Oh
hiiii….
I began
this blog seven years ago today and I’m feeling a little sentimental. Though it’s been a
while since I’ve spent time here, I felt compelled to come say happy birthday
to Kitchen Fiddler today. Maybe I just wanted an excuse to make chocolate mousse
this morning, for what better way to celebrate a birthday than with chocolate?!
When I started Kitchen Fiddler seven years ago, I was in a dark period of deep soul-searching, but blogging here provided temporary relief from my doldrums. Since cooking and sharing treasured recipes with friends had always been vitally important to me throughout my life, I was truly happiest during that difficult chapter whenever I wrote here, momentarily recapturing some semblance of joy that was otherwise eluding me. I am forever grateful for the outlet that writing this blog provided seven years ago.
Fortunately,
we all have the possibility to change and grow. The dark seasons are not permanent, and
life has gone in fascinating and unexpected directions since beginning this site
on 9/17/08. I couldn’t have
anticipated this wonderful crazy adventure, not in my wildest dreams. There have been marathon solo recitals
and exciting concert tours as well as countless evenings sharing vibrant food over
delicious conversations with beloved friends. My Not-So-Little Chef is now in
high school (!), and I’ve handcrafted a ridiculous number of CocoaRoar truffles
in my beautifully redesigned kitchen.
Lately
I’ve been quiet here, having spent this year cooking quite simply while
focusing on improving my overall health and getting in touch with my inner
athlete. My cooking has mostly been functional rather than experimental, with
many old standbys in heavy rotation.
I’ve been very vegetable-centric alongside quick protein sources, such
as seasonal variations on my favorite sliced spring salad or this kale salad topped with a poached egg or two.
But
sometimes you really need chocolate.
This
chocolate mousse recipe comes from Genius Recipes, and I totally understand its
inclusion in a book with such a title. You
cannot believe how easily these two ingredients—chocolate and water—are transformed into a rich dessert that happens to be gluten-free and dairy-free.
But of course you are encouraged to top your chocolate mousse with fresh
whipped cream. We’re celebrating
after all, right? Happy birthday, Kitchen Fiddler!
Five
years ago: Asian Cabbage Slaw, The Best Oatmeal Raisin Cookies
Six years
ago: Dutch Baby Pancakes
Seven
years ago: My Very First Post, Brown Sugar Ice Cream
CHOCOLATE
MOUSSE
From
Hervé This in Food 52: Genius Recipes by Kristen Miglore
How can
you make chocolate mousse without whipped egg whites or cream to lighten it and
give it its texture?? By melting chocolate with water and whipping it over an
ice bath, you create a creamy emulsion that thickens and stabilizes as you
whisk air bubbles into it.
This is
an unadulterated chocolate experience, with no egg or cream to interfere with
the purity of the chocolate. Of course you can flavor it by replacing some of
the water with equal amounts of liqueur or other flavored liquid. I’ve had good success
with 2 tablespoons of crème de cassis or kirsch, though you could use any
flavored liqueur you like alongside your chocolate. I think Grand Marnier or
Amaretto would be delightful, and next time I will try a version using brewed
Earl Grey tea in place of some of the water.
Ice cubes
¾ cup
water (see headnote above for liqueur flavoring options)
8 ounces
(225 grams) high-quality bittersweet chocolate, broken into pieces (I love Valrhona chocolate in the 64% to 70% cacao range, depending on what I have)
Whipped
cream, for garnishing (optional)
Additional grated chocolate, for garnishing (optional)
Additional grated chocolate, for garnishing (optional)
Partly
fill a large bowl with ice cubes and set aside while you prepare the chocolate
mixture.
Pour the
water (and liqueur, if using) into a small saucepan over medium-low heat. Add the chocolate pieces and whisk it
with a large balloon whisk as it melts.
When the
mixture has melted into a homogenous sauce, transfