Serves: 4 cups
Alice Medrich’s recipe for Albert’s Mousse, a chocolate mousse she devised for her brother who couldn’t eat dairy,
A chocolate mousse that is smooth and rich, yet incredibly light and airy, with the delight of trapped bubbles bursting against the roof of your mouth with each spoonful.
- 60g bittersweet or semisweet chocolate (50% – 62%), finely chopped
- 170g water, or coffee, or non dairy milk, or 1/2 cup heavy non dairy cream
- 1 1/2 tablespoons brandy, rum or liquor of choice
- 3 large eggs, at room temperature
- 3 tablespoons water
- 3 tablespoons sugar
- Place the chocolate and the water (or liquid of your choice) in a medium heatproof bowl in a wide skillet of barely simmering water. Stir frequently until chocolate is nearly melted. Remove the bowl and stir until completely melted and smooth. Stir in the liquor, if using, and set aside.
- In a medium heatproof bowl, whisk the eggs with the 3 tablespoons of water and the sugar until well blended. Set the bowl in a skillet of not-even-simmering water and, stirring constantly to prevent the eggs from scrambling, cook until they register 71′C on an instant-read thermometer. Remove the bowl and beat with an electric mixer at high speed for 3 to 4 minutes, until the eggs have a texture like softly whipped cream. Fold about one-quarter of the eggs into the chocolate. Scrape the chocolate mixture onto the remaining beaten eggs and fold just until evenly incorporated.
- Divide the mousse into ramekins. Chill for at least 1 hour, or until set, before serving.