This installment of our Guest Test Kitchen features a friend of mine from the professional food world. I first met her during a season working behind the scenes of a cooking show. It was only a couple of seasons, but we definitely connected over that experience, our love for food and fun extracurricular activities outside of the kitchen. One day, I’d love for her to make Amir and me her garlic, goat cheese and balsamic vinegar tart. I think it would be a perfect way to start a meal that finishes with the dessert she will share today. Enjoy this chocolatey treat from my friend Tara!
Hey Chrystal and Amir!
Thanks for having me! And yes, the trained chef picked the recipe with only 3 ingredients to share on your site. But! But, it’s damned good chocolate mousse. Chrystal and I met working together on food sets, and I think she’ll agree that the LAST thing you want to do after fussing over food all day is make something with eighty steps for no reason. And, really, this chocolate mousse is everything I want food to be: high quality, fatty, and simple. My feeling is, I work out a lot and a little bit of real fat isn’t going to kill me. Also, I literally subscribed to GQ magazine for a year in 2009 only because I enjoy their food writing so much. Those guys are on the same page as me on the whole quality not quantity thing. Anyway, I made this for my parents and grandparents, so I put the mousse in teacups to be cutesy and retro. Definitely make this mousse the day before a dinner party and feel impressive without very much effort.
Chocolate Mousse (Recipe from GQ magazine circa 2009) – Makes 4 generous or 6 reasonable servings
7-8 ounces 50-60% chocolate (from two 3.5 or 4 ounce bars), broken into chunks
6 eggs, separated into whites and yolks
1/2-1 teaspoon fine sea salt
1. Fill a saucepan with an inch of water water and bring to a simmer. Throw chocolate in a heat safe bowl (which fits snuggly over sauce pan without touching water), and melt chocolate, stirring occasionally. Remove bowl from sauce pan, and let cool 5 minutes. Stir in yolks.
2. Whip whites and salt until stiff peaks form with a stand mixer, hand mixer, or whisk–whichever you please.
3. Fold whites into chocolate in thirds, just until combined. Pour into desired serving dishes, cover, and refrigerate until firm, at least 3 hours. Optional: garnish with raspberries or crème chantilly (whipped heavy cream + powdered sugar + splash real vanilla extract).
Click HERE for the printable recipe.
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