I you ever feel the need to grab my attention, the following words ought to do it:
I will turn my head so fast I’ll give myself whiplash. On second thought, use “chocolate mousse” when absolutely necessary, or I’m facing you. Neck braces in the summertime aren’t very chic.
In case you’re new to my blog – Welcome, I’m so happy you’re here. I love your top, cute color. Now that we’re acquainted, there’s something you ought to know about me:
I love chocolate with the burning intensity of a forbidden lover. So… this blog may get choc-a-licious at times. I hope it’s cool.
A couple of days ago Nutmeg Nanny posted a recipe for cheesecake stuffed strawberries; and though I have a creamy soft spot for cheesecake, my crew doesn’t care for it. Left alone with a pound of cheesecake stuffed strawberries may result in a disaster my hips won’t recover from. We can’t allow that. Not anymore…I’m gonna squeeze my ass into a size 6. Cheesecake won’t help.
I still wanted stuffed strawberries. I thought; why not stuff strawberries with chocolate mousse? Not being one to disperse such thoughts from my pretty lil’ brain, I embraced it with my usual manic grip.
I know what you’re thinkin…Hear me out…
Chocolate mousse is one of those desserts that sounds complicated and fancy-pants schmancy. While it is fancy pants schmancy, chocolate mousse isn’t at all complicated; not to mention oh, so melt-in-your mouth delightful.
Flow with me; we’re gonna stuff…
Strawberries, I mean. Don’t be scared. We’re a team. I will be with you every step of the way. I’m gonna make you look fancy-pants at your next get together. Your friends won’t stop talking about you. In a good way…
Here is chocolate mousse in 5 easy steps. Pay attention, this is important:
1. Take a cup of semi or bittersweet chocolate and half a stick of unsalted butter. Toss them in a bowl and place over a pot of simmering water until melted…
Sweet, right? Set your chocolate aside to cool.
2. Combine sugar, egg yolks, extract, kirsch, (or choice of liqueur) in a bowl of an electric mixer. Place it over a pot of simmering water and with a hand whisk, beat until warmed and thickened, about 4-5 minutes. Once thickened, remove from heat and whip until cold and very thick.
Peep these photos:
3. Whip one cup of heavy cream until it forms stiff peaks. We want our mousse very stable, so stiff peaks, ya’ll…
Are you with me so far? You should have 3 bowls:
- Bowl of melted chocolate
- Bowl of cold beaten egg yolk mixture
- Bowl of heavy cream beaten to stiff peaks
It’s about to get real… I hope you’re wearing your excitement pants.
4. Pour the melted chocolate into the yolks and fold thoroughly.
4. Fold, fold, fold those egg yolks into the chocolate…
5.Add whipped heavy cream to the chocolate yolk mixture and fold until no white streaks remain.
You’ve just made chocolate mousse – Holy crappies! You’re a fancy-pants rock star who wears fancy pants. You ought to be proud.
Now place your chocolate mousse in the freezer, bowl and all to chiiiiiiiill.
While your mousse is chilling, core the bottoms of 2 lbs. of strawberries.
Use a melon baller, or a paring knife for coring. I used a paring knife. Just make sure you remove all the strawberry guts without damaging the exterior.
Remove the mousse from the freezer; fill chocolate mousse into a pastry bag fitted with a star tip. Pipe each cored strawberry with mousse.
Admire your handy work. Eat a stuffed strawberry. Relish in the combination of flavors, enjoying the slight bitterness of chocolate… Let out an involuntary groan of pleasure.
- 1 cup semi or bittersweet chocolate, chopped
- 2 ounces (half a stick) of butter
- 3 large egg yolks
- 3 tablespoons sugar
- 2 tablespoons of kirsch or liqueur of choice
- ½ teaspoon vanilla extract
- 1 cup (8oz) heavy cream
- 2 lbs. of strawberries, cored from the bottom leaving the stems
- Place chocolate and butter in a medium bowl. Set the bowl over a pan of simmering water stirring occasionally until melted. Once melted, remove from heat and set aside to cool.
- Combine the yolks, sugar, liqueur of choice and vanilla extract in the bowl of an electric mixer, or a medium sized bowl. Place the bowl over a pot of simmering water and whisk until very warm and thickened. Once thickened, remove from heat, place in electric mixer and whip until cold and very thick. If you don’t have an electric mixer, just bust out a whip and give it some arm action. Set aside.
- In a bowl of an electric mixer or using a hand mixer or hand whip, beat 1 cup of heavy cream until it holds stiff peaks. Set aside.
- Working quickly, add the melted chocolate to the thickened yolk mixture and fold thoroughly. Add the heavy cream to the yolk/chocolate mixture and fold quickly, but gently until no white streaks remain. Place in the freezer to chill for 15-20 minutes.
- Fill a pastry bag fitted with a star tip with chocolate mousse. Pipe chocolate mousse into each cored strawberry. Eat one... You know you're gonna!