Wednesday, May 9, 2007

UPDATE* The Chocolate Gods Have Smiled on Me ….

The chocolate was blended …. And it was GOOD!!!!

Oh my (insert deity of your choice)!!!! WOW!!

Did I find the quickest, easiest recipe for a dreamy chocolate mouse I have ever, ever, EVER seen?

Well, yes thank you, I did.

This was in the April issue of Bon Appetite, and it ROCKS!!!

Blender Chocolate Mousse

1 cup of bittersweet chocolate chips. (I used Ghirardelli 60% cacao)

¾ cup water

2 Tablespoons sugar

¼ teaspoon instant espresso or coffee (I can’t find instant espresso here, I used coffee)

3 large egg whites.

Place chocolate in blender.

Bring water sugar and espresso powder to simmer in small saucepan. Stir to insure sugar is dissolved.

Pour water mixture over chocolate. COVER BLENDER and blend for 5 seconds.

Add egg whites and blend for 1 minute.

Pour into 4 prepared cups. (I used martini glasses)

Chill for about 2 hours.


Freak your ass out over how easy and delicious it is.

It should also be fairly low cal, and very low fat.

I suppose I might try it with cream instead of the water just to see, but it’s pretty damn good like it is.


UPDATE, 5-14-07 - My kids aren't crazy about dark chocolate, so this weekend at some friends house we tried this with milk chocolate morsels. It didn't work, it separated in the glass and never set up.


Anne said...

Oh goodness. As soon as I finish the chocolate cookies I made, I'm trying this. I've got a bunch of Valrhona bittersweet chocolate that needs a good home.

Brave Sir Robin said...

I swear, it took longer to wash and dry the glasses than it did to make the mousse.

I have been re-thinking the cream angle, I think the water is what makes it work.

Would the fat in the cream keep the egg whites from fluffing up?

I might add a tiny drop of vanilla too.

But is was awesome just as it was.

so, so easy.

Brave Sir Robin said...

Valrhona bittersweet chocolate

sigh, I miss the city.

Anne said...

Fat does indeed prevent egg whites from fluffing. It's why when you're separating eggs in order to whip the whites, you have to be absolutely certain that you don't get any of the yolk in the whites. But that might be a good thing. The "low-fat but still decadent" aspect of this mousse is very attractive.

I'm surprised (pleasantly so, but still surprised) that you can just toss the chocolate in the blender, chips whole, and the mousse turns out smooth. I would have thought that you'd need to melt-and-cool the chocolate first, or something like that.

You know, I bet you could order Valrhona online...

Brave Sir Robin said...

You know, I bet you could order Valrhona online...

I'm pretty sure you can, but that would involve pre-planing. I just miss getting a whim and running across the street for exactly what I needed.


The chip are totally blended and melted after the 5 second blend. I thought the same as you, that it would maybe be grainy ar chunky, but is is absolute velvet.

Anne said...

Ah yes, there's hot water involved, so of course the chocolate gets melted. I really am going to have to try this. I think I have everything (even the instant espresso) except the eggs.

I would love to have a grocery store across the street. Love love love. Sadly, it's at least a 5-10 min drive, depending on traffic. As for planning, I make it a policy always to have bulk dark chocolate on hand. Always. That and a block of Parmigiano Reggiano. You never know when they'll come in handy.

Brave Sir Robin said...

Yes indeed. Can't argue with that logic. I have to drive 26 miles to buy real Parmigiano Reggiano in chunk form.

I can buy the real thing pre-shredded in a tub, however.

Brave Sir Robin said...

BTW - Found it. (I knew they would have it.)

Anne said...

Yes! Excellent news about the chocolate. Bummer about the cheese, though.

Anne said...

Had to tell you that I just finished off a cup of that mousse... oh my FSM, it's good! And you're right, SO easy! I'm trying very hard not to dig into the rest of it right now.

Brave Sir Robin said...

:) Good thing it only makes 4 servings!

Glad you liked it.

(See my update)

Anne said...

Good thing indeed!

You know, I wonder if it was the increased fat in the milk chocolate.

Brave Sir Robin said...

That's what I'm guessing.

It was strange develped a thin hard shell on top and it was practically soup underneath.


Anne said...