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Old 01-26-2009, 03:48 PM
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Default Pot de Chocolat (Mousse)

I made these last July 4th for a special party along with Nick Malgieri's Supernatural Brownies and they were a huge hit! It gives you a big bang of chocolate for the amount of time it takes to put together.

Pot de Chocolat (Mousse)
Based on a recipe by Maida Heatter
4 portions, can easily be multiplied by any number. These are really rich and wonderful.

4 ounces any semisweet chocolate (be sure to use the best chocolate that you can)
1 Tablespoon sweet butter
2 Tablespoons light rum, or prepared coffee
2 eggs (large or extra-large), separated
Pinch of salt

In double boiler, melt the chocolate with the butter and rum or coffee. Stir until smooth. Remove the top of the double boiler and let the chocolate mixture cool for about 2 to 3 minutes. Next, add the yolks one at a time making sure to stir until the chocolate mixture is smooth after each yolk is added.
In a small mixing bowl, place the egg whites and pinch of salt and beat until they hold a soft peak but do not beat them until they are stiff or dry.
Fold the whites into the chocolate mixture. It is easiest to do this, if you lighten the chocolate by adding one tablespoon of whites, then a second and then, a third. Then, quickly fold in the rest of the whites but do not handle any more than necessary although there should not be any streaks of whites in the mousse.
Carefully, pour the chocolate mousse into glasses or cups that have a 1/2 cup capacity, but don't fill them all the way to the top. Refrigerate the chocolate mousse for 6 - 8 hours, or overnight.
The chocolate mousse will be ever so soft and creamy after 6 --8 hours but it will be much firmer if it stands overnight. It is a fantastic dessert either way. To ensure that the tops do not dry out, wrap with tin foil or plastic wrap.

Additional serving suggestions:
Traditionally the pots de chocolat are served as is but you can add a rosette of whipped cream and a candied rose or violet petal.
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Maida Heatter is still with us. G-d bless her.
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