Chocolate Mocha Mousse

Recipe written and developed by Fidalgo Bay’s Sales VP, Darryl Miller

I used to be a chef in this little French restaurant in Woodinville, Washington. I used to make the chocolate mousse every morning—along with the dinner rolls and other prep. I used to like to add different flavors to the mousse like cognac and port, but my favorite flavor to add was fresh brewed coffee. I’ve tried other chocolates, but Callebaut is the brand that I, and most chefs, prefer. They have it at PCC Fremont and in the bulk foods department Central Market Shoreline.  PCC also has our Fidalgo Bay Organic French Roast. That is the coffee that I highly recommend for this recipe.

Here’s my recipe paired down and tested at home-user quantity.

Ingredients:

½ cup of fresh coarse ground coffee

½ cup, plus 2 tablespoons of boiling water

4-oz, plus a nice 2-oz chunk for garnish, of Callebaut Belgian Bittersweet Chocolate

½ cup cream

1 plus 2 tablespoons of sugar

2 egg whites

Equipment:

Kitchen scale

Measuring cup and a tablespoon

Tea kettle

French press coffee maker

2 mixing bowls (preferably a copper mixing bowl for the egg whites)

Small heavy wire whisk

Medium light whip/whisk

Medium rubber food scraper/spatula

Medium sauce pan for double boiler set up  to melt chocolate

Process:

1. COFFEE EXTRACT: Grind ½ cup of fresh coarse ground coffee, boil water and then make French press coffee concentrate using 1/2 cup plus 2 tablespoons water. Allow the coffee to steep for 6 minutes before pressing. This will just be a very small amount of coffee extract that you are making.
2. CHOCOLATE MOCHA SAUCE: Set up a double boiler with a copper or stainless mixing bowl over medium low heat. Add the chocolate and the coffee extract to the bowl and allow to melt slightly before stirring with the heavy sauce whisk. Stir until completely melted and as it becomes thick remove the bowl from the heat and then add 2 tablespoons of cold filtered water and whisk until smooth and glossy. You may need to add a few drops of water if the sauce is too thick. Keep stirring, as this process “tempers” the chocolate into a smooth gorgeous sauce that is a perfect ice cream topping as is. Set aside—not on the double boiler, but do not chill either. Just keep slightly warm about 100 degrees (body temperature).
3. WHIPPED CREAM: In chilled copper bowl, using your medium fat sauce whip, whip your ½ cup of cream with 1 tablespoon of sugar until it is soft and peaky. Do not over whip or it will be chunky. Do not use an electric mixer. Do this my hand—you are making a classical French dessert and you are not allowed to cheat. Transfer the whipped cream to a small bowl and refrigerate.  Clean the copper bowl, rinse with cold water and dry.
4. WHIPPED EGG WHITES: Add two egg whites to copper bowl with 2 tablespoons sugar. Whip until firm and peaky.
5. DOUBLE FOLD TECHNIQUE: Grab your bowl of warm chocolate, if the chocolate is below 100 degrees; put it back on the double boiler for a few moments to regain glossy sheen. 100 degrees is an easy temperature to detect. You just need to feel it and if it feels warm—you are at about 100 degrees. That is because your body temperature is 98.6. Things start feeling warm at 100. Add about 2 tablespoons of egg whites to the chocolate and fold vigorously until completely mixed. Now, fold that chocolate mixture back into the bowl of egg whites and then fold gently—does not need to be completely mixed. Now, add the chilled whipped cream to the mousse and fold gently until it is mixed well.
6. PORTIONING: Using a #1 scoop (or a spoon) dose three scoops into 4 large martini glasses. Garnish with shaved chocolate and 1 little coffee bean. Cover with plastic wrap and refrigerate.  It is best served after 2-hours of refrigeration and is good for 2 days in the refrigerator.

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