Craving Amélie’s chocolate mousse? Here’s the recipe, so you can make it yourself.
%20(1).jpg "At Amélie’s, you can order the chocolate mousse in a large cup or as a mini mousse cup.")
Are you struggling after weeks at home, looking for a pick-me-up to carry away your coronavirus worries for a moment? We have just the the thing — and it’s chocolate.
Mary Jayne Wilson, the executive chef and director of operations at Amélie’s French Bakery & Café, believes you’ll find that this chocolate mousse served at the French cafe will help.
“Chocolate mousse is one of the French classics you just have to get perfect. I don’t believe that everything has to be perfect — because life is definitely messy — but chocolate mousse ... is one of those rare perfect things when done right,” she said.
“Our chocolate mousse is very simple: high quality chocolate, sugar, eggs and cream,” Wilson said. “It’s the technique and love you put into it, you will get back. I am also a firm believer in chocolate being a cure-all. One spoon full into this mousse, and your troubles will — hopefully — melt away.”
The pastry menu at Amélie’s — which is still open for curbside pickup and delivery in Charlotte and Rock Hill, SC, during COVID-19 social distancing measures — reminds us this dessert is gluten free.
Wilson said the silky mousse can be enjoyed by itself, or with a garnish of whipped cream and fresh berries.
Ingredients
6 ounces bittersweet chocolate, grated or finely chopped
4 eggs, room temperature and separated
1/4 cup granulated sugar, plus 2 tbs.
1/2 cup heavy cream
Method of preparation
Melt the chocolate in a double boiler, in a metal heat-proof bowl placed over a saucepan of boiling water. Stir as chocolate is melting. Remove from heat when melted to cool slightly — do not overheat the chocolate.
In the bowl of a stand mixer or hand mixer, whip cream until it forms soft peaks and is still pourable. Set aside.
In a separate mixer bowl or hand mixer, beat egg whites on high until they’re frothy and light. Continue to beat egg whites, slowly adding the granulated sugar a few tablespoons at a time. Beat eggs until they reach soft peaks, but do not overmix or they can become dry or grainy.
In a separate bowl, whip egg yolks with 2 tbs. of sugar until pale in color and they begin to hold a soft peak. Fold the egg yolks into the melted chocolate. Gently stir in a third of the egg white mixture into the chocolate.
Combine the chocolate mixture into the bowl with the egg white mixture and gently mix together completely. Mix in whipped cream last and fold gently until fully incorporated. Pour finished mousse into a bowl, glass container or individual ramekins, then cover and fully chill before serving.
To serve, using an ice cream scoop is a good way to divide into bowls to enjoy.