My dear FFwD friends were the first to tease me about my tendency to garnish every dessert with raspberries (some even suggesting I place them with mathematical precision using tweezers). I knew I’d have to share a dessert avec des framboises and Dorie’s decadent Top Secret Chocolate Mousse came to mind. I was more than willing to make it again.
What I’ve Gained from FFwD
Besides expanding my cooking horizons more than I’d ever imagined (as a dessert aficionado, I never expected to have so many seafood recipes on my blog!), this FFwD experience introduced me to incredible foodies from across the globe. These friendships were cemented by visiting each other’s blogs week after week. My Dorista friends could predict when the picky hubby would revolt—though there were a few surprises. After 4+ years (no, make that 4 years, 7 months and 21 days), stories beyond the making of the dish of the week were shared. For this unexpected benefit, I’m most grateful. I know I’ll continue to visit my friends’ blogs; our bonds cannot be easily broken.
French Chocolate Mousse
Dorie revealed that nearly every chocolate mousse she was served at a Parisian dinner party seemed to be from the same unknown source. Turns out the “top secret” recipe was on the back of a bar of Nestlé Dessert Chocolate. So I joined the ranks of French hostesses and made this terrific mousse once again. Nick had been hounding me for strawberry shortcake for weeks and there were the makings for one last berry dessert in the fridge. When he saw the mousse, he reminded me that mousse trumps all–even strawberry shortcake. And one last quote from Bill, “No curry in it; it’s great.” along with “Do not quote me on the blog.” After nearly 30 years of wedded bliss, he knows I’m not exactly an obedient wife! This is one fabulous mousse, rich and dreamy. All those Parisian hostesses were on to something! Plus it looks fab with a dollop of sweetened whipped cream and a berry or two. Natch!
Serves: 4 servings
- 3½ ounces semisweet chocolate, chopped
- 3 large eggs (pasteurized preferred, I used Safest Choice brand), separated, room temperature
- Pinch of salt
- ½ teaspoon vanilla extract
- ¼ teaspoon coffee extract (if not using, up the vanilla to 1 teaspoon)
- 1½ teaspoons sugar
- Fresh raspberries, mint and sweetened whipped cream to garnish, optional
- Place chocolate in microwave safe bowl and microwave at 50%, stopping and stirring frequently till chocolate is almost melted. Let sit a minute, then stir till smooth. Add
- egg yolks, one at a time, to warm melted chocolate and whisk until smooth. Stir in extracts.
- Using a hand or stand mixer, beat egg whites and pinch of salt in another medium bowl until soft peaks form.
- Gradually add 1½ teaspoons sugar, beating constantly until whites are glossy and
- firm peaks form. Using a spatula, fold ¼ of beaten whites into chocolate mixture to lighten. Gently fold remaining whites into chocolate just until incorporated.
- Divide mousse among 4 bowls. Cover and chill about 4 hours. Garnish with a dollop of whipped cream, berries and mint to serve.
The recipe can be found in Dorie Greenspan’s magnificent cookbook, Around My French Table. If you’d like to see what the other “Doristas” shared on their last ever FFwD post, check out the LYL section for Le Fin/Grand Finale on the French Fridays website.
More Chocolate Mousse Recipes I’ve Made: