So fall is just around the corner and well...there is no going back to the long, warm days of summer. I often, around this time of year take a long look back at the last few months, see where I have been and then look forward to where I am going. I find that the dog days of summer and early fall are the perfect time to reflect on things past, reconnecting with old friends and looking for some of that old comfort food to put a small back on my face.

My wicked chocolate mousse is just that...wicked! Packed full of chocolate, a hint of vanilla and a richness one can only dream about. This certainly will put a smile on those who get to experience this decadent dessert.

This recipe makes about a quart of mousse (yes, a QUART!). So realistically you can serve 6 + in 5 ounce ramekins, though I know it makes a bit more ;). Alternatively you can pour it into a bowl and scoop it out to serve on dessert plates. Add some raspberry coulis and you have a winner!

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Wicked chocolate mousse

Printable version of this Chocolate mousse recipe (word doc)

Ingredients:

12 oz – Guittard semi-sweet chocolate
4 eggs - separated

1 pint whipping cream, 3 tablespoons reserved
3 tablespoons - sugar
1teaspoon – vanilla
Pinch salt
Pinch cream of tartar

Instructions:

1. Place the egg yolks and 1 tablespoon of the sugar into a small bowl and mix.

2. Place the chocolate and the 3 tablespoons of cream into a bowl and set over a double boiler. Mix occasionally until chocolate has melted.

3. Beat the egg whites, 1 tablespoon of sugar and the pinch of cream of tartar until stiff peaks have formed.

4. Beat the whipping cream and 1 tablespoon of the sugar until stiff peaks have formed.

5. Now, once the chocolate has melted add in the yolks/sugar mixture. Whip with a whisk until all has been incorporated.

6. Add a bit of the whip cream into the chocolate/yolks mix and fold until incorporated. Do this with the egg whites, switching back and forth until both have been added.

7. Pour into molds, chill and serve with fresh raspberries.

Chef’s tip – With the addition of the cream of tartar, you may use a whisk to “fold” in the cream and the whites. Cream of tartar is a stabilizing agent and helps the whites hold their volume.

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