No-Bake Mondays: Chocolate Mousse by La Maison du Chocolat

Chocolate tastings are so much funner when you have someone to share it with. Thanks Krista!

Okay, it's been a little too quiet at the no-bake kitchen lately and I really have NYC to blame for that.

It's SO distracting having bakeries and chocolate bars and candy shops at every corner! [No, I am not complaining.] That said, I am having a ball scouring the city for the best places for dessert and I can't wait to tell you ALL about it.

Today's no-bake recipe is a loaner from La Maison du Chocolat (omg, remember their truffles?). Last spring, my friend Krista Soriano (one of Elle magazine's online editors) took me to La Maison's Upper East Side store where a bunch of press people gathered for a private chocolate tasting. They shared this chocolate mousse recipe with us and I'm excited to share it with you!

Admittedly, it's a lot more involved that my usual no-bake creations but take it from people who know their chocolate - this chocolate mousse recipe sounds like a winner! So bring out the fancy in you and make it for that extra-special occasion.. like, you know, surviving Monday.

No-Bake Mondays: Chocolate Mousse by La Maison du Chocolat
Serves 6

Ingredients
200 grams Kuruba dark chocolate*
5 tbsp butter, unsalted
1 tbsp and 1/4 tsp cocoa powder, unsweetened
5 eggs
1/3 cup castor sugar (superfine sugar)

Procedure
1. Separate the egg whites from the yolks.
2. Break the chocolate into pieces and melt in a double boiler with the butter and cocoa powder.
3. Remove from the heat and add the egg yolks (room temperature) one by one, whisking continuously to temper the eggs.
4. Beat the egg whites into soft peaks and add the sugar at the end.
5. Fold the egg whites with a spatula into the melted chocolate and sifted cocoa.
6. Pour the mixture into a glass dish and refrigerate for a minimum of three hours.
7. Before serving, garnish with shavings of dark or milk chocolate.

Tips
*Kuruba chocolate is a La Maison du Chocolat brand but you should be able to substitute a dark chocolate baking bar of your choice.
*Gilles Marchal, La Maison's master chef, suggests adding a fruit flavor to this light chocolate mousse by adding finely grated zests of lemon, or orange to the melted chocolate before adding the egg whites.

Have fun!

- Kris Alcantara

PS
I'll be back in the no-bake kitchen soon, I promise!