Posts Tagged ‘top-secret’

When Sitelle spoiled me with around my french table  for my birthday, I immediately fell in love with this gorgeous book.  Written by Dorie Greenspan, it is full of recipes with simple ingredients, packed with flavour.  This recipe immediately caught my eye – I was astounded by the idea that chocolate mousse could be so deceptively simple.  From prep to finish, this mousse takes about 6 minutes to whip up.  Trust me – you will want to savour every bite!

I was in need of a chocolate kick the other night and gravitated towards this recipe.  I doubled it, and within hours it had evaporated (helped out by my roommate and a few lovely ladies).  If you want to be adventurous, add to the melted chocolate 1 tablespoon of strong instant coffee granules or to the egg yolks 1 teaspoon vanilla extract, 1/4 teaspoon peppermint extract, a few drops of pure orange oil, or 1/2 teaspoon pure almond extract (my personal favourite).  As Dorie says, it is truly the “quintessential French dinner-party mousse”!

Top-Secret Chocolate Mousse 

(4 delicate servings, or 2 generous servings)


3 1/2 ounces bittersweet chocolate, coarsely chopped

3 large eggs, separated, at room temperature

Pinch of salt

1 1/2 teaspoons sugar

Whipped cream


Gently melt the chocolate over a double boiler.  Remove the chocolate from the stove, and whisk in the egg yolks, one at a time.  Meanwhile, beat the egg whites with the salt until they start to foam.  Gradually add the sugar, until the egg whites are shiny and hold medium-firm peaks.

Fold one-quarter of the egg whites into the chocolate, until the mixture is almost smooth.  Spoon the rest of the egg whites over the chocolate, and using a large rubber spatula gently fold them in.  Be as thorough as possible, without overworking the mousse by overmixing (a few streaks are pretty and keep the mousse beautifully light).

Spoon the mousse into individual serving dishes and serve immediately, or chill until ready for dessert.  Delicious served with whipped cream and a few berries! Bon appetit!

– Catherine

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