Pierre Herme's Chocolate Mousse

 

This is an excellent mousse recipe from Chocolate Desserts by Pierre Herme. It is light in taste and calories--comparatively speaking, that is--and is very easy to make. I had other mousse recipes, but after having tried this one, I don't think I am ever going back to them. Part of the success of this recipe is that I use my precious stock of Varlhona chocolate to make it. I am pretty sure that if you compromise on the quality of chocolate you use, the turnout won't be as good. This is a simple mousse; with no butter and no cream to frill it, it is perfect to show off your chocolate. Last time I made it, I added 1 tsp of instant coffee to the milk, and Mehmet and Ahmet ate it without complaining once of the coffee taste. It is that good!

Ingredients:

6 oz. bittersweet chocolate, finely chopped
1/3 c whole milk
1 large egg yolk
4 large egg whites
2 tbs sugar

Melt the chocolate in a bowl over simmering water. If necessary, transfer it to a bowl that is large enough to hold all ingredients. Keep the chocolate on the counter until needed. The chocolate should still feel warm when you are ready to use it.

Bring milk to the boil and pour over chocolate. Using a small whisk, gently blend the milk into the chocolate. Add the egg yolk and whisk it into the chocolate, again working gently; stop when the yolk is incorporated.

Beat egg whites on medium speed just until they hold soft peaks. Increase the speed to medium high and gradually add the sugar. Continue to beat the whites until they are firm but still glossy. Scoop one third of the whites out of the bowl onto the chocolate to lighten the mixture. Now with either the whisk ora large flexible rubber spatula, delicately but thoroughly fold the rest of the beaten whites into the chocolate.

Turn the mousse into a large serving bowl--glass is very nice for this dessert--or into individual coupes or cups and refrigerate 1 hour to set.