Double Chocolate Mousse

Because you've put up with a lot of pumpkin recently. And it's not called Pumpkin and Whine. I mean, if anything, it should be called Twilight and Whine. That might be more apt. Then we could get really lame and shorten it to something like "Twi-Whine" or even just "Twhine." It'll be the next big thing, just you wait.

Last night as we were in bed, The Husband watching Seinfeld and me reading this very boring book (sometimes trying a new author is a bust), the preview for New Moon came on. I sat up and pressed my hand to my heart as if it was going to burst out of my chest and plop onto the pages I can barely remember because, my God, this book is so very slow.

After it was over, I turned to The Husband and said, "I don't know if I can handle the previews just popping on like this." He ignored me. (You think you're sick of hearing about it, imagine how it must be for him). (And suddenly, it's not quite so awful, is it?)

I'm just not sure I'm going to make it through the next 22 days, 5 hours, 59 minutes, and 42 seconds. Yes, I'm counting.

And, in case you were worried wondering, yes, I'm going to talk about Twilight in every single post up until the premier. You're welcome. Or, I'll see in December. Whatever.



Let's get to the chocolate, shall we? Last week, our department hosted a Halloween party. The party fell a bit flat, but hey, I won a cook book. I know. How incredibly perfect.

Unfortunately, I rarely cook. Fortunately, after 800 pages of beef (did I mention it was a Morton's cookbook?), there were a few desserts. This mousse was one of them.



It is incredibly rich and chocolatey. And fairly simple despite the amount of time involved. But while you're waiting for the chocolate to cool and, later, the mousse to chill, you can go browse YouTube. (Don't worry, I'm not going to suggest what videos you should watch.) (Because you already know.)



{I got those cute little glasses at the dollar store. Fifty cents each. Look at me being all financially responsible. It's okay, it won't last long.}

In the cookbook, the mousse is served topped with whipped cream, a couple of raspberries and a sprig of mint leaves. Very pretty. Except, 'round here, we top our chocolate with more chocolate. Because it's the right thing to do. (And because we don't have raspberries or mint leaves and financially responsible, remember?)



By the way, I used Cool Whip. After whipping the egg whites and then the cream, I didn't have the patience to whip anything else. I love homemade whipped cream, but I like Cool Whip just fine. Whatever you prefer, whipped cream is a lovely complement to all that rich chocolate.



Double Chocolate Mousse

Ingredients
1 1/2 cups heavy cream
6 ounces semi or bittersweet dark chocolate, preferably Belgian, chopped into small pieces
1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder
1/2 cup egg whites (from 3-4 large eggs) or 1/2 cup pasteurized egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup sugar
Whipped cream, for topping

Directions
In a saucepan, bring 3/4 cup of the cream to a boil over medium-high heat.Put the chocolate and cocoa in a heat-proof glass bowl and pour the hot cream over them. Let the mixture stand for about 1 minute and then whisk until blended. Be sure to break up and clumps of the cocoa. Set aside at room temperature for about 45 minutes, whisking occasionally to keep the mixture smooth. The chocolate needs to cool to 80 degrees.

In a chilled, dried bowl of an electric mixer fitter with the whisk attachment, beat the egg whites on high speed for 10-20 seconds or until they begin to foam. Add the cream of tartar and salt and beat for about 1 minute longer or until soft peaks form.

Sprinkle the sugar over the whites and continue to beat for 1 to 2 minutes longer or until the peaks are stiff but not dry. At this point, the mixer will make a “wop, wop, wop” sound. Fold the whites into the cooled chocolate (make sure it’s no warmer than 80 degrees before adding the whites.)

Pour the remaining heavy cream into the bowl of the mixer and beat with the whisk attachment on high speed for about 2 minutes or until soft peaks form. Fold the whipped cream into the chocolate. Do not worry if a few flecks of whites remain in the chocolate.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. Serve the mousse spooned on dessert plates or in bowls. Top each serving with a little whipped cream.

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