Snacks & Treats
Chef Dad’s Chocolate Mousse
By Patrick Engel
Mar 27, 2013
Eggs, chocolate, the hopes of double digit temperatures (finally!), this can only mean one thing - Easter is coming! I've always loved Easter, especially as a kid. Yes, you may have to wear your "nice" clothes, and there can be a lot of church to sit through, but two extra days off from school and all the chocolate and eggs you can eat? That's living!
Speaking of eggs, I can't believe I haven't gone on and on about how much I love them. They are wholesome, simple, a good source of protein and healthy fats, and delicious! I kind of feel like Forrest Gump's pal Bubba when I get on the topic of eggs. Eggs Benedict, scrambled eggs, egg foo yung, egg rolls, egg salad, deviled eggs, scotch eggs ... And so forth. Simply put, eggs are possibly my favourite ingredient. If you've got eggs, you've got food.
But I also like chocolate. It's little less versatile than eggs, but equally delicious (in a different sort of way). Eggs and chocolate .... this gives me an idea. I'm going to share with you my "be all/end all-desert-island-cooking-to-save-my-life-go-to-all-time-top-shelf-best-ever" dessert recipe. It's got a lot of eggs and a lot of chocolate!
Wait for it... Chocolate Mousse!
Now if you recall, when I started this blog 16 weeks ago, I stood on my soap box and regaled you with my thoughts and opinions on healthy eating and cooking real. Then I followed it up with a recipe for chocolate truffles. Well, we've come full circle with my chocolate mousse! On the surface, this dessert may seem like a nutritionally void sugar bomb, but if we really break it down, I think this is a perfectly acceptable treat. The recipe is simple, contains very real ingredients, delivers good protein and healthy fats, and can be used as serious currency with kids! The promise of this chocolate mousse has made beds, cleaned rooms, finished homework and delivered the nicest of manners. This is a great recipe for kid participation: egg cracking, stirring, spoon licking ... it has it all. Enjoy!
Chef Dad's Chocolate Mousse
You'll need ...
- 10 oz (300 g) semi-sweet chocolate
- 8 eggs
- 8 oz (250 ml) whipping cream
- 8 tsp icing sugar
(This recipe makes 8 to 10 portions.)
Here's what you do ...
1. Place the chocolate in a large stainless steel mixing bowl and melt over a large simmering pot of water (or use your own method of melting chocolate). Hint: Be sure to use a large bowl as the subsequent ingredients will all go into this bowl.
2. Separate the eggs. My kids love doing this ... using their fingers as the "separators."
Place the egg whites in a second mixing bowl. Place the yolks in a small container and set aside. Whip the egg whites to soft peaks. Set aside.
3. In a third bowl, combine the cream and icing sugar and whip until, well, whipped.
4. Once the chocolate is all melted and smooth, add the egg yolks and combine.
5. Add half of the whipped cream and mix to combine using a whisk or a rubber spatula. Add the remaining cream and gently combine again.
6. Add half of the whipped egg whites and fold gently to combine. Add the remaining whites and fold again, gently.
7. Portion immediately into champagne flutes, juice glasses or ramekins. Allow to set in the refrigerator for at least 4 hours - until it is set, mousse is just fluffy pudding!
Cheffer's Inside Scoop
- Each portion contains approximately 1 oz of chocolate, 1 ounce of real cream, 1 tsp of icing sugar and an egg. Simple ... and real.
- The egg whites must be completely free of yolk in order to whip properly. To be safe, separate one egg at a time and transfer each clean egg white into the mixing bowl.
- The gentler you can combine the ingredients, the better - mousse should be light and airy.
- You can add a splash of vanilla to the whipping cream for a little more flavour.
- If the kids are helping, IT WILL GET MESSY!!! No "Sunday best" clothes!
Patrick Engel has been cooking professionally for 15 years. After graduating from George Brown College in Toronto, and training in the kitchens of Rodney's Oyster House and Bymark Restaurant, Patrick relocated to Niagara's wine region, working at Inn on the Twenty, followed by six years as resident chef instructor at The Good Earth Cooking School. Patrick is currently the chef at Hospice Niagara's Stabler Centre and associate chef at The Garrison House in Niagara-on-the Lake. Patrick lives in St. Catharines, Ontario, with his wife, Marnie, and their two boys, Charlie (7) and Johnny (5).
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