Win Your Lover’s Heart with Decadent Double Chocolate Mousse

BY KIM MATURO
From the Chocolate Throwdown
Chocolate Mousse
Photo credit: Emmanuel Hessler

They say the best way to someone’s heart is though their stomach. If this is true, I feel that there are many foodies out there who will be cooking up a romantic dinner for their lover this Valentine’s Day.  I for one always enjoy cooking for a loved one and I pay special attention when planning out my menu to ensure that what I make is going to be delicious.

Some foodies are great cooks but when it comes to baking, they just don’t have the same ease.  Here is a simple dessert anyone can make. This Double Chocolate Mousse is light, delicious, beautiful and will surely satisfy that desire for something sweet at the end of a meal (before he digs into you of course).

A little heads up, before I made this dessert, my mother told me: “The thing about mousse is that it’s easy to make but it’s also easy to screw up.” Thanks for the boost of confidence mom! Sheesh! I guess what she was trying to say is follow the steps closely and it will be a great success.

Yield: 6 little cups

Ingredients

Dark Chocolate Mousse
150 g (5.5 oz.) of chocolate (I used 70% cocoa for the chocolate)
2 egg yolks
4 egg whites
2 tbsp. sugar
1 tbsp. Cointreau (or other orange liquor)
Zest of half an orange

Method

  1. Melt the chocolate in a double boiler.
  2. Whisk egg whites until foamy, add sugar, and continue whisking until you have fluffy peaks (soft meringue).
  3. In a bowl, combine egg yolks, Cointreau and orange zest.
  4. Add chocolate to the egg yolk mixture. To make sure the warm chocolate does not cook the eggs, go slowly when combining and whisk constantly.
  5. Fold in one large heaping of meringue to the chocolate mixture.
  6. Fold in the chocolate mixture into the rest of the egg whites. Do not over mix.
  7. Spoon mixture into a piping bag and fill the bottom of your serving cup.

Chocolate Mousse
Photo credit: Emmanuel Hessler

White Chocolate Mousse
150 g (5.5 oz.) of white chocolate
2 egg yolks
4 egg whites
2 tbsp. sugar

Method

  1. Melt chocolate in a double boiler.
  2. Whisk egg whites until foamy, add sugar, and continue whisking until you have fluffy peaks (soft meringue).
  3. Add chocolate to the egg yolk mixture. To make sure the warm chocolate does not cook the eggs, go slowly when combining and whisk constantly.
  4. Fold in one large heaping of meringue to the chocolate mixture.
  5. Fold in the chocolate mixture into the rest of the egg whites. Do not over mix.
  6. Put mixture in piping bag and continue to fill your serving cup.
  7. Refrigerate for 1 hour (or overnight).

Vanilla Whipped Cream
1 cup of 35% whipping cream
1 vanilla bean

Method

  1. Slice the vanilla bean lengthwise.
  2. With the back of your knife, scrape out the seeds and place in a bowl.
  3. Add cream and whip it baby!
  4. Place whipped cream in a piping bag and right before serving top the desert with a dollop of cream.
  5. Garnish with chocolate shavings and enjoy!
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