The One. The Only. The Great and Powerful Mousse.
“French Silk Chocolate Pie” or “Pots de Creme” as you will.
Fair warning: raw eggs. Know your source. Or: Pasteurize them yourself, or use 1/4 cup / 60cc of Pasteurized eggs from a carton.
1 cup [2 sticks] unsalted butter
1-1/2 cup sugar
4 oz. unsweetened bitter chocolate
1 tsp. vanilla
1] Cream butter well with sugar.
2] Melt chocolate, and add it and vanilla to the butter mixture.
3] With an electric mixer set on HIGH or a brace of enthusiastic teenagers, add the eggs, one at a time, taking five minutes to incorporate each egg before adding the next one. That’s 20 minutes total. This is the secret to the whole thing. Do not under any circumstances skimp.
4] Turn into a baked pie-crust or small serving cups, and chill at least an hour before serving–if you can stand the wait.
Increase chocolate to 8 ounces for amazing decadence.
Decrease sugar to 3/4 cup for a bittersweet effect.
Try different flavour extracts; almond, coconut, mint, rum and brandy are dandy.
226.8 g butter
300 g sugar
113.4 g. bitter chocolate
5 ml vanilla extract
4 eggs are still 4 eggs. US size Large are 57 grams each, – 228 g