June 2019 Recipe of the Month:
I am SO EXCITED to share this recipe with you. It’s my all-time favorite chocolate recipe — and by far the best mousse I’ve ever had. It’s light, it’s fluffy, and the crust — THE CRUST! — the crust is perfection.
You can make this recipe in a springform pan, spread it amongst little ramekins (like we did at our wedding!), put it in wine glasses for a fancy twist, or slap it in individual bowls for watching Netflix. Decorate it with fruit, cookies, chocolate curls, peppermint patties…basically anything you want.
3 cups chocolate wafer crumbs (my mom always used these wafers when I was a kid, so they’re my favorite)
½ cup (1 stick) butter, melted
1 pound semisweet chocolate
4 egg yolks
2 cups whipping cream (regular whipping cream, NOT heavy whipping cream)
6 tablespoons powdered sugar
4 egg whites, room temperature
Combine crust ingredients. Eat way too many wafers in the process.
Press the crust evenly in the bottom (and partially up the sides, if using a springform) of whatever container you decide to use: a 10-inch springform pan, ramekins, wine glasses, bowls, etc.
Refrigerate for at least 30 minutes.
Soften the chocolate in a top-broiler over simmering water (or just microwave it, I won’t tell).
Cool to 95 degrees F.
Add the whole eggs and mix, then blend in the 4 additional yolks.
With an electric mixer, whip the cream and powdered sugar until soft peaks form. Have a lick.
Beat the egg whites until stiff, but not dry.
Stir a little cream and egg whites into the chocolate mixture to lighten it up a tad, then fold in the rest.
Pour into the prepared crust and chill overnight (or at least 6 hours).
Decorate as you will.
Stick a candle in the top and make a wish!