Chocolate Mousse – Exponential Decadence Realized

Chocolate Mousse is one of the purest forms of luxurious decadence. The intense dark chocolate color oozes upward out of the cup. The velvety cream folds onto itself, defying gravity. Smooth rounded ridges climb the mountain of delight to the curly peak. Shaved dark chocolate and a dollop of whipped cream are clouds of early fall before the snow falls.

I love chocolate. I love great chocolate, no milk chocolate with sugars or the too sweet white chocolates but the simple, very intense, cacao butter chocolate. My good friend from Porto di Ripetta in Rome introduced me to the basics of this chocolate mousse knowing my passion for truly intense chocolate expressions. He perfected the signature recipe for his family restaurant in Rome and I have modified it for my personal obsession with chocolate. For the milk chocolate people a spoonful will be more than enough. For the chocoholics a 4 oz. portion should suffice but for the truly insane chocolate lovers the full 6 oz. portion will satisfy, as no other fix, your needs.

If chocolate is aphrodisiac, a full 6 oz. portion of this sinful mousse will release the deepest and most basic passion in your partner. Dose it well.

Ingredients for 8 servings:

12 oz. (325 g) Dark unsweetened chocolate 65-85% butter cacao (bar form) cut into small pieces
(The Porto di Ripetta version uses 8 oz (220 g) dark chocolate)
½ cup (110ml) Milk
2 cups (440 ml) Heavy whipping cream
4 egg yolks
¼ cup sugar
1/3 (75 ml) cup coffee
Chocolate shavings or whipped cream

Preparation:

You will need a double boiler and two pots for the preparation of this dessert.

Whip the heavy cream to soft peaks. Cover with plastic wrap and place in the refrigerator.

Bring the double boiler water to a boil. Place the egg yolks in the pot and whisk in the sugar. Continue whisking over the boiling water for about 3 minutes until the yolks start to thicken. Continue whisking while the yolks cool, about 5 minutes. The yolks will take on a creamy texture with white streaks on top. Set aside.

Remove the whipped cream from the refrigerator.

Place the chocolate bits, coffee and the milk in the second double boiler pot. Turn the heat off once the water boils, mix the chocolate and milk. Turn the heat off. Whisk until the chocolate completely melts. Do not overheat. Remove from the hot water and whisk the chocolate into the egg-sugar mixture.

With a spatula or wooden spoon, fold in the whipped cream. Remember when folding egg whites or whipped cream, always use a bottom to top motion. Never use circular or downward strokes.

Pour into parfait glasses, small bowls or cups. I use porcelain tea cups which hold their temperature very well and give the guest something to hold onto without putting their hands onto the dessert container (this would warm the semi-freddo).

Cover with plastic wrap and refrigerate at least 1 hour before serving. When serving remove from the refrigerator at least ½ hour before presentation. Add whipped cream, chocolate shavings or both just before presenting this gift to your guest.

I would serve this with a structured red wine. Bricco Asili Barbaresco, Chianti Classico Castello Monastero, Romitorio Di Santedame 2000, and Capezzana Ghiaie della Furba 2000 are all marvelous choices.

Cakes Available online

Tags: Gourmet Foods Desserts Chocolate Semifreddo Italian Recipes Food and Wine Travel Italy