Mousse au Chocolat is one of the standard desserts of France, along with the perhaps even more common Crème caramel. My first attempt to find a simple recipe failed miserably, as the mousse turned out way too dense. I found the solution in a recipe by Delia Smith, which is to use water. This makes for a nice light mousse. To make things a little more interesting I decided to substitute half of the water with amaretto liqueur, but that is not at all necessary for a great result. If you have a stand mixer or another way of whipping egg whites, this is relatively easy to prepare and oh so good if you like chocolate. And who doesn’t?! Here’s my version.
200 grams (1 cup) dark chocolate chips, 70% cocoa content (or break a bar of chocolate into small pieces)
40 grams (3 Tbsp) dark caster sugar
60 ml (1/4 cup) amaretto liqueur mixed with 60 ml (1/4 cup) water, or 120 ml (1/2 cup) water
Combine the chocolate chips with the amaretto and water in a saucepan and melt the chocolate over low heat. You can do this au bain marie if you prefer, but that is not necessary if you have a good saucepan and good heat control.
Meanwhile, separate the eggs. Put the egg whites in the clean bowl of the stand mixer, and add the egg yolks to the chocolate mixture as soon as it has cooled off enough that the egg yolks won’t cook.
Like most chocolate desserts, this pairs well with a sweet sherry called Pédro Ximenez or PX. Since the chocolate mousse is relatively light, a lighter style of PX will work best. Red dessert wines like Recioto della Valpolicella also work very well, but most white ones won’t.