Chocolate mousse is a winter favorite and seems to have been around forever, but it’s actually a recent addition to the after-dinner lineup—chocolate was introduced into French cuisine in 1615, yet it took another two centuries to perfect the concept of a stiff but fluffy mousse.
For home cooks who believe the reward is worth the effort, Pistache French Bistro (561-833-5090) in West Palm Beach provides the following DIY guide to mousse au chocolat. If your arms get tired, take the path of least resistance and enjoy your chocolate mousse at Pistache.
- 4 eggs
- 1/2 cup sugar, divided into two parts
- 1/4 cup water
- 1/2 stick unsalted butter
- 8 oz. semisweet or bitter sweet chocolate
In a large metal bowl, whisk together the yolks of the eggs, 1/4 cup of sugar, water and unsalted butter; place the bowl over a saucepan of simmering water, whisk until the mixture reaches 160 degrees and blend in chocolate. Turn off heat and leave the bowl over water.
In another bowl, beat the whites of the eggs until soft peaks form, gradually adding the other 1/4 cup of sugar. Fold the egg whites into the chocolate mixture, spoon into six dessert glasses and chill until the mousse is set.