(RE)creation: Blue Talon Bistro’s Chocolate Mousse
An easy foolproof way to make mousse, this chocolate mousse will make you a convert! I first tried this mousse at the Blue Talon Bistro in Williamsburg, VA. Ted and I were visiting his alma mater and he took me to dinner at the Blue Talon. He promised an amazing dessert and boy did this restaurant deliver!
(Photo from bluetalonbistro.com)
When you order this dessert the waiter brings out a HUGE bowl of this mousse and spoons however much you want into a serving bowl. Um, fill ‘er up please!
(Taken from Menuism.com)
It is incredibly rich tasting but yet you can’t stop yourself from eating…..When I recreated the dish I served it with berries to cut through the richness a little but you can definitely eat it plain or with whipped cream.
Ted and I were reminiscing recently and I was lucky to find a copy of the recipe on their website! Go figure. I’ve typed it up below with my modifications in parentheses that I’ve tried out a couple times. Try it out and let me know what you think! We go through it incredibly fast at our house. (Shhhhh…..It even makes a decadent breakfast). I promise it is super easy 🙂 It does have a tiny amount of coffee in the recipe but it only deepens the chocolate flavor even more–you can barely taste the actual coffee.
Prep Time: 15 min
Cook Time: 5 min
Ingredients (8 ramekins)
- 1/2 lb. Semi Sweet Chocolate (I used a mix of different dark chocolate)
- 5 ea Egg Yolks
- 4 Tablespoons Espresso (I just brewed some strong coffee)
- 5 ea Egg Whites
- 2 Tbsp Butter – room temperature
- 1/2 cup Heavy Cream – whipped soft (I ended up adding 1/4 c more cream)
- 1 pinch Fine Sea Salt
- 1 Tbsp. Sugar (I added about 2 Tblsp since I used dark chocolate)
Instructions
Combine chocolate, butter and espresso and set over a warm double boiler until chocolate is melted.
Gently whisk the melted chocolate and add the egg yolks one at a time. Continue whisking until smooth.
Remove from heat. Whip the egg whites to soft peaks and add sugar and salt.
In a large mixing bowl, fold together the egg whites and the melted chocolate. When fairly-well mixed (do not over-mix!) fold in the whipped cream. Continue folding together gently until uniform color and consistency is reached. It will look a little loose–that’s okay!
Pour into a large serving bowl or individual bowls. I refrigerated the mousse for at least 3 hours to set up properly. Add whipped cream and berries when ready to serve.
*The first time I tried making this I overbeat the egg whites a little too much and it still came out fine.
