sharing recipes from one generation to the next
Chocolate mousse had it’s moment of glory in the 1970s. My preference was always for a small pot of dark dense intense mousse made with bittersweet chocolate, more closely related to a chocolate truffle than mousse.
Reading the Margaret Fulton Cookbook from 1968 for the Cookbook Guru I came across this recipe for chocolate mousse without cream, with a shot of espresso added for a bitter twist. It was a call for me to revisit chocolate mousse.
Most of this book has dated badly, but it is a snapshot in time, a valuable reflection of the Anglo Aussie food of my childhood. Thankfully we’ve moved on, embraced the cultural influences of our neighbours and friends, married their flavours and techniques to those we grew up with and created a free ranging Aussie cuisine unfettered by tradition.
There are some recipes of note in this book though, a smattering of recipes that translate across the 50 years since it’s publication. You only need to look at the baking others have been posting on the Cookbook Guru to see the foundation of many of today’s ideas.
I’ve tweaked this recipe a little in deference to my coffee habit and adjusted the method a tad for increased stability, but as it stands it’s a truly fabulous made in 10 minute dessert recipe.
It’s walnut season so I topped the mousse with crushed candied walnuts for crunch!
125g dark chocolate, chopped ( I used Lindt 58% bittersweet couverture)
30 mls strong espresso
4 eggs, separated
1 tablespoon castor sugar
Chop the chocolate and put it into a basin with the coffee.
Put the bowl over a pot of simmering water, melt the chocolate.
Stir until smooth.
Remove the chocolate from the heat and stir in to egg yolks one at a time.
Beat the egg whites into soft peaks, then sprinkle over the castor sugar and continue whisking until the sugar is incorporated. This will stabilise the egg white.
Lightly and thoroughly fold the 1/3 of the egg white into the chocolate.
Fold in the remaining egg white.
Spoon the mousse into individual serving glasses.
Chill for 4 hours or overnight.