My family has a love-hate relationship with mousse. They love to partake of the sweet, airy chocolate dessert but hate whenever I whip it all together. I personally find the soft hum of the kitchen-aid mixer soothing, but apparently I am alone in my principles. The mixer stays on constantly for 30 minutes while preparing the mousse. In the meantime, I dodge dirty looks and the ungodly high volume that the television is set on to punish me. I am eventually forgiven for my madness once they each receive their little offerings of cloudlike loveliness. Sorry for all the ruckus, but it’s all out of love! Happy Valentines Day to all of you! With love from my kitchen-aid mixer to yours!
Recipe: Makes About 4 Cups
11.5 ounces of milk chocolate
2 cups of heavy whipping cream
1 tsp. vanilla
4 Tbs. of sugar
4 eggs, room temperature
¼ cup strong coffee
Whip heavy whipping cream, vanilla, 2 Tbs. sugar until stiff peaks form when the whisk is flipped upside down. Transfer the cream to a separate bowl and keep in fridge.
In a mixer, whisk the eggs and remaining sugar on a medium speed until light yellow and fluffy, about 5 minutes.
In a heat-proof container, melt the chocolate in the microwave or in a double broiler. Add coffee to the melted chocolate. Stir together quickly.
Pour the chocolate mixture into a large bowl, gently stir in the egg mixture until incorporated. Fold in the whipping cream. Be very gentle! Transfer the mousse to a container and let set up in the fridge for at least 4 hours.