4 large egg whites, room temperatureWhipped cream (optional)Chocolate curls (optional)
Place chocolate chips in medium bowl. Whisk ⅓ cup water, cream, egg yolks, and 2 tablespoons sugar in heavy small saucepan to blend. Place over medium-low heat and stir until mixture thickens enough to coat spoon, about 4 minutes (do not boil). Strain through sieve into bowl with chocolate. Stir until chocolate is melted and smooth. Mix in vanilla.
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff but not dry. Fold egg white mixture into barely lukewarm chocolate mixture in 2 additions. Divide mousse among 6 goblets or bowls. Cover and chill until firm, about 4 hours.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
Garnish with whipped cream and chocolate curls, if desired, and serve.Technique Tip: Fold with CareMousse is a French term meaning “foam” or “froth”; the airy quality of mousse is achieved by the addition of whipped egg whites or whipped cream. When making a mousse, fold the whipped cream or the egg whites into the custard mixture extra carefully for the best, airiest texture.
Either bittersweet or semisweet chocolate will give great results, but using bittersweet provides a more intense chocolate flavor. If fresh cherries are unavailable, frozen pitted sweet dark cherries are a fine substitute. 4 servings
Cherries
8 ounces Bing cherries, stemmed, pitted
⅓ cup black cherry preserves or other cherry preserves
⅓ cup ruby Port or cherry juice
Mousse
4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1¼ cups chilled heavy whipping cream, divided
⅛ teaspoon (generous) ground cinnamon
CHERRIES: Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat, stirring to blend. Reduce heat to medium and cook until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer mixture to small bowl and chill until cold, about 3 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
MOUSSE: Place chocolate in large bowl. Combine ¼ cup cream and cinnamon in small saucepan and bring to boil. Pour hot cream over chocolate; whisk until melted and smooth. Using electric mixer, beat remaining 1 cup cream in medium bowl until peaks form. Fold ¼ of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions. Divide mousse among 4 glasses or goblets. Chill until set, about 4 hours.
DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
Spoon cherries with syrup atop mousse and serve.
Here’s a creamy mousse spiked with rum and flavored with espresso, cloves, and nutmeg. Because this recipe uses gelatin, it’s not a strictly traditional French mousse; it’s similar to a rich Bavarian cream. 6 servings
¼ cup water
2 tablespoons instant espresso powder or instant coffee powder
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
1 teaspoon unflavored gelatin
6 large egg yolks
½ cup sugar
¼ cup dark rum
1 cup chilled heavy whipping creamLightly sweetened whipped creamCinnamon sticks
Mix ¼ cup water, espresso powder, cloves, and nutmeg in small cup until espresso powder dissolves. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
Whisk egg yolks, sugar, and rum in large metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture thickens and thermometer inserted into center registers 160°F, about 10 minutes. Remove bowl from over water. Immediately add gelatin mixture to hot yolk mixture and stir until gelatin dissolves. Using electric mixer, beat yolk mixture until cool, about 5 minutes.
Using electric mixer fitted with clean dry beaters, beat heavy cream in medium bowl until peaks form. Gently fold cream into yolk mixture in 3 additions. Spoon mousse into six 6-ounce coffee mugs or small wineglasses. Chill until mousse is set, at least 4 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated.
Spoon sweetened whipped cream atop mousse. Garnish with cinnamon sticks.
The strawberries get tossed with a bit of Irish whiskey for a flavorful punch. This is the perfect dessert to serve on St. Patricks Day. 6 servings
Mousse
10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 cup chilled heavy whipping cream, divided
2 tablespoons Irish whiskey
3 large egg whites, room temperaturePinch of salt
Strawberries
1 1-pound container strawberries, hulled, sliced
2 tablespoons Irish whiskey
1½ tablespoons (packed) golden brown sugar
½ teaspoon finely grated lemon peel
6 Lemon Shortbread Squares (see recipe)
MOUSSE: Stir chocolate and ½ cup cream in heavy small saucepan over medium-low heat just until chocolate melts and mixture is smooth. Transfer to large bowl and stir in whiskey. Cool until chocolate mixture is almost room temperature but not set.
Using electric mixer, beat egg whites and salt in medium bowl until stiff but not dry. Fold whites into chocolate mixture. Beat remaining ½ cup cream in same bowl (no need to wash bowl or beaters) until soft peaks form. Fold whipped cream into mousse. Divide mousse among 6 glass bowls (about ⅔ cup each). Chill until set, about 2 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated.
STRAWBERRIES: Toss strawberries, whiskey, sugar, and lemon peel in medium bowl to blend. Let stand 10 minutes.
Spoon strawberries and accumulated juices over mousse and serve with Lemon Shortbread Squares.
These delicious shortbread cookies, enhanced with both lemon peel and lemon juice, are rich but fresh tasting. Makes 9Nonstick vegetable oil spray
½ cup sugar
2 teaspoons finely grated lemon peel
¾ cup (1½ sticks) unsalted butter, room temperature
1 tablespoon fresh lemon juice
2 tablespoons cornstarch
½ teaspoon salt
1½ cups unbleached all purpose flour
Position rack in center of oven and preheat to 300°F. Spray 8×8×2-inch metal baking pan with nonstick spray.
Using fingertips, rub sugar and lemon peel together in large bowl to release essential oils in peel. Add butter. Using electric mixer, beat until mixture is light and fluffy. Beat in lemon juice, then cornstarch and salt. Add flour and beat just until blended. Using fingers, press dough firmly and evenly over bottom of prepared pan. Pierce dough all over with fork.