowly sinking. What should we do? We decided to stick the chocolate mixture in the refrigerator to preserve it. Wrong choice. When we finally folded in the egg whites, we discovered that the chocolate had chilled into ribbons.
We still ate it and it was still amazing especially with luscious raspberries, but we knew we could do better.
So we tried again about two months later. This time, it would be perfect! Instead, we over-whipped the egg whites so that they settled into little pools in the bottoms of the ramekin dishes while we ate dinner. Plus, the chocolate had sat too long and so, although it was warm, it wasn’t warm enough, and beaded as we folded it into the cream. So the mousse was grainy and watery. But somehow still amazing.
But I knew we could do better. So one afternoon, I had a guest and decided to try a third time. I felt fairly confident even though I was on my own this time. I would whip the whites into perfect elf hats and whisk the yolks into the chocolate while the chocolate was still warm enough.
Instead, the chocolate stiffened when I whisked in the egg yolks. I tried heating it again, but you probably know how that goes. In the meantime, the egg whites began to sink.
With nothing to lose because it all was a failure anyway and I would just have to serve my guest snack mix and pretend I had never tried, I whisked the globby chocolate mixture into the cream (forget the 10 folds limit!) until it was 100% incorporated. Then I folded the sagging whites into the chocolate and cream, poured rather than spooned it into ramekin dishes, grated some chocolate on the top and stuck it in the fridge for time out.
I pulled it out before my guest arrived, just to sample it.
The result was quite delicious but heavy instead of fluffy. A little like mousse meets fudge. And don’t worry, there were 3 other dishes of it to share with my guest!
If anyone has a mousse au chocolat recipe that is easier than what I’ve tried, I would love to have it! (Note: none of the chocolate pudding and cool whip stuff. I love that too, but it will never transport my taste buds to France.)
Or maybe you have your own mousse story…