Baked Chocolate Mousse

March 21, 2015

Passover is coming in just two weeks. Which means that it is time to start talking about Passover desserts. Okay it might be past time, but I have been procrastinating a bit this year in getting ready for Passover. Over the years I have made lots and lots of Passover desserts. Every year I try to make new things, pushing the envelope of Passover desserts just a little bit further. But I realized that means I have been withholding a bit here on the blog. Because the truth is that some of my favorite desserts are some of the simplest. Things that never needed flour in the first place, so they don’t require any adaptations to make them for Passover. Things that are easy to make ahead so that cooking for the holiday can be a little calmer and less rushed. Things like this chocolate mousse.

Now there are so many recipes for chocolate mousse out there, and unless you make them with bad chocolate, they are all pretty good. But for the best chocolate recipes I always turn to Alice Medrich, the queen of chocolate, because she knows how to elevate chocolate desserts from good to divine. And this mousse is no exception. This mousse is a bit different because instead of being made ahead and served chilled it is baked and served warm. The baking brings out the flavors of the chocolate and eliminates the worry about raw eggs. The texture of this mousse, when served warm, is like a cross between a souffle and the center of a molten chocolate cake. It is rich and creamy and utterly delicious. Even better, it is super easy to make (no egg separating) and can be prepared ahead and simply baked right before serving. It can also be baked in advance and served cold, which makes this an all around super versatile dessert.

There is something indulgent and elegant about eating a whole individual dessert, so I like to make these in small 4 ounce ramekins and serve individual portions. The smaller size is the perfect dessert after a heavy meal (like a seder) but if you are serving a lighter meal you could use larger ones instead.

The simplicity of this dessert is what makes it great, so the quality of the dessert is entirely based on the quality of the chocolate. Only use a chocolate you would enjoy eating. If the chocolate doesn’t taste great on its own the finished mouse won’t taste good either. Use good chocolate and you will have an easy dessert that is totally swoon worthy.

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Ingredients & Quantities

  • 6 ounces semisweet or bittersweet chocolate, finely chopped
  • 1/4 cup (2 oz) coffee or water
  • 1 1/2 tablespoons (.75 oz) brandy (optional)
  • 3 large eggs
  • 3 tablespoons (1.25 oz) sugar
  • Fresh raspberries for serving
  • Special equipment: 8 (4 ounce) ramekins

Preparation Instructions

Preheat the oven to 325 and boil a teapot full of water. (If making the mouses ahead of time skip this)

Place chocolate and coffee or water in a heatproof bowl placed over a pot of barely simmering water. Stir frequently until the chocolate has almost completely melted, then remove the bowl and continue to stir until the mixture is completely smooth. (This can also be done in the microwave on 50% power) If using the brandy, stir it in once the chocolate is melted.

In the bowl of an electric mixer, whisk together the eggs and sugar till well blended, then beat the eggs at high speed for 3-4 minutes or until the eggs have a texture like softly whipped cream and are light and very fluffy.

Fold 1/4 of the eggs into the chocolate, then fold in half of the remaining eggs. Fold until almost blended. Fold in the remaining eggs. Divide the mousse among ramekins, then place ramekins in a high-sided baking tray. (If making the mouses in advance cover them well and refrigerate for up to 24 hours. Bake them directly from the refrigerator.)

Fill the baking tray till water comes halfway up the sides of the ramekins, then bake until the center of the mousses is 155, about 14-16 minutes (the tops will feel just barely set). Remove the mousses from the oven and allow ramekins to cool for at least 10 minutes. Serve warm or let cool completely. Top with raspberries for serving.

*Recipe adapted from Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich

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