How to Make Chocolate Mousse

Chocolate Mousse is the classic rich, French, dark chocolate dessert we all love, like pudding, only better.

It's not often I come across a recipe for chocolate mousse, however, that does not seem more like a technical readout than a "pudding" recipe. Even glorified pudding should not be complicated, and now it's not. These simplified directions let you enjoy your mousse and the making of it.

6 ounces good-quality bittersweet or semi-sweet chocolate, chopped
2 large eggs, separated
3 tablespoons unsalted butter, chopped
1 tablespoon blackberry liqueur* or 1 teaspoon vanilla extract
2 tablespoons sugar
1 cup heavy cream, well-chilled
Ladyfingers and/or fresh berries for garnish, or whipped cream, optional

How to make chocolate mousse:

In a nutshell, you need three different bowls for 3 different mixtures that all get folded together in the end. It takes less than 30 minutes, plus chilling time.

First bowl:
Melt the chocolate in a double boiler over low simmering water, stirring occasionally. (A stainless steel bowl set over a pot of water works just as well.) When the chocolate is melted, remove it from the heat and whisk in the butter and then the egg yolks until well incorporated. Stir in the blackberry liqueur or vanilla extract.

Second bowl:
(Use a fairly large bowl, as everything ends up in this one.) Beat the egg whites until soft peaks form. Stir in the sugar and beat until stiff peaks form.

Third bowl:
Whip the heavy cream until it is stiff.

Now, put them together like this:
Fold the whipped cream into the egg white mixture. Fold the chocolate into the cream and egg white mixture, without over-mixing.

Cover and refrigerate until you're ready to serve the mousse, at least three hours. To serve, spoon the mousse into dessert cups, stemmed glasses, or ramekins. Garnish with a dollop of whipped cream and/or fresh berries, shaved white or dark chocolate, or Ladyfingers (cookies).
Makes 6 servings.

*Tip: If you are not likely to use a whole bottle of blackberry liqueur, buy a trial-size bottle at your local fine-liquor store.

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