Classic Chocolate Mousse in Mini Cocottes

9 Mar

I’ve been a lazy, slothful blogger again despite already having this post ready to go since Valentine’s Day. I’m not a big mousse fan, but these little, easy beauties provided me with an excuse to pull out my utterly useless, yet adorable Le Creuset mini cocottes. It’s amazing what little you can do with them, so any opportunity is cause for celebration. This can be made ahead a few days in advance and then dressed up just before serving. I served mine with a dollop od whipped cream with a sprinkling of cocoa powder and fresh strawberries.

Classic Chocolate Mousse

6 Servings

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  • 3/4 cup chilled heavy cream, divided
  • 4 large egg yolks
  • 1/4 cup espresso, room temperature
  • 1/8 tsp. kosher salt
  • 3 Tbsp. sugar, divided
  • 6 oz. semisweet chocolate (61-72% cacao), chopped
  • 2 large egg whites

Beat 1/2 cup cream in a medium bowl until stiff peaks form; cover and chill.

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This recipe calls for yet another excuse to pull out rarely used equipment such as the espresso machine.

Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160 degrees, about 1 minute.
Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.

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Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until firm peaks form.
Fold egg whites into chocolate in 2 additions; folded whipped cream into mixture just to blend.

Divide mousse among ramekins or mini cocottes. Chill until firm, at least 2 hours. Do Ahead: Mousse can be made a few days ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.

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The serving size of these is more like two servings, not one as it would be in a ramekin.

Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.

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7 Responses to “Classic Chocolate Mousse in Mini Cocottes”

  1. NTP March 9, 2013 at 3:26 pm #

    Bet you didn’t even eat one! Where did you find the recipe? Don’t be jealous, I am making stuffed cabbage rolls tonight. Yum!

    • NTP March 13, 2013 at 11:14 am #

      You are being a lazy blogger, and now you owe Jenn at least 2 comments. You were the one who set the rules:) Just sayin’

  2. Julia Fairchild March 9, 2013 at 7:35 pm #

    Mini Cocottes are probably the most adorable things ever, though you are right, pretty useless. This sounds great!

  3. Liz March 9, 2013 at 11:34 pm #

    So sweet :-) crazy delicious too, I’d bet!

  4. denise and sandy March 13, 2013 at 8:28 pm #

    there is nothing better than chocolate mousse-well maybe meyer lemon mousse

  5. dedy oktavianus pardede May 5, 2013 at 11:57 am #

    i love this..
    i hope i can have your fancy kitchen tools later on…

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