Chocolate Mousse February 04 2015
After emptying out our chocolate stash during a late night snack attack, we visited Mast Brothers' chocolate factory in Brooklyn to stock up on our supply. We got a little carried away and brought home the Chef’s Tablet, an oversized chocolate bar, just so we could have enough for a few months without needing to stop by the store again. Besides, like tea, chocolates are full of anti-oxidants and therefore we've categorized it in the healthy food section of our kitchen cabinet.
Outside of drinking massive amounts of oolongs, we are also passionate cooks. Every week we look forward to spending time in front of the kitchen stove, making something out of an usually half emptied fridge. A simple piece of dark chocolate is quite enjoyable by itself but it wasn't enough to satisfy a craving for decadent confectionery treat that came over a few nights ago. We had to act, and it was the perfect opportunity to utilize that big Brooklyn chocolate bar, or at least part of it.
Not surprising, not much was in the fridge. Outside of some apples and celery there was almond milk and a few eggs, which was actually perfect and exactly what we needed.
We documented the recipe so you can make it at home. it was so delicious we felt compelled to share. What we like about this recipe is besides egg and almond milk, it is just pure chocolate. A reminder, if you only have subpar chocolate bar you will just have subpar chocolate mousse. Keep the good stuff at home, you won't regret it. You also have the option of adding 150 grams of butter, which would make the chocolate mousse a bit more rich in texture. We didn't have butter in the fridge, so naturally we skipped it. You can also omit the sugar since it was added to stabilized the whites and yolks.
Chocolate Mousse – 4 Servings, or 2.
150 grams of chocolate, Mast Brothers Chef’s Tablet
75 grams of almond milk
3 eggs - separating yolks and whites
20 grams of cane sugar
A pinch of Salt
Grab a pot with hot water, a third of the way full and put it on the stove. You will use it as a double boiler to melt the chocolate.
Chop up the chocolate bar and put it in a bowl. When the water comes to a boil, reduce it to simmer and put the bowl on top so the heat can melt your chocolate.
Once the chocolate is melted, add your almond milk. The creamier you like your mousse the more milk you need to add. Not more than 100 grams of milk for 150 grams of chocolates tho.
In another bowl, large enough to be secured on the pot of water, add your yolks and 10 grams of sugar and wisk until you have a thick mixture.
Fold the whipped yolks carefully into the melted chocolate bowl.
In yet another bowl, this is the last one we promise, beat the egg whites with 10 grams of sugar and a pinch of salt until you can turn the bowl upside down and the egg whites don’t fall into your head. They should be thick but not stiff.
Fold the whipped egg whites into the chocolate egg yolk mixture one-third at the time. Use a spatula for this and not a whisk. Be gentle with the mixing.
You are done. Transfer the finished mixture to the bowls you want to serve in. Refrigerate for a couple of hours.
We like it better after 4 hours but don’t keep it for more than 3 days.
To serve, pull them out of the fridge 10 minutes prior, add a pinch of maldon salt and a drizzle of Almond Oil. A luxardo cherry also works. Enjoy!
Below is our recommended varietals to go with it: