Tuesdays with Dorie BCM: Dark Chocolate Mousse

February 12, 2019 at 12:01 am | Posted in BCM, groups, puddings, custards, mousses, sweet things | 9 Comments
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dark chocolate mousse

Dark Chocolate Mousse…so fancy, I decided it was worthy of the good silver. Definitely Valentine’s Day dessert-worthy, too, if you are into rich, creamy, velvety, chocolatey deliciousness. If you are not, I guess come back next week…when I’m making buttery, smoky, heart-shaped chocolate cookies…haha.

Let’s get down to business here. I could tell that Dorie’s (originally Pierre Hermé’s) recipe would have a large yield– the 1 3/4 cup of cream alone tipped me off– so I decided to make just a quarter of the original. (And, btw, I still got 4 reasonable servings, when I thought I’d only get two.) In order to downsize though, I had to modify just a bit. The recipe calls for folding together melted chocolate and whipped cream, which I did as written, along with eggs and yolks that are whipped fluffy with a boiling sugar syrup. I know from past experience that trying to make a pâte à bombe like this out of just a yolk or two and a small amount of sugar can go very wrong. Instead, I decided to get the volume into my single yolk and half an egg by whipping it with the sugar over a water bath, sabayon-style. While I was at it, I added a splash of cognac, you know, because it’s French.

My little switcheroo seemed to work just fine. After I chilled my mousse, I was able to scoop it nicely into my little silver coupes. Dorie says the mousse also makes a nice cake or cream puff filling, but whipped cream and chocolate sprinkles seemed to be a more expeditious way for this chocoholic to enjoy it.

dark chocolate mousse

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll. Happy Valentine’s Day, loves!

9 Comments »

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  1. Wow really looks so tempting 😋😋😋

  2. This looks LOVELY! I’m so intrigued as to why everyone else’s mousse was so much darker than mine. Surely not cooking the sugar to the right temp couldn’t have made it so much lighter? I like your version here – noted for other recipe experiments (but my and Dorie’s other version are both much easier than this and dirty less bowls LOL!). Happy St Valentine’s to you!

  3. I love chocolate so I am looking forward to it. I plan on making a half recipe. I am also going to have to make the Top Secret version also.

  4. Your mousse looks very fancy in your silverware. The serves were large – I just ate the quarter recipe as 2 served and was very full after each one. Rich but good!

  5. That looks incredibly luscious and decadent! It looks like your method worked really well for the small batch.

  6. I’d be so much happier with this recipe if I have read your post before I proceed. Your experience on whipping eggs with boiling sugar syrup is spot on. I had to learn it the hard way.

  7. First of all, I adore those silver cups (reminds me of ice cream when I was growing up). Yes also to COGNAC! I think I will make this over the weekend with your addendums! x

    On Tue, Feb 12, 2019 at 12:03 AM a whisk and a spoon wrote:

    > steph (whisk/spoon) posted: ” Dark Chocolate Mousse…so fancy, I decided > it was worthy of the good silver. Definitely Valentine’s Day > dessert-worthy, too, if you are into rich, creamy, velvety, chocolatey > deliciousness. If you are not, I guess come back next week…when I’m > makin” >

    • they are ice cream cups– they tarnish like crazy though, so i don’t use them often bc i never want to polish them! 🙂

  8. Oh yours look so decadent and beautiful! I love the presentation :). This was good…I actually liked it better right after I made it. After it sat in the fridge it got really dense…everyone still loved it but it was much lighter and fluffier from the start.


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