Wednesday, April 23, 2008

The Ghirardelli Chocolate Cookbook: Chocolate Mousse


When I get chocolate cravings, they hit HARD. I need chocolate right then. The darker the better. None of this wussy Hershey's milk chocolate. I need rich dark chocolate. So my favorite new cookbook for these times is the Ghirardelli Chocolate Cookbook. Each recipe is more delicious than the one before. And for someone that has never made chocolate mousse before, my little concoction turned out amazingly well. It managed to satisfy my chocolate cravings for the rest of the week. Highly recommended.

Chocolate Mousse
From The Ghirardelli Chocolate Cookbook

2 cups heavy cream
2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
4 large eggs, at room temperature
2 tablespoons granulated sugar
1/4 cup hot brewed coffee

In a large bowl, with an electric mixer at medium-high speed, whip the cream to form light peaks.  Set aside in the refrigerator.

Melt the chocolate chips in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.

Meanwhile, whip the eggs with the sugar at medium-high speed for about 10 minutes, until very fluffy and thick.

Stir the coffee into the melted chocolate chips.  The mixture will start to thicken, so work quickly.  Quickly stir in the beaten eggs, and then fold in the whipped cream.  Pour or spoon the mixture into cups or bowls.

Chill until firm, about 2 hours.

Makes 8 to 10 servings

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