One Among Millions.
If you search online for “chocolate mousse recipe,” you will find hundreds of millions of results. Does that even include searches for “recette mousse au chocolat?” — would that search bring additional hundreds of million results? I also wonder, of those millions, how many are the same recipe? One by Julia Child, another by Jacques Pépin, or the chocolate-famous Jacque Torres, all endlessly copied and repeated? Perhaps Alice B. Toklas’ recipe is among them. (That one is actually on Cocoa & Lavender.) When it comes down to it, you really need just one recipe you like the best. After trying recipes by everyone I just mentioned, plus quite a few others, I realized that the one I like best is my mother’s, which I share with you today.
I honestly don’t know where Mom got her recipe. I just know that I added it to the cookbook of her recipes that I made after she died 38 years ago. Her recipe is simple and takes almost no time to make. It is very rich (well, not too rich) so I recommend small portions — the recipe below will make four to six portions. Yes, I used a piping bag for the photos (what kind of food blogger would I be if I didn’t?) but, mostly, I usually just spoon it into a pretty glass or bowl. You can top it with a dollop whipped cream and/or chocolate shavings, if you’re in that kind of mood.
~ David
Mom’s Chocolate Mousse
David Scott Allen, Cocoa & Lavender
- 4 ounces semisweet chocolate chopped (see note)
- 2 large egg whites room temperature
- pinch of cream of tartar
- 1 cup heavy whipping cream chilled
- 1 teaspoon vanilla
Place the chocolate in a glass or metal bowl set over simmering water, and stir it until fully melted. (Note: the bowl should be wider than the pan of water so that the bottom of the bowl does not touch the water. You can also use a double boiler, if you have one.) Set the melted chocolate aside to cool to baby-food temperature.
Place the egg whites in a small mixing bowl with a pinch of cream of tartar and beat until the whites are stiff and glossy, but not dry. Set aside.
Place the cream and vanilla extract in a large mixing bowl (I use the stand mixer with the whisk attachment) and beat until the cream forms stiff peaks.
Pour the melted chocolate into the egg whites and fold them together until no streaks are left. Then, scrape this mixture into the whipped cream and very gently fold together, again to the point that no streaks are visible. (At this point it should look like chocolate mousse.)
Divide the mousse among four or six small wine glasses (see below) or decorative bowls; cover and refrigerate for at least two hours (or up to 2 days).
Serves 4 to 6; recipe can be doubled.
Note: the quality of the chocolate makes a big difference in the final product. I prefer Belgian dark chocolate around 56% cacao. Semi-sweet morsels work as well, but may contain modifiers and additional flavorings. 
