Rich French chocolate mousse made with melted chocolate and whipped cream.

Ingredients

  • 1/2 lb bittersweet chocolate, coarsely chopped
  • 1/2 cup milk
  • 2 Tbsp brandy
  • 4 large eggs, at room temperature
  • 1/4 cup plus 1 Tbsp sugar (Splenda works!)
  • 1/4 cup water
  • 1 cut heavy cream
  • 2 Tbsp coarsely chopped cocoa nibs, plus more for garnish

Steps

  1. In a medium stainless steel or glass bowl combine the chocolate and the milk.
  2. Set the bowl in a skillet or saucepan of barely simmering water and stir until the chocolate is nearly melted.
  3. Remove the bowl from the skillet and stir until completely melted.
  4. Stir in the brandy.
  5. Keep the pan water at a bare simmer.
  6. In another heatproof bowl, whisk the eggs with 1/4 cup of the sugar and the water until blended.
  7. 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 degrees.
  8. Remove the bowl from the skillet.
  9. Beat the eggs at high speed to the consistency of softly whipped cream, about 4 min.
  10. Fold one-fourth of the egg mixture into the melted chocolate, then fold the 2 mixtures together until no streaks remain.
  11. Pour the mousse into eight 1/2 bowls.
  12. Refrigerate until chilled.
  13. In a small saucepan, boil the cream with 2 Tbsp of the cocoa nibs.
  14. Remove from the heat, cover and let stand for 20 min.
  15. Strain into a bowl and refrigerate until very cold.
  16. Add the remaining 1 Tbsp of sugar to the cream and beat to soft peaks.
  17. Spoon a dollop of the cream on top of each mousse, garnish with cocoa nibs and serve.

Notes

  • Cocoa nibs are roasted, shelled cocoa beans broken into small bits.
  • Personally, I use canned whipped cream!
  • Personally, again, I shave left over chocolate on canned whipped cream!