Hi, I’m Coleen and I’m the blogger/chocoholic behind The Redhead Baker, a sweet-and-savory food blog. I’m really excited that Kristen offered me this opportunity to share one of my favorite chocolate treats with you!
This chocolate mousse was one of the first things I learned how to make at pastry school. It’s become my go-to dessert for special occasions and when company comes over. It’s elegant, it’s decadent, it’s easy to prepare ahead of time, but it’s not heavy.
It is not, however, a cooked mousse, meaning the eggs are not cooked, so per the FDA, children, the elderly, pregnant woman and the immuno-compromised should not eat this mousse. Substitute pasteurized shell eggs if needed.
There are three basic components to this mousse: whipped cream, whipped egg yolks, and whipped egg whites. These are folded together to create a light, fluffy mousse. Folding is a technique used to combine whipped ingredients without deflating them. Using a rubber spatula, cut down the middle of the bowl, then sweep up the side of the bowl, scooping the contents of the bottom of the bowl up to the top. Give the bowl a quarter-turn, and repeat. Your goal is to fold everything together quickly but gently, so no air bubbles are lost. Epicurious has a video demonstrating the technique.
Steep the mint in the cream up to a day before you plan to make the mousse, and you can make this mousse up to a day before you plan to serve it. Store it in a bowl in the refrigerator, with a layer of plastic directly on the surface of the mousse to prevent a skin from forming. Then scoop or pipe with a pastry bag into individual serving dishes. If you prefer a stronger mint flavor, increase the amount of fresh mint leaves to 1/3 of a cup.
It is helpful to have both a stand mixer and a hand mixer when making this mousse, but if not, whip the heavy cream and the egg whites by hand. Think of it as your workout for the day!