chocolate friands

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These are hard to describe. They resemble brownies, but are so far on the fudgy end of the brownie spectrum that they’re almost candy. They’re served in candy cups if you can find them, but the alternative option is mini muffin cups, which makes the friands resemble cake. These don’t fall neatly into any category.

friands 1

They’re made similarly to brownies too, with a few interesting variations. One is that, instead of melting the butter and chocolate in a bowl set over a pot of simmering water like most brownie recipes, hot melted butter was poured over chopped chocolate, and the residual heat of the butter melted the chocolate. It provides the same effect as a double boiler, but it’s simpler.

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The other difference I noted is that the eggs are stirred in last. Usually flour is the last thing added to batters and doughs, because the more flour is worked (stirred or kneaded), the chewier and less tender the resultant baked good becomes. Plus, eggs are mostly water and they don’t easily mix into the fatty mixture of butter and chocolate, so seeing that worrisome “do not overmix” warning right after the eggs are added at the end was extra stressful.

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And lastly, and I believe most importantly, there is no leavener – no baking powder or soda, no whipped eggs. This is what makes the confections so rich that they’re almost more candy than brownie. And that is what makes them so hard to figure out.

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Apparently they’re hard to pronounce too, as I had multiple coworkers come by my office to thank me for the ‘chocolate friends’ that I brought in to share. It’s an appropriate name for a treat I chose to make for Josie’s virtual baby shower. Josie is in the no-dessert-is-too-rich club, like me, so I definitely consider her a chocolate friend. Congratulations Josie! I wish you and your family the best.

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One year ago: Banana Peanut Butter Muffins
Two years ago: Vegetable Curry
Three years ago: Country Egg Scramble

Printer Friendly Recipe
Chocolate Friands (from Tartine)

Batter:
6 ounces bittersweet chocolate, coarsely chopped
16 tablespoons (1 cup) unsalted butter
1½ cups + 1 tablespoon (11 ounces) sugar
¾ cups (3.75 ounces) all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt
4 large eggs

Ganache:
4 ounces bittersweet chocolate, finely chopped
⅔ cup heavy cream

1. Preheat the oven to 350 degrees. Line up 48 1½-by-½ inch candy cups on 2 baking sheets, or butter and flour 24 mini-muffin-tin wells, knocking out the excess flour.

2. To make the batter, place the chocolate in a large mixing bowl. In a small saucepan, melt the butter over medium heat until very hot. Pour the butter over the chocolate and whisk or stir until smooth. In a medium mixing bowl, combine the sugar, flour, cornstarch, and salt and mix well. Add the flour mixture to the chocolate mixture in 3 batches, whisking well after each addition. Add 2 of the eggs and whisk until combined, and then add the remaining 2 eggs and whisk just until incorporated. Be careful not to overmix the batter.

3. Transfer the batter to a liquid measuring cup for pouring, and fill the cups three-fourths full. Bake until the cakes just start to crack on top, 12 to 15 minutes. Let cool for 10 minutes on a wire rack, and then unmold them if you have baked them in the muffin tins and let cool completely. If you have baked them in the paper cups, just let them cool in the cups.

3. To make the ganache, place the chocolate in a small heatproof bowl. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate and let sit for a minute or two. Stir gently with a rubber spatula until the chocolate is melted and smooth.

4. Make sure the friands are cool before dipping them into the ganache. Holding each friand by its sides, dip the top into the ganache and then shake gently to let the excess run off the side. Return the friand to the rack and let the ganache set up in a cool place for about 1 hour.

5. Don’t put the friands in the refrigerator to set up if your kitchen is hot because condensation will form on the tops when you take them out, ruining the smooth look of the ganache. The only way to avoid the condensation is to place them in an airtight container before putting them in the refrigerator adn then to leave them in the refrigerator and then leave them in the container when you remove them from the refrigerator until they come to room temperature, or to serve them right away.

