The Hirshon Chocolate Mousse – Mousse au Chocolat

Chocolate Mousse Image Used Under Creative Commons License From Pinterest.com

Citizens, what else needs to be added beyond the smooth syllables of its name, which define the very existential apotheosis of chocolate itself to this Dictator?!

The seminal recipe from Maestro David Lebovitz is the foundation I’ve used to create my special mousse, to which I add a faint background note of nuts or orange, as you see fit. My additional and eccentric use of the bitter notes of matcha (Japanese green tea powder) plays perfectly against the chocolate I have selected as best matched to this recipe.

Enjoy this updated classic, my chocoholic Citizens! 🙂

Battle on – The Generalissimo

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200 grams best-quality dark chocolate, finely chopped – TFD prefers [easyazon_link identifier=”B0049Z7Q22″ locale=”US” tag=”t0c5f-20″]E Guittard 63% Extra Dark Chocolate Chips[/easyazon_link]
2 ½ tablespoons water
½ tablespoon Frangelico (TFD favorite) for a whisper of nutty flavor, Grand Marnier for a hint of orange or just water for an unadulterated chocolate experience
4 large eggs, separated, at room temperature
pinch of salt

Matcha green tea powder for garnish

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Combine the chocolate and water/booze (if using) in a heatproof bowl set over a pot of simmering water (don’t let the bowl touch the water).

Heat until the chocolate is almost completely melted, stirring occasionally.

Remove the bowl from the heat and stir until the mixture is smooth.

Set aside to cool a little, then whisk in the egg yolks.

In a separate bowl whisk the egg whites with a pinch of salt to stiff peaks.

Stir in ⅓ of egg whites into the chocolate mixture, then gently fold in the remaining.

Divide between serving dishes and chill at least 3-4 hours. Add a VERY light dusting of matcha over each portion and serve immediately.

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