Chocolate Mousse

This past week Joe and I celebrated six months of marriage, because yes I am that dorky.  I decided that I wanted to do a special Joe-centric dessert that was more than just my standard creme brulee.  I started scanning my cookbooks for something that would wasn’t too complicated but still special enough the occasion.  I debated doing a Chocolate Cake, but didn’t think I could top the one my sister just did for Joe’s birthday.  With that I decided to start focusing on desserts similar to creme brulee, but with a chocolate component.  That narrowed it down to pots de creme and mousse, and in the end I decided to go with the mousse.

My experience with mousse is extremely limited, had it once in High School and that was it.  However that experience came back to haunt me when it came to the first batch.  See when my friend in HS made the mousse she was slightly off with some of her measurements which resulted in a very boozey, and delicious, chocolate milkshake concoction.  Stephanie’s French class may night have appreciated the oops, but our geometry class was more than willing to help her take are of the extras.   I certainly didn’t intend to recreate that mistake but that’s certainly what happened with the first batch.  Luckily I split the recipe so I still had two wine glasses full of perfect mousse.  I’m pretty sure my issues had to do with not blending the chocolate long enough and using cold eggs.  For the second batch I allowed the liquid to double in the blender and used room temperature eggs.


Even the non-set mousse still found a home and tasted similar to a Kahlua milkshake, which is not a bad thing in my opinion.

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