When Momma suggested over the phone yesterday that I post on her blog to tell the world my recipe for chocolate mousse, I'm sure she secretly hoped I'd do it before the sun rose.
Don't think so.
I have a lot in common with my mother, but the one thing that we do not share is our bed time. While she struggles to stay awake so she can watch Charlie Rose interview the next greatest intellectual, I am struggling with my decision to settle down with a book or head downtown to meet a friend.
But seeing as I am here to discuss food, not sleeping habits, let's get to it.
This is a variation on a Nigella Lawson recipe. She is one of my culinary idols.
SHANNON'S CHOCOLATE MOUSSE FOR THE LITERARY TYPE (...or chocolate lovers. Usually it's the same thing)
You will need:
11 oz of the bittersweet chocolate (the best you can find)
2 oz of milk chocolate (the best you can find)
3/4 cup of unsalted butter
8 large eggs, separated
scant 1/2 cup light brown sugar
1/3 cup sugar
1 tbs vanilla extract
pinch of salt
Melt chocolate and butter in a microwave or double broiler, and let cool. In another bowl, beat the egg yolks and sugars until very thick and pale (like mayonnaise). Stir in the vanilla and salt, and then the cooled chocolate mixture. Whisk the egg whites in a large bowl until soft peaks form, then fold into the chocolate a few dollops at a time. Cover bowl with foil, and chill in the fridge. When ready to eat, dish out the mousse and serve with a big fat spoonful of crème fraîche. Top with raspberries.