Here is a bit of a disclaimer for you though - beware of what fussy husbands might think of this recipe. My husband politely told me "the chocolate part is delicious, but the ginger tastes like chunks of the spatula broke off while you were mixing it"... soooo if your husband is fussy, this is probably not the dessert to make for him! The ginger adds a really unique element to the chocolate mousse but you definitely have to be a ginger fan to enjoy this dessert.
This is not a technically difficult recipe, but it does dirty a lot of dishes... so be prepared. Start with a clean kitchen and an empty dishwasher! Tidy up as you go along or your kitchen will look like a bomb went off in it (think I learned the hard way?)! But - it is worth doing the extra dishes - it is soooo good! Smooth and fluffy with little pieces of candied ginger studded in the rich chocolatey goodness like little treasures waiting to be found! So without further delay, on to the recipe.
Recipe from The Guy Can't Cook by Cinda Chavich
- 10 oz bittersweet chocolate
- 1/4 cup brewed strong coffee or espresso
- 1/3 cup cold unsalted butter, cut into small pieces
- 1/4 cup finely chopped, crystalize ginger, plus extra for garnish
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup brady or rum
- 1/8 tsp cream of tartar
- 1 cup whipping cream plus 1/2 cup for garnish
- fresh mint sprigs
- Get out all your mixing bowls - you'll need them.
- Chop the chocolate into small pieces and, in a small saucepan, combine with the coffee and butter. Melt over low heat (or in the microwave on low), stirring every 10 seconds until smooth. Stir in the minced candied ginger and set aside.
- In a stainless bowl, whisk the egg yolks with sugar until the mixture is pale and fluffy. Whisk in the brandy. Place the bowl over a saucepan of simmering water (a pan just large enouh to blance the bowl on top is perfect - make sure the bowl isn't touching the water), and whisk until the mixture is thick and hot to the touch. Remove from the heat and whisk in the melted chocolate mixture. Cool to room temperature.
- In a separate bowl, and using an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form. In a separate bowl, beat the whipping cream until stiff.
- Now its time to mix and fold. Pile the stiffened egg whites on top of the chocolate mixture and, using a spatula, gently life and fold together until incorporated. Fold the whipped cream into the mousse, using the same technique. Spoon the mousse into 8 wine glasses or small dessert dishes and refrigerate from 6 hours to overnight. Whip the remaining 1/2 cup of whipping cream. To serve, garnish the top of each mousse with a dallop of whipped cream, a sprinkling of chopped ginger and a sprig of mint.