6. Serve the friands within a day of making, or store them in an airtight container in the refrigerator for up to 5 days.

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chocolate sorbet

chocolate sorbet 3

My feelings toward cookie dough are well documented. In short, I like it a lot. It isn’t just cookie dough either; it’s anything made in the mixer and not in its final form, which means that also includes frosting and all manner of batters.

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But somehow, on Saturday, I made muffins, snickerdoodle dough, frosting, and chocolate sorbet without overeating even a little. I was some kind of self-control expert!  So I was extra surprised on Sunday when I ate enough chocolate sorbet to put me over that edge of too much. Chocolate sorbet? Who knew?

It snuck up on me, I think, because chocolate sorbet seems like it should be so rich and indulgent, but it’s also refreshing and light. It’s easy to justify one more little scoop, because there’s no butter or cream. It’s just sugar and milk, and heck, chocolate – everyone knows chocolate is good for you. There’s no need for self-control!  Except for all the sugar, of course, not to mention the fat in the chocolate.  Healthwise, though, it could be a lot worse – it could be cookie dough.

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Steph chose this for Tuesdays with Dorie; she has the recipe posted. Other than adding a pinch of salt and a dribble of vanilla, I followed it as written, but my sorbet is definitely grainy. Maybe I should have whisked more or even given it a whirr in the blender.

One year ago: Chewy Chunky Brownies
Two years ago: Vanilla Ice Cream
Three years ago: Summer Fruit Galette

chocolate sorbet 4

chocolate chocolate chunk muffins

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How is a muffin different from a cupcake? Let me count the ways.

1) Frosting: A cupcake without frosting is just wrong. Muffins, while sometimes glazed, are never served with a tall swirl of sugary icing. But cupcakes with a coating of soft glaze are beautiful as well.

2) Add-ins: Many muffins have some textural contrast, whether it’s chunks of fruit or bran or poppy seeds. Most cupcakes are smooth-textured; fruit is pureed, chocolate is melted. But what about pumpkin muffins? Or carrot cake?

chocolate chunk muffins 3

3) Mixing method and texture: The classic cake mixing method starts with sugar beaten into softened butter, which is smoothed with egg, then thickened with flour and leaveners. It results in an even-textured, fluffy cake. Muffins, by contrast, are usually made by whisking together the dry ingredients, separately whisking together the wet ingredients, and then folding the two together. The resultant texture is coarse with large air pockets. But not all cakes are mixed with the cake method, and not all muffins are mixed with the muffin method.

4) Course: Cupcakes are dessert. Muffins are breakfast.

So while, by this set of guidelines, these chocolate chocolate chunk muffins do seem to be muffins, they could certainly pass for dessert. Or, if you can’t get enough of their sweet, tender, moist crumb and rich bites of solid chocolate, enjoy them for both breakfast and dessert. I know I did.

chocolate chunk muffins 7

One year ago: Tarte Noire
Two years ago: Tribute to Katherine Hepburn Brownies
Three years ago: Blueberry Pie

Printer Friendly Recipe
Chocolate-Chocolate Chunk Muffins (from Dorie Greenspan’s Baking: From My Home to Yours, for Tuesdays with Dorie)

Makes 12 muffins

Two ounces of chocolate chunks mixed into the dough is a restrained amount that reflects the breakfast intentions of these muffins. For more richness, feel free to increase that up to as much as 6 ounces. I mixed in some white chocolate as well.

6 tablespoons (¾ stick) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups (9.6 ounces) all-purpose flour
⅔ cup (4.67 ounces) sugar
⅓ cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups buttermilk
1 large egg
2 teaspoon pure vanilla extract

Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.

Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

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sour cream chocolate cake cookies

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Chocolate cake without frosting is just sad; likewise, chocolate cake cookies without frosting are clearly missing something important. Cream cheese frosting is important. Sprinkles are important.

