~ CHOCOLATE MOUSSE AND CHOCOLATE POTS DE CREME~

A friend asked me for my chocolate mousse recipe so here it is..I thought I would post on here for everyone instead of just sending it via email..

I also explained the difference betweent he chocolate mousse and the chocolate pots de creme below..

Both are really really good..

If I had to pick betweent the two..

I would pick the mousse..

You can tell a lot about a person by the way he takes his chocolate mousse. A chocoholic may often choose bittersweet chocolate over milk or white, while daring palates may choose fruit- and alcohol-flavored mousses or those with herbs and spices over the traditional versions. A voracious eater will inhale a mousse no matter how rich it is, licking remnants off of his spoon while other diners at the table will slowly relish every bite. (It’s fun to watch and analyze your friends.)

Traditionally, the French mousse au chocolat is made with melted dark chocolate and egg yolks, using egg whites to lighten. Modern versions call for things like whipping cream and even gelatin to achieve the desired airy state. Purists may claim that the only real mousse is the traditional one, but in reality, you really can’t argue that any of the recipes that steer away from the original are wrong. The beauty of mousse is because there are literally hundreds of recipes out there, so you can choose a recipe to suit every mood and accommodate every taste.

A close cousin of chocolate mousse is the chocolate pots de crème, a dessert that’s baked and served in lidded pots. (Since most of us don’t have these traditional pots on hand, we can achieve the same baking results by using espresso cups and covering the custards with aluminum foil.) The ingredients are almost identical to those of the mousse (eggs, chocolate, cream), the reason being they are both in the custard family of desserts. Making a mousse almost warrants making a pots de crème, based on that fact alone.

The following recipes omit the use of raw egg whites, using whipped cream to lighten them instead. While a mousse is light in texture, a pots de crème is dense, with an almost chewy mouthfeel. A mousse is put directly into the refrigerator to chill, while a pots de crème is baked in a bain marie, or water bath, before chilling.

 

CHOCOLATE MOUSSE

Yield: 6 servings (about 6 ounces each)

8 ounces bittersweet chocolate

2 tablespoons butter

3-1/2 cups heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla

4 egg yolks

PROCEDURE:

1. In a large, microwave-safe bowl, microwave chocolate and butter on high power for 30-second intervals, stirring until chocolate is completely melted. Set aside.

2. In a small pot, combine 1 cup of the heavy whipping cream with sugar and vanilla. Heat until the cream mixture comes to a rolling boil. (See cook’s note for variation.)

3. While pot is on the stove, whisk egg yolks in another bowl until they are pale in color. Very slowly pour in the hot cream mixture, stirring constantly, until combined. (Be careful, pouring too fast may result in curdled eggs.) Pour eggs and cream into melted chocolate and stir to combine.

4. Whisk remaining heavy cream until stiff peaks form, about 4 to 5 minutes. Reserve 1 cup of whipped cream for garnish. Mix one-third of whipped cream into chocolate. Fold in remaining whipped cream until combined.

5. Pour mousse into serving cups or dishes. Refrigerate for 4 hours or overnight. Serve topped with reserved whipped cream.

Cook’s note: In this step, you can experiment with flavors by steeping herbs, adding spices or alcohol. Try adding a tablespoon of Cointreau for an orange flavor.

CHOCOLATE POTS DE CRÈME

Yield: 6 servings (about 6 ounces each)

8 ounces bittersweet chocolate

4 cups heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla

5 egg yolks

PROCEDURE:

1. Preheat oven to 300 degrees. Place 6 oven-safe ceramic cups in a 9×13 baking pan. In a large, microwave-safe bowl, microwave chocolate on high power for 30-second intervals, until chocolate is completely melted. Set aside.

2. In a small pot, combine 1 cup of the heavy whipping cream, sugar and vanilla. Heat until the cream mixture comes to a rolling boil.

3. Whisk egg yolks in another bowl until pale in color. Very slowly pour in the hot cream mixture, stirring constantly, until combined. (Pouring too fast may result in curdled eggs.)

4. Pour cream mixture into melted chocolate and stir to combine.

5. Whisk remaining heavy cream until stiff peaks form, about 4 to 5 minutes. Reserve 1 cup of whipped cream for garnish. Mix one-third of whipped cream into chocolate. Fold in remaining whipped cream until combined.

6. Pour custard into cups, and fill pan with hot water. Cover pan with aluminum foil, leaving one corner open to allow steam to escape. Bake for 35 to 40 minutes or until centers are just slightly jiggly. Remove cups from pan, cool for 20 minutes. Refrigerate for 4 hours or overnight. Serve topped with reserved whipped cream.

Yummmmmmmmmmm!!!!

K Jaggers

♥