Chocolate mousse

Every day for two weeks…

I’ve tried many chocolate mousse recipes over the years, and they’re good, but most of them are unreliable. Sometimes you get a great chocolate mousse, and sometimes it’s all runny and won’t set up. How can you make an unreliable dessert when there’s people coming to dinner?

So I decided to practice and experiment. I made different versions of chocolate mousse at least once a day – some days twice! – for two weeks. (Nobody at my house complained.) Some of the chocolate mousses were runny. Some were too stiff, like icing. Some weren’t chocolaty enough. This one is just right. Not only is it just right, it’s also super easy to make – it doesn’t even use the stove!

What about the milk?

If it has milk in it, it’s chocolate pudding, not chocolate mousse. This is chocolate mousse – eggs, sugar, butter, and chocolate. You should note that the eggs are not cooked. If you’re worried about salmonella, don’t make this recipe. Even if you’re not worried, this is not a recipe for babies, pregnant women, or anyone whose immune system is weakened. Just in case.

Is this really healthy?

No, it’s not. It’s mostly butter and sugar. This is what the health people call a “sometimes” treat. Just eat one, and not too often! Not, as we did, every day for two weeks!

How to make chocolate mousse:

In a medium-size mixing bowl, mix 1/4 cup of sugar with a couple of spoonfuls of water and microwave for 1 minute to make a sugar syrup. Add a bag of dark chocolate chips (10 oz.) and 4 tablespoons of unsalted butter (1/2 stick). Microwave for two more minutes, take it out and stir until all the chocolate is melted.

Meanwhile, separate three eggs. Add 1/2 teaspoon of vanilla and the three egg yolks to the chocolate and stick the bowl in the refrigerator.

Beat the three egg whites to stiff peaks, adding 1/8 cup of sugar to help them get as stiff as possible. Take the chocolate out of the refrigerator and gently stir in the beaten egg whites. Ladle the mousse into individual ramekins or teacups, and refrigerate for two hours. It should make about five servings.

Vegetarian or vegan

Just naturally vegetarian! Enjoy! Or try this vegan chocolate mousse.

Can I keep this for later?

Sure. This chocolate mousse can be made up to a day or two ahead, or kept for a day or two after you make it. But after a couple of days it may begin to separate and get runny.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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