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The cookies were soft and tender, as cake should be. Despite a full container of sour cream, they weren’t overly rich, and their chocolate flavor was more than subtle, less than overpowering.  (I like overpowering.)  They might seem plain and homely on their own, but that’s nothing that a dollop of frosting can’t fix.

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Spike chose these for Tuesdays with Dorie, and she has the full recipe posted. I chilled the dough for about an hour before baking to reduce spreading. I also left out the raisins and spices so that the cookies would mimic a classic chocolate cake.

Two years ago: Perfect Party Cake (compared to 2 other white cake recipes)
Three years ago: Apple Cheddar Scones

chocolate cake cookies 3

chocolate hazelnut biscotti

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I went through a phase a couple years ago, when I was unemployed and had plenty of free time to bake, where I made a lot of biscotti for Dave. He doesn’t usually like to bring treats to work to share with coworkers, but he got in the habit of bringing a couple extra biscotti every day to give to his boss.

chocolate biscotti 2

His boss was impressed with the almond biscotti. Then a week later, I made the same recipe, substituting hazelnuts and dried cherries for the almonds. But I was experimenting with different methods for the second bake, and they didn’t get as crunchy.

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Dave’s boss said: “Too much egg, I think. Last week’s was better, almost perfect; this week’s needs work.”

Huh? Too much egg? He might be an expert in contaminant migration, but he doesn’t know squat about biscotti.

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I made these shortly after the batch with “too much egg.” Mindful of recent complaints about biscotti that was too soft in the middle, I erred on the crunchy side and left the biscotti in the oven, with the heat turned off and the door propped open, for half an hour after the recommended baking time.

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There were no complaints this time, although I did think they were a little crumbly and difficult to roll into logs (maybe they needed more egg?). Not only were the biscotti hard enough to dip into coffee, but the rich chocolate flavors were brought out by the dark espresso overtones. Jacque chose this recipe for Tuesdays with Dorie, and she has it posted.

One year ago: Dressy Chocolate Cake
Two years ago: Honey Peach Ice Cream
Three years ago: Cappuccino Cream Puff Rings

chocolate biscotti 8

chocolate chip bundt cake

Dave opens doors for me and buys me little surprises, but Sunday he really went all out when he offered to clean up the kitchen while I baked a cake. Then he indulged me when I brought the baked cake to him and exclaimed, “Smell this! Just like a chocolate chip cookie, right?!” over and over. And then, even though his favorite desserts are fruity and custardy and pretty much the opposite of chocolate chip bundt cake, the next day, we had this conversation over gmail chat:

David: i’m eating chocolate chip cake
me: it’s good, isn’t it?!
David: it’s good!
me: tell me some more about how awesome my cake is.
David: very moist
and delicious
me: thank you
just chocolately enough, right?
David: and the outside was powdery
me: it has a bit smaller ratio of chocolate to dough than choc chip cookies, but the few bites i’ve had have seemed good
David: and perfect balance of chocolateness
me: you’re so sweet.

Dave might have preferred Dorie Greenspan’s original fruit and nut version, posted on Peggy’s site, but the dough is so similar to chocolate chip cookie dough that I couldn’t resist adding 8 ounces of chocolate instead. I’m fairly certain I made the right choice. (I also increased the salt to 1 teaspoon.)

One year ago: Quick Classic Berry Tart
Two years ago: Tartest Lemon Tart
Three years ago: Florida Pie

marbled loaf cake

Although I’ve been running regularly since high school, I’m starting to realize that I’m not particularly good at it. I don’t mean that I’m falling over or anything; I’m not that bad!  I’m just kind of slow. And I know if I try hard enough, I’ll get faster. But I think I’m slow for how much I run and long I’ve been doing it.

I’m trying to come to terms with this. After all, I’m still running.  And I ran my longest distance this weekend, and I’m proud of that. And I don’t much care that running 6.2 miles only burns 400-500 calories; I deserved cake. At least 400-500 calories worth, if not more.

