Monday, September 3, 2012

Airy Bittersweet Chocolate Mousse

 Family recipes are the greatest. Especially the old ones: although they are sometimes hard to understand or make with the ingredients you can find at your grocery store (I'm thinking grandma's handwritten recipes saying "bake in hot oven until ready"- true story), they have stood the test of time. Perfected over the years by generations, I love getting my hands on a new one and finding out why so many people in my family make this specific recipe so often.
My mom and I just came home from Brazil this morning, and I am oh-so-sad to be away from so much family again. This mousse was part of one of our last few sweet nights having dinner with friends. It is an old family recipe, perfected by a great-aunt, and made (this time) by me and my cousin. It doesn't take too long to put together, and though it uses lots of eggs, the ingredients are all probably ones you have on hand. We probably made it in half an hour, and then let it sit in the fridge for about nine - although around four hours is probably enough. It is so airy, with lots of bubbles; it makes you feel like you are eating a light dessert, even though it is actually filled with butter and chocolate. Its classic deep chocolate flavor makes it the perfect dessert for a dinner with friends and family. 
Airy Bittersweet Chocolate Mousse

250 grams bittersweet chocolate
250 grams butter
9 egg yolks
1/2 cup granulated sugar
2 teaspoons vanilla
6 egg whites

Chop the bittersweet chocolate and cut the butter into several pieces. Place in a microwave-safe bowl and microwave in one-minute intervals until melted, or melt in a heat-proof bowl placed over a saucepan of simmering water.
Beat the egg yolks and sugar in an electric mixer until the mixture becomes a very pale cream. Stir in the hot chocolate mixture and the vanilla.
In a separate bowl, beat the egg whites until they hold stiff peaks. Fold into the egg yolk and chocolate mixture. 
Pour it all into a big bowl or serving dish and refrigerate until serving, at least 4 hours.

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