This dessert totally sounds fancy (aka, French) and maybe a little intimidating….until you make it yourself. I’ve used this recipe three times already and I absolutely love it. Nothing could be simpler, and the results are delicious! You most likely have all the ingredients at home already — just make sure you’re using good quality chocolate because that’s what really makes the difference here.
Also, sorry for the terrible picture quality. They do not do this dessert justice. My lens spazzed out a little and wouldn’t focus, not even on manual. Ahh!
This recipe is from Cooking Up A Storm by Sam Stern. Awesome cookbook, by the way, with super easy/healthy recipes.
- 4 large eggs
- 6 oz. good quality chocolate
- 2 tablespoons strong black coffee (you can dissolve a teaspoon instant coffee powder in half a mug of hot water)
- 1 tablespoon butter, softened
- 2 teaspoons orange juice
- pinch of salt
I thought this picture would help show the texture. It doesn’t really, because my camera is DUMB. You’re gonna have to trust me on this one.
- Separate the egg yolks: yolks in one large bowl, whites in another.
- Fill a saucepan, or the bottom pan of a double-boiler, one-third full of water. Bring to a very gentle simmer. Break the chocolate into the top pan of the double-boiler or a heatproof bowl big enough to fit into the saucepan without touching the water.
- Add the coffee and let the chocolate melt into the coffee slowly — too fast and hot and it will spoil. Stir twice with a wooden spoon to combine.
- Remove from heat. Working quickly, stir in the egg yolks.
- Add the butter and orange juice. Beat fast and furious until glossy.
- Using an electric mixer, whisk the egg whites with a pinch of salt until white and stiff but not dry.
- With a big metal spoon, fold the whites into the chocolate in figure-eight movements. Don’t overwork it; you want to keep the air in. The odd spot of white doesn’t matter.
- Spoon the mouse into dishes or cups. Chill for a couple of hours or longer.
Make this stuff now. Seriously. Go.