Or cake batter, at least, and you know that’s what I really wanted anyway. As cake batter goes, this pretty much hit the spot. Plus it was fun to get so much variety – first vanilla before I divided the batter and added flavorings, then chocolate, then coffee. Then I mixed a bit of coffee and chocolate together. I think it’s safe to say that I crossed that 500 calorie mark, and in a lot less time than it took me to burn it off.

I’m glad I filled up on batter, because the few nibbles I had of the cake were on the dry side. It’s possible I overbaked it, or maybe my substitution of almond milk + half-and-half for the whole milk I was out of wasn’t quite right. I’ll be interested to see what everyone else thought of this cake, and I’ll start with Carol, who chose it for Tuesdays with Dorie and has the recipe posted.

One year ago: Burnt Sugar Ice Cream
Two years ago: Tiramisu Cake
Three years ago: Peanut Butter Torte

chocolate-chunk oatmeal cookies with dried cherries and pecans

Mise en place while baking is not my favorite. My favorite is to measure out the sugar while the butter is whipping, crack open the eggs while the sugar aerates the butter, mix the dry ingredients while the eggs are incorporated, cut open the bag of chips while pulsing the flour into the mixture. And then I eat a spoonful of dough. That’s my idea of a good time.

Chopping interrupts this perfect process. The cherries stick to the knife and the chocolate shatters onto the floor, and it certainly can’t be finished by the time the eggs are blended into the butter. But for some cookies, it’s worth it a few minutes of chopping before I get to the fun part of adding ingredients to the mixer.

For the first oatmeal cookies I ever loved, I can handle chopping a few ingredients. One thing that makes these more lovable than your average oatmeal cookie is chocolate (much like the second oatmeal cookies I ever loved). The other treat is tart dried cherries instead of boring raisins. The pecans add bitterness and the oats contribute to chewiness. It might take five more minutes than some desserts, but it makes for a much more interesting cookie.

Two years ago: Black Bean Squash Burritos
Three years ago: Scotch Eggs

Printer Friendly Recipe
Chocolate-Chunk Oatmeal Cookies with Dried Cherries and Pecans (from Cooks Illustrated)

Makes sixteen 4-inch cookies

CI note: We like these cookies made with dried sour cherries, but dried cranberries can be substituted for the cherries. Quick oats used in place of the old-fashioned oats will yield a cookie with slightly less chewiness. If your baking sheets are smaller than the ones described in the recipe, bake the cookies in three batches instead of two. These cookies keep for 4 to 5 days stored in an airtight container or zipper-lock plastic bag, but they will lose their crisp exterior and become uniformly chewy after a day or so.

1¼ cups (6¼ ounces) unbleached all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
1¼ cups (6⅓ ounces) rolled oats, old-fashioned
1 cup pecans, toasted
1 cup dried tart cherries (5 ounces), chopped coarse
4 ounces bittersweet chocolate, chopped into chunks about size of chocolate chips (about ¾ cup)
12 tablespoons (1½ sticks) unsalted butter, softened but still cool
1½ cups (10½ ounces) packed brown sugar, preferably dark
1 large egg
1 teaspoon vanilla extract

1. Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.

2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate.

3. In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. Divide dough evenly into 16 portions, each about ¼ cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2½ inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake.

5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

honey nut brownies

I was going to focus on how weird these brownies are, but instead I’m going to talk about how weird Dave is.

He doesn’t like brownies. He isn’t really into desserts in general, but brownies in particular just don’t do it for him. They’re too chocolately, he says. So I suspected that he would like these, and I was right. Better than the average brownie, he says.

While I think he’s nuts, I do see what these brownies have going for them. They don’t taste like chocolate, but I do think the bitterness from the chocolate is crucial to balance the sweetness of the honey.

Maybe they shouldn’t be called brownies. The flavor is mostly honey, and the texture is fluffy moist cake, not dense chewy brownie. Or maybe it’s just a brownie for brownie-haters.

Suzy chose this for Tuesdays with Dorie and has the recipe posted. I followed the recipe exactly (including the rather generous, for a Dorie recipe, amount of salt) because I was so curious about the outcome. Dave recommends adding bits of candied ginger to the batter, and I agree that the bite of ginger would offer another contrast to the sweet floral honey.

One year ago: Dulce de Leche Duos
Two years ago: Blueberry Crumb Cake

chocolate mousse comparison

I realized something potentially important with this comparison. When Dave and I and whoever else participate in comparisons, we just dive in and start throwing out adjectives. That’s never been a problem before, but this time, Dave and I had some confusion over what we each wanted in a mousse. Perhaps my tasters and I should clarify beforehand what we’re looking for. I know I wanted an exceptionally chocolately flavor and an exceptionally light texture. I don’t think Dave knew what he wanted…or even what chocolate mousse is supposed to be.

I compared David Lebovitz’s recipe from A Sweet Life in Paris (DL), Cooks Illustrated’s Premium Chocolate Mousse recipe from 2006 (CI Premium), and Cooks Illustrated’s older Chocolate Mousse recipe (found in The New Best Recipe) (CI). It drives me crazy when Cooks Illustrated publishes multiple recipes for the same thing without referencing the previous recipe. I’m always left wondering which is the better version. What better way to find out than to make them both?

DL – This recipe is simple: chocolate melted with water, egg yolks added, beaten egg whites folded in. I haven’t read A Sweet Life and couldn’t find this recipe on David’s blog, but according to Annie, he explains in his book that this is the most traditional version of chocolate mousse.

CI Premium – This recipe is designed specifically for fancy schmancy chocolate. (I was using Valrhona.) The recipe contains the chocolate, water, and eggs called for in Lebovitz’s recipe, but spices things up with cocoa (balanced by the addition of sugar), brandy, and espresso powder. Folding in whipped cream lightens the mixture.

CI – Unlike the other two recipes, this one contains butter and no water. In addition to the requisite chocolate and eggs, it includes coffee (or alcohol), vanilla, sugar and whipped cream.

DL – Lightened by only beaten egg whites and not whipped cream, this was the heaviest mousse of the three. It was thicker, grainy, and more solid, with a cocoa-like flavor (despite containing no cocoa) and a bitter aftertaste. For Dave, it was too much – too rich and too dense.  For me, it just wasn’t as light as I want my mousse.

CI Premium – This was softer and sweeter than the other mousses. Dave thought it was the most balanced.

CI – This was light and airy and chocolately, and for me, perfect in every way. I love its bittersweetness, I love the meringue bubbles that pop in my mouth, I love how it’s firm but light.

The confusion came when Dave said that none of them were as good as my standard recipe – but I hadn’t made chocolate mousse in nearly four years, and CI’s recipe from The New Best Recipe was what I used then. Furthermore, Dave’s favorite of the three was CI’s Premium recipe, because it was “puddinglike”. But a mousse shouldn’t be puddinglike (and I confess it probably hadn’t chilled long enough).

It looks like for this comparison, there is only one opinion that matters, and that is mine, of course. Good thing Cooks Illustrated’s Chocolate Mousse was so clearly the winner. Well, I was the winner too, because I got to eat three delicious chocolate mousses – and one perfect mousse – in one sitting.


left to right: CI Premium, CI, DL

One year ago: Chicken Mushroom Spinach Lasagna
Two years ago: Pecan Sour Cream Biscuits
Three years ago: Spaghetti and Meatballs

Printer Friendly Recipe
Chocolate Mousse
(from Cooks Illustrated’s The New Best Recipe)

6 ounces bittersweet or semisweet chocolate, chopped coarse
4 tablespoons (½ stick) unsalted butter
Pinch salt
1 teaspoon vanilla extract
2 tablespoons strong coffee or 4 teaspoons brandy, orange-flavored liqueur, or light rum
4 large eggs, separated
2 tablespoons sugar
½ cup chilled heavy cream, plus more for serving

1. Melt the chocolate in a medium bowl set over a large saucepan of barely simmering water or in an uncovered Pyrex measuring cup microwaved at 50 percent power for 3 minutes, stirring once at the 2-minute mark. Whisk the butter into the melted chocolate, 1 tablespoon at a time. Stir in the salt, vanilla, and coffee until completely incorporated. Whisk in the yolks, one at a time, making sure that each is fully incorporated before adding the next; set the mixture aside.

2. Stir the egg whites in a clean mixing bowl set over a saucepan of hot water until slightly warm, 1 to 2 minutes; remove the bowl from the saucepan. Beat with an electric mixer set at medium speed until soft peaks form. Raise the mixer speed to high and slowly add the sugar; beat to soft peaks. Whisk a quarter of the beaten whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.

3. Whip the cream to soft peaks. Gently fold the whipped cream into the mousse. Spoon portions of the mousse into 6 or 8 individual serving dishes or goblets. Cover and refrigerate to allow the flavors to blend, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.) Serve with additional whipped cream.

Printer Friendly Recipe
Dark Chocolate Mousse
(from Cooks Illustrated)

8 ounces bittersweet chocolate, 62 to 70 percent cacao, chopped fine
3 tablespoons granulated sugar
2 tablespoons cocoa powder, preferably Dutch-processed
1 teaspoon instant espresso powder
7 tablespoons water
1 tablespoon brandy
3 large eggs, separated
⅛ teaspoon table salt
1 cup heavy cream, plus 2 more tablespoons (chilled)

1. Melt the chocolate, 2 tablespoons sugar, cocoa powder, espresso powder, water, and brandy in a medium heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from the heat.

2. Whisk the egg yolks, 1½ teaspoons sugar, and salt in a medium bowl until the mixture lightens in color and thickens slightly, about 30 seconds. Pour the melted chocolate into the egg mixture and whisk until thoroughly combined. Let cool until slightly warmer than room temperature, 3 to 5 minutes.

3. In the clean bowl of a standing mixer fitted with the whisk attachment, beat the egg whites at medium-low speed until frothy, 1 to 2 minutes. Add the remaining 1½ teaspoons sugar, increase the mixer speed to medium-high, and beat until soft peaks form when the whisk is lifted, about 1 minute. Detach the whisk and bowl from the mixer and whisk the last few strokes by hand, making sure to scrape any unbeaten whites from the bottom of the bowl. Using the whisk, stir about one-quarter of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining egg whites with a rubber spatula until a few white streaks remain.

4. Whip the heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, about 15 seconds longer. Using a rubber spatula, gently fold the whipped cream into the mousse until no white streaks remain. Spoon the mousse into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)

Printer Friendly Recipe
Chocolate Mousse
(from David Lebovitz via Annie’s Eats)

I just got David Lebovitz’s The Sweet Life in Paris, which contains this original recipe, in the mail. I’ve copied the recipe in his words. I also noticed that he calls for 2 tablespoons brandy or coffee, which I didn’t use.

7 ounces bittersweet or semisweet chocolate, finely chopped
3 tablespoons water
4 large eggs, at room temperature, separated
Pinch of coarse salt

1. In a medium-sized bowl set over a pan of barely simmering water, begin melting the chocolate with the water, making sure not to let it get too hot. Take the bowl off the heat when the chocolate is almost completely melted, then stir gently until smooth. Set aside.

2. In a clean, dry bowl, whip the egg whites with the salt until they form stiff peaks when you lift the whip. They should still be smooth and creamy, not grainy.

3. Stir the egg yolks into the chocolate, then fold one-third of the whites into the chocolate to lighten it up.

4. Fold the remaining egg whites into the chocolate just until there are no visible streaks of whites. Cover the bowl with plastic wrap and chill for at least 3 hours. (You can also divide the mousse into individual custard cups, ramekins, or goblets before serving.)