Chocolate Mousse - my fav of all time

this is 1/2 recipe - serves 4-6

4 egg yolks
3/4 c. sugar
1 t. vanilla
1/8 c. good brandy
1/8 t. salt

4 oz. unsweetened chocolate
2 ox. semi-sweet chocolate
3/8 c. butter

1/4 c. strong coffee
4 egg whites, beaten stiff
3/4 c. cream, whipped

Combine yolks, sugar, vanilla, brandy & salt in top of double boiler: beat while cooking til thickened; let cool.
Melt chocolates & butter; beat in yolk mixture; let cool to room temp.
Beat in coffee. Fold all together with beaten egg whites and whipped cream. Chill.

Serve in souffle dish or individual ramikans. Garnish with choc. curls shaved from a milk choc. bar.

Don't remember the source :-(

I love chocolate mouuse as much as the next person, but I don't feel comfortable serving food with raw eggs in it. This "instant" chocolate mousse has a great texture and flavor without the raw eggs. It's a nice alternative and kid-friendly which is important in my house :)

Here is a link that might be useful: Nigella Lawson's chocolate mousse

Didn't you just post about seeing a doctor for weight loss? I'm curious to know what type of diet incorporates chocolate mousse 'cause that sounds like one I'd like. LOL

Well, that was kind of rude, Ruthanna.

I'm anxious to find out which recipe you and your family choose, Loves2Cook4Six. I love chocolate mousse though I don't make it very often. I'm always up for trying a new recipe for it!

Lori

Ilana, that recipe did not come from here. It is my own recipe. I got your e-mail about wanting the recipe, but it has been crazy with the grandkids this weekend. Here goes:

Chocolate Mousse
8 oz. good quality chocolate, chopped (I use Callebaut semisweet, but have been known to round off it off with Ghiradelli chips)
2 egg yolks, beaten
1/3 cup sugar
1-3/4 cup whipping cream
Combine chocolate, egg yolks, 3/4 cup whipping cream in a small pan. Cook over medium heat until it starts to bubble around the edges. Remove from heat.
Pour into a large bowl and set it in a larger bowl of ice cubes. Stir frequently and do not let it get cold or it will turn hard. Just take the warm off so it doesn't melt the whipped cream that you will put in it. (f you do get it too thick and cold, just remelt and try again)
Beat 1 cup whipped cream just until thickened. You can beat to soft peaks, but the mousse will be pretty thick. However, I often beat until peaks form, and it is not a problem.)
Fold the whipped cream mixture into the chocolate mixture. Cover and chill in the refrigerator until chilled. (At least 2-5 hours) and up to overnight.
You can top with more whipped cream, if desired.

This is my favorite, and is so easy to make. I have tried lots of different ways to make it, but this was the one, when used as a filling on my Kahlua chocolate cake that won a prize at a chocolate contest. (Best of show, 2nd overall)

Here is the Kahlua cake recipe
2 cvups flour
1-1/2 cups sugar
1-1/4 tsp baking soda
1-1/4 tsp baking powder
2 eggs
1/2 cup cocoa
1 tsp salt
3/4 cup cooking oil
1 Tbs. vanilla
3/4 cup stong coffee, cooled
1/2 up Kahlua (I have made with more Kahlua than coffee, and it was to boozy tasting)
Mix ingredients together like you usually do for a cake (Mixture will be thin) Bake at 350 for 30-40 minutes.
I have also made this with amaretto. You could use creme de cocoa or an orange liquor as well)

I do it in a Maryann pan, and it looks beautiful. You can decorate the top with whipped cream piped on. I decorated with edible orchids.

Here is a link that might be useful: Mary Ann pan

iris-gal, yours sounds like a whiskey mousse my mom makes. I'll definitely be trying it out.

tracey, mousse made with marshmallows - intriguing. I make my own marshmallows so do you think it would work with a similar volume of my own?

Ruthanna, I'll take that as tongue as cheek so no offense taken LOL. It's always hard to get the tone of written text vs voice so you get the benefit of the doubt.

I am on a weight loss diet but I'm counting calories so if I eat a lot of mousse - well then I starve the rest of the day ;-)

And I can just have a little bit, at least I think I can.

Sherry, THANK YOU for BOTH recipes. I'm definitely making your mousse for the seder. YUMMMM!!

Now off to find a maryann pan to purchase for other times.

Oh, good, Sherry beat me to it. I stole her recipe card while she was here and I just typed it up. But now I have the cake recipe too! Remember, this is the recipe Sherry won with in a competition too.

And remember, if you beat the cream by hand, you burn calories! This mousse is so rich a little goes far, unless you are me and could eat the whole bowl by yourself.

It is my favorite, favorite mousse. I bought a Maryann pan just for this very favorite mousse. Peppi beat me to stealing the recipe card of this favorite mousse recipe.

Did I mention that this is my favorite mousse recipe?

Iris, I'm not a big chocolate fan, but that may reel me in with the coffee and brandy!

Now, if someone should happen to offer up a citrus mousse of some kind, I'll see it doesn't go to waste.