the perfect mousse, now with even more details!

Lately, the stress of our impending move has been getting to me in ways that are less than funny for everyine involved. Meaning I am completing the transformation into a cross between a harpy a fury and a completely disoriented three year old – FUNTIMES!

I also feel like I am getting completeley cheated out of the normal advent (pre christmas) season, what with the decorating of apartments, the baking of cookies, getting of gifts and general cozyness generally associated with this time. And, to quote my four year old niece, J’adore Noel’, I love chrismas. fiercels. So, in short, I am a little bit meh around the edges here.

I managed to cop out on regular posting last week, when I gave you lots of details about me, but this week, I am here, and present and ready to share with you my views (opinionated, as always) and recipe (excellent, as always!) on the hot button issue that is mousse au chocolat. And ok, maybe it’s only a hot button issue for me (see opinionated, above) but I am sure my views and recipe will make you converts and crusaders on this topic as well.


You see, chocolate mousses seem to come in all shapes ansd sizes, with any number of possible add-ons and fancy frills, when their actual truth and beauty really lie in the fact that they are chocolate, but in a mousse, billions of calories in guise of something airy and fluffy.
And so I say, down with the creamed up, brandyed and sugared beasts from hell, and up with the original true recipe, the one many a french persons still makes following the words on the packaging of this particular brand of chocolate . It only requires 200g of good chocolate and 6 eggs (preferably organic) and maybe 15 minutes of your time to achieve chocolate heaven. And I think that’s what makes it a perfect recipe, a keeper in times of stress and exigencies of perfection (way to sum up my life here, BTW!). And because I just shared this secret recipe, I can now confess to the secret behind the mousse pictured here.

I doctored it. Not a lot, but still. I needed to impress (I always do, see exigencies of perfection) and in order to impress and soothe the christmas spirit, I came up with the lovey idea to use this german favorite of mine, a dark christmas chocolate, flavored with a hint of coriander and cinnamon. And to melt my chocolate in the microwave, i didn’t use water, I used orange juice. There I said it.

But you know, since the chocolate rules are self imposed, I figured I might as well bend them at will, especially since I was in dire need of something to make me feel like I wasn’t loosing the christmas spirit inside of one of the boxes I was packing. In truth, followed the recipe to a tee: melting the chocolate (no ones says you can’t use flavoured chocolate) in a bit of liquid (no one says you can use orange juice for that, indeed, I did and used maybe 4 tablespoons) mixing in the 6 egg yolks and carefully folding in the 6 stiff beaten eggwhites. Chilled it for 3h (or overnight) and served it after a trully fantastic homecooked chinese meal at our friends d & a.


You should try and do a mousse like that, I promise you’ll become as opinionated as me! And thus ends todays “posting in times of stress while revealing more details about ones character than possible possible”!

3 Responses to “the perfect mousse, now with even more details!”

  1. Berlin Reified Says:

    Are you moving to a neighbourhood (not leaving Berlin I hope)?

    The mousse looks scrumptious!

  2. 13desserts Says:

    Thanks BR! We are moving to a new neighbourhood (schöneberg) but it feels as though we are moving across oceans!

  3. allison Says:

    i was a very very happy guinea pig for this mousse (pig for mousse?) and can be available again for this duty whenever, wherever….. can’t wait to see what the new professional kitchen will produce,

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