Mousse. Mousse. I like a mousse.

[madbaker]

This week's Resolution Recipe: Warm Baked Bittersweet Mousse

4 1/2 oz 72% bittersweet chocolate
1 Tbsp unsalted butter
1/4 cup water, coffee, or milk; or 1/2 cup heavy cream (I used water)
1 1/2 Tbsp brandy, rum, or other booze (I used Grand Marnier)
3 large eggses, at room temperature
4 1/2 Tbsp sugar
whipped cocoa nib cream

Heat oven to 325 and put a large kettle of water on to boil.
Place the chocolate and liquid in a medium heatproof bowl in a wide skillet of barely simmering water. Stir frequently until the chocolate is almost completely melted and smooth. Remove the bowl from the skillet and stir to finish melting. Stir in the liquor and set aside.

In a medium bowl, whisk the eggses with the sugar until well blended. Beat with an electric mixer at high speed for 3-4 minutes, until the eggses have a texture like softly whipped cream. Fold 1/4 into the chocolate and blend. Fold in half of the remaining eggses until nearly blended. Add in the rest and fold just until evenly incorporated. Divide the mousse into 5 or 6 ramekins.

Place the ramekins in a large baking pan. Put the pan on the rack and pour in enough boiling water to come about halfway up the sides of the ramekins. Bake for 16 minutes, until the center of the mousses registers 155. Remove and let cool at least 10 minutes before serving hot, or let cool and refrigerate covered with plastic wrap until chilled. Top with whipped cocoa nib cream.

What worked: Mmmm, yummy chocolate goodness. They were fine warm but better when chilled.

What didn't: It took 1-2 minutes longer for them to reach temp.

Will I make them again? They'll go into the occasional dessert rotation. I generally only make desserts for homeowners' meetings.

What I'm reading: Joe Abercrombie, Last Argument of Kings

Comments

[j-i-m-r.livejournal.com]

And d#mn fine mousse it was too :-)