Chocolate Mousse With a Secret

My sister and I have been making this chocolate mousse recipe for years. Whenever my sister has an invitation to a potluck or progressive dinner, this is the recipe her friends want her to make.

The recipe comes from the 1963 edition of McCalls Cookbook. It is so easy and so delicious. My husband thinks it is the best mousse ever...and this is a man who lived in Europe for nearly 15 years and has sampled many, many chocolate mousses. It is has a lovely light texture but is richly chocolaty.

I have made one change to the original recipe. Over the years chickens have been programmed to produce eggs the size of hand grenades and it seems as if amount of the egg white in the egg was dramatically larger. I found that in using the called for number of egg whites, I was getting a mousse that was simply too light in texture. I began buying large eggs only (and looking through the cartons to find the ones with the smallest eggs). I continue to use the original number of egg yolks, but reducing the amount of whites if it seems as if there is just way to much volume after beating them. Usually I eliminate one large spoonful or a bit more.

Serve the mousse in a large bowl and let guests serve themselves or serve individual champagne or sorbet glasses. Top with whipped cream and even a raspberry or two.

Oh...the secret? The addition of coffee which intensifies the chocolate taste!


Chocolate Mousse With A Secret

6 oz chocolate chips (I use Nestles)
2 tsp instant coffee
½ cup sugar divided in half
½ tsp vanilla extract
3 egg yolks
3 egg whites

Melt chocolate, coffee (dissolved in 2 tbsp. water) and ¼ cup sugar.

Stir constantly over low heat until chocolate has melted and sugar dissolved.

Beat until smooth. Cool slightly and add vanilla

Beat in egg yolks one at a time beating well after each addition

Beat egg whites until soft peaks form. A small pinch of cream of tartar will help the eggs form peaks as will have the eggs at room temperature.

Add remaining 1/4 cup sugar one tablespoon at a time.

Beat well after each addition.

Beat egg whites until stiff peaks form. (At this point you might eliminate a spoonful of the beaten whites)

Scoop a small amount of the egg whites into the chocolate mixture. Stir. This lightens the chocolate mixture and makes the next step easier.

Scoop egg whites into chocolate mixture and gently fold until combined. Do not stir nor beat.

Pour/scoop into serving dish or dishes. Serves 6.

Chill.

Serve with whipped cream if desired.

Can be made a day ahead. Cover tightly with plastic wrap. This recipe can be doubled without problem.