|Chocolate Mousse so light and creamy and rich <3|
Nigella wanted me to use marshmallows and as much as she knows chocolate I decided to skip that one.
Alton's was cream based which was along the lines of what I wanted but it used gelatin which seems I don't know, like using the marshmallows since marshmallows are made of gelatin.
Now far be it from me to question Julia on the subject of French food as I am sure her recipe is the best, but it being a true mousse was egg based with no cream at all and the idea of eating that much raw egg made me just a bit nervous.
So I made my own, and I love it. I hope you do too.
McGough Chocolate Mousse
Makes about 8 servings
12oz good chocolate (the better the chocolate the better the mousse feel free to splurge here)
1 3/4 cups whipping cream (ice cold)
1 good, fresh egg with no cracks in the shell
1/4 cup espresso, or strong brewed coffee
2 tablespoons dark rum
1 teaspoon good vanilla. (As this recipe is not cooked you can bring out the best you got here it will make a difference. )
4 tablespoons butter
Separate the egg setting the whites aside.
Put a large bowl for whipping your cream and the mixer's whisk in the freezer.
In the microwave (or in an oven preheated to 275 then turned off, let it sit about 20 min or so, or over a double boiler if you don't have a microwave) melt your chocolate and butter at about 30 sec intervals string as you go.
When you have a smooth mixture add the espresso and rum mixing well until smooth, it will start to seize on you just keep stirring if it does not loosen up you can add more rum or espresso to get it going but not too much. In then end you want a silky smooth mixture with no lumps.
Beat the egg white until its at the stiff peaks stage.