“I know you forgot about me but it’s okay I won’t tell anyone.”
She thought I was a creepo stalker.
I’m not a stalker! I’m your med student! Remember me? We’ve been together for over a week now! We laugh and I’m eager to learn? Hello?
We had a good laugh. I really do love my residents and they’ve never done anything mean to me whatsoever to make me think they intentionally left me behind. All was quickly forgiven and forgotten.
The same thing happened with me and chocolate mousse except it was I who forgot, not the mousse.
Chocolate mousse was one of the first things I tried out as a young baker. Sometime around 13 or 14 I started trying out things other than boxed cakes and mousse and apple pie were at the top of my list. I often made mousse throughout high school because it was light and comforted me through the stresses of teenage angst (I grew up in the era of Dawson’s Creek) while making me feel as if I wasn’t eating a bajillion calories that would contribute to any amount of embarrassing weight gain. I was, after all, trying to obtain the affection of some popular guy who didn’t even know my name. Must. Be. Skinny. So. Guy. Notices. You. [Mind you, I graduated with 700 other kids so this was quite the task I was setting myself to. By the way, the guy never noticed me. Surprise surprise!] But, yes, mousse became one of my favorite things to make.
For some reason, I haven’t attempted a mousse since those high school days and when I thought of it the other day, knew I had to make it. I don’t know what recipe I made in high school but the one I found from David Lebovitz definitely did the trick. Oh and bonus? Boy loved it too. And we don’t really care if the other gets fat. [Boy, if you’re reading this, please don’t get fat. That can lead to diabetes, cancer, and heart problems. I know you know this and that you’re more conscious of healthy eating than I am but just thought I’d remind you. Kisses!]
Makes 6-8 servings depending on the size. I opted for 6.
4 large eggs, separated
pinch of salt
2/3 c, plus 1 tbsp sugar
1/2 tsp vanilla extract
6 oz bittersweet or semisweet chocolate, chopped
6 oz unsalted butter, cut into small pieces
1/4 c dark-brewed coffee
2 tbsp dark rum
1 tbsp water
Beat the egg whites with the salt until soft peaks. Whip in the tbsp of sugar and beat until thick and shiny, but not completely stiff. Add vanilla.
In a medium bowl, place the chocolate, butter, and coffee. Heat the bowl over a pot of simmering water (about 1/3 full), stirring, until smooth. Remove from heat.
Fill a large bowl with ice water and set aside. In another large bowl [bowl #4!], set over the pot of simmering water, whisk [or use a hand mixer] the egg yolks with 2/3 cup of sugar, the rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. Remove from heat and place the bowl of yolks in the bowl of ice water. Beat until cool and thick.
Fold the chocolate mixture into the egg yolks. Fold one-third of the egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporate. Don’t over-fold or the mousse will collapse! Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.