My F&W
quick save (...)
Bittersweet Chocolate Mousse with Cocoa Nib Whipped Cream
© Frances Janisch

Bittersweet Chocolate Mousse with Cocoa Nib Whipped Cream

  • SERVINGS: 8
  • MAKE-AHEAD

What's the secret to this incredibly airy, intensely chocolaty mousse? Alice Medrich, doyenne of all things chocolate and author of the book Bittersweet, whisks water instead of cream into the eggs, which lightens the mousse's texture and deepens its irresistible flavor.

  1. 1/2 pound bittersweet chocolate, coarsely chopped
  2. 1/2 cup milk
  3. 2 tablespoons brandy
  4. 4 large eggs, at room temperature
  5. 1/4 cup plus 1 tablespoon sugar
  6. 1/4 cup water .
  7. 1 cup heavy cream
  8. 2 tablespoons coarsely chopped cocoa nibs (see Note), plus more for garnish
  1. In a medium stainless steel bowl, combine the chocolate and the milk. Set the bowl in a skillet of barely simmering water and stir until the chocolate is nearly melted. Remove the bowl from the skillet and stir until completely melted. Stir in the brandy. Keep the skillet of water at a bare simmer.
  2. In another heatproof bowl, whisk the eggs with 1/4 cup of the sugar and the water until blended. Set the bowl in the skillet and stir gently and thoroughly, scraping the bottom frequently, until an instant-read thermometer inserted in the eggs registers 160°. Remove the bowl from the skillet. Beat the eggs at high speed to the consistency of softly whipped cream, about 4 minutes.
  3. Fold one-fourth of the egg mixture into the melted chocolate, then fold the 2 mixtures together until no streaks remain. Pour the mousse into eight 1/2-cup bowls; refrigerate until chilled.
  4. Meanwhile, in a small saucepan, boil the cream with 2 tablespoons of the cocoa nibs. Remove from the heat, cover and let stand for 20 minutes. Strain into a bowl and refrigerate until very cold.
  5. Add the remaining 1 tablespoon of sugar to the cream and beat to soft peaks. Spoon a dollop of the cream on top of each mousse, garnish with cocoa nibs and serve.
Make Ahead The mousse can be refrigerated overnight. Notes Cocoa nibs are roasted, shelled cocoa beans broken into small bits. They are available at specialty food shops.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.