Chocolate Mousse


French Kids Eat Everything was the second book I read in my brainwashing of French food culture (the first was Bringing Up Bebe) and it was the best one in the trend of “the French know what you’re doing wrong”, in my opinion.  In the book, the author, Karen Le Billon, describes her struggle raising her two little girls on the streets of Paris, trying to fit in to a food culture so different from our own.  She noticed toddlers sitting in restaurants for an hour meal without making a peep and eating the entire time.  She never saw public temper tantrums in grocery stores over a product not bought, even if desired (kids know they can’t have snacks unless it’s 4 p.m. and even then, most are not used to packaged food aisle-fare).  She wanted to know how the French managed to raise children who ate peacefully and in turn, made having a meal together actually appear fun for the adults, as well!

There are a lot of great take-away tips in this book and one of them is to make the 4p.m. snack (or 3ish, in our case) really good – something a child won’t mind waiting for.  The French have an appointed time for snacks in the afternoon because between noon and 8 is a long time to wait for food (although they expect adults to wait!  Snacks only apply to children – dang it).  So I’ve been trying to find fun things to make and at the back of the book, there are some real recipes found in the daycare systems in Paris, as well as in every day homes.  One of those recipes is for a simple chocolate mousse.  I had procured some amazingly fresh eggs from my dear friend, Katrina, and I thought there would be no more honorable way to consume them than to eat them raw.

I just lost some readers.

Seriously, though, eating eggs from a reliable source, from happy chickens whose eggs are only a few days old – you would more likely get eaten by a goat than get sick from eggs like this.  I’ve never been one to shy away from a raw egg in cookie dough, even with the old eggs from the store, but for a recipe that calls for 6 whole eggs, I don’t think I would have been too comfortable eating them if I didn’t know how old they really were.  And I knew, in this case, because Katrina gathered them from the hen house a day before I took them home.  You all should hook up with a friend who has chickens.  They can never eat as many eggs as they end up getting!  And if you have chickens, this type of recipe is great for using up excess eggs!

This mousse is light, fluffy and has an amazing texture and flavor with the added zing of orange zest.  You must eat it very very cold or the texture gets a little too loose.  But straight from the fridge, they are amazing and Olive enjoyed it a LOT, and I exercised my patience with messy eating and happily took pictures of the chocolate chaos.

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Chocolate Mousse
Serves 6

1/2 pound semi-sweet Baker’s chocolate (I actually used Ghirardelli 60% chips)
4 teaspoons butter (oh, just use two tablespoons)
6 eggs, whites and yolks separated
Zest of half an orange (I also think a 1/4 tsp almond extract would be awesome!)
Pinch of salt

Melt the chocolate and butter in a double boiler on the stove over low heat.  Quick method: melt in the microwave on 30 second increments, stirring gently until melted and smooth.  When the chocolate is melted and cooled a bit, add in the egg yolks and orange zest and stir well. Set aside.

In a stand mixer with the whisk attachment (or in a large metal bowl with metal whisk, by hand, if you know what you’re made of) beat the egg whites until they reach stiff peaks (adding a pinch of salt at the start will help them stiffen).

Gently fold one-third of the egg whites into the chocolate mixture.  Mix gently, then fold in the other half, mixing very gently.  Spoon the mousse into little serving dishes and chill for 2 to 3 hours or over night until firm.

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