My 11 year old daughter returns from summer camp today. This was her first foray into sleep-away camp, and I believe it was a huge success - at least from her end. From my end, I missed her somethin' awful. Pined for her, in fact. I didn't completely lose it with the sad, sitting-on-her-bed-staring-at-her-empty room thing, that's so MTV 80's video. No....instead, I just wrote her a letter everyday, sent her random stuff, and checked the camp website for any evidence of her face.
But before she left, I asked her what sort of homecoming she would like. She responded with two requests, "w a g a m a m a" (a family fave in Harvard Sq.) and "homemade chocolate mousse".
or mousse au chocolat, as they say. I can do that. Seems easy enough - dangerously so, as a matter of fact. And since I don't own an electric mixer, this was made old school-style- my hand whipping, like a fury. Pretty funny, actually. Couldn't talk to a soul while I was concentrating so hard on this ridiculously simple recipe.
Handmade, homemade mousse au chocolat
(from la tartine gourmand)
- 150 g dark chocolate
- 1/2 cup (100 ml) cold heavy cream
- 10 g sugar
- 5 egg whites
- Melt your chocolate using the bain-marie technique, or double boiler.
- Heat the cream until boiling.
- Add the cream to the melted chocolate and mix well together. It should thicken.
- Beat your egg whites firm.
- Before they are fully firm, gradually add the sugar and continue to mix.
- Then very carefully, add the egg whites to the preparation, making sure you do not “break” the eggs. Use a wooden spoon for best results.
- Place in individual cups or a large bowl.
- Chill for at least 1 hour before serving.
(image from epicurious)