Month: January 2011

Chocolate Mousse

One of my father’s favorite dishes is chocolate mousse.  When it’s on a menu in a restaurant, he almost always has to order it.  For a dish that seems so simple–it can be quite complicated to make.  Working with egg whites, the whipped mass that makes mousse what it should be: light, airy, creamy, can be quite difficult if you’re not used to it.  When I first attempted to make chocolate mousse, I have to admit, the original recipe I was following failed.  I really don’t know where my error was… perhaps because I thought I could skip the espresso part.  Maybe my whites weren’t properly whipped.  Nevertheless, I wanted to be sure that my second attempt was fool-proof.  So I looked to a pro: Alton Brown.  Instead of relying on egg whites, the recipe cheats by including gelatin.  Genius!  This time around, I followed every step exactly as he explained and included every ingredient (I used really strong coffee.)  The flavor was wonderful–and my father devoured every bite. Chocolate Mousse Recipe courtesy of FoodNetwork.com, …