By Samantha Schwalm
Valentine’s Day is around the corner, and maybe instead of going out, you are staying in for a cozy romantic dinner. You could give your valentine a cake for dessert. Or you could make a dark chocolate mousse. I know it can seem daunting. If you follow these simple steps, it will be something that you want to make often!
- 8 ounces intense dark chocolate, chopped, such as Ghirardelli
- 4 ounces milk or semi-sweet chocolate, chopped, such as Ghirardelli
- ½ teaspoon pure vanilla extract
- 2 extra-large organic egg yolks at room temperature
- 4 extra-large organic egg whites at room temperature (see note)
- Kosher salt
- ½ cup cold heavy cream
- ¹⁄³ cup sugar
- Sweetened Whipped Cream for serving (recipe follows)
Place the bittersweet chocolate and milk chocolate in a large heatproof bowl set over a pan of simmering water (or a double broiler). Heat until the chocolates melt, stirring occasionally. Pour the chocolate into a large mixing bowl. Whisk vanilla and set aside to cool for 15 minutes.
In an electric mixer, whisk the egg yolks, one at a time, until combined. I like them to be almost ribbon like and a bright yellow.
Meanwhile, in another bowl of an electric mixer fitted with a clean whisk attachment (you can also use a hand mixer), beat the egg whites and a pinch of salt until they form soft peaks (the peaks should stand on their own).
With a spatula, fold half of the egg whites into the warm chocolate mixture, then fold in the remaining egg whites using a rubber spatula.
Without cleaning the bowl or whisk, beat the cream and sugar together on high speed until they form soft peaks. Gently fold into the chocolate mixture until there are no white streaks.
Pour the mixture into a 6-inch-round × 3-inch-high soufflé dish or four or five (10-ounce) glass bowls and chill for at least 2 hours or overnight. Spoon or pipe the Sweetened Whipped Cream on top and serve cold.
***Note: I think it is best if chilled overnight. I also think martini glasses look the best***
Sweetened Whipped Cream (Serves 4 – 5)
- ¾ cup cold heavy cream
- 1½ tablespoons sugar
- ¾ teaspoon pure vanilla extract
Place a standing mixing bowl into a freezer for an hour. Remove and pour in heavy cream, and start whisking with whisk attachment. Once the cream starts coming together, slowly pour in the sugar and vanilla. I also like to add a tablespoon of Southern comfort liquor.
