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What I’ve enjoyed recently …
All Saints, this new Minneapolis
hot spot sports in innovative yet
approachable menu. Cocktails
are amazing too!
222 East Hennepin Ave
Minneapolis MN 55414Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Farmette
- Gale Gand
- HiP Paris Blog
- Hunter Angler Gardener Cook
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Mousse au Chocolat
2 large eggs, separated
Pinch of Kosher or sea salt
6 ounces high-quality (60 – 65%) dark chocolate (such as Lindt or Valrhona)
2 tablespoons water
2 tablespoons + 1/2 cup chilled heavy whipping cream, divided
2 tablespoons granulated sugar
1/4 cup heavy cream, whipped for topping
Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Set aside.
Melt the chocolate in a medium heat-proof bowl set over a saucepan of barely simmering water; stirring occasionally until just melted. Do not allow the bowl to touch the simmering water. Remove from heat and set a sieve over the bowl.
While the chocolate is melting; whisk yolks, water, 2 tablespoons cream, and sugar in heavy medium saucepan. Stir over medium-low heat until custard thickens enough to coat spoon, about 3 – 5 minutes (do not boil or the eggs will scramble). Remove from heat and pour the custard through the sieve into the chocolate, then stir until combined. Set aside.
Fold beaten egg whites into chocolate mixture in 2 additions. Set aside.
Beat ½ cup cream in another medium bowl until soft peaks form. Fold whipped cream into chocolate mixture. Divide into 4 or 6 oz ramekins or small bowls and place in the refrigerator. Once cold cover with lids or plastic wrap.
Can be made a day ahead but kept chilled. When ready to serve whip the 1/4 cup of remaining cream to soft peaks and place a dollop on each of the servings. Enjoy with a glass of champagne or port.