My first mousse. Ever. Where has this stuff been all my life?

I decided not to participate in HHDD (aka “Hay Hay it’s Donna Day”) hosted by Helen of Tartelette when I read the theme. Mousse? Sounds difficult. But as you can probably guess, something changed my mind.

The motivation to make the dessert came from the newlywed cooking forum that I frequent to get me through the occasional boring work day – good food discussion and a big source of inspiration. It just all happened so fast today… someone mentioned a chocolate and raspberry (my favorite pairing) dessert and kicked my sweet tooth into overdrive (there really is nothing worse than craving dessert before 10am). The next thing I know, there’s a pilsner glass sitting on my kitchen counter.

Don’t let the picture fool you. Other than the fact that it was made in Houston, there is nothing “Texas” about the mousse – I ate all the raspberries and needed something festive for the garnish

I can now say that I’ve made mousse. I was surprised at how easy it was to make – beating the egg whites in a cereal bowl using a method most definitely not sanctioned by the people who made my pink Kitchenaid stand mixer was the most difficult part (those two little egg whites would just get lost in that big mixer bowl). I won’t tell if you won’t!

Chocolate & Chambord Mousse
6 oz dark chocolate*
3 Tbsp Chambord (or other raspberry-flavored liqueur)
14 oz heavy cream
3 egg whites
2 Tbsp sugar
Sweetened whipped cream, for garnish
Cocoa powder, for dusting
Texas flag, for garnish (optional)

Beat the cream until it forms soft peaks and set aside. Place chocolate and Chambord in a double boiler over a low simmer. Stir chocolate until just melted and remove from heat. (If the chocolate mixture isn’t smooth, you can stir in a few drops of heavy cream to smooth it out.)

With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.

Fold the egg whites into the chocolate all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in dessert bowls (or your husband’s pilsner glasses) topped with more whipped cream, a dusting of cocoa powder, and fresh fruit, if desired.

*I thought I had dark chocolate but I was wrong, so I made the mousse with what I had – semi-sweet chocolate. Dark chocolate is definitely my chocolate of choice and I’ll use it when I make the dish again. This weekend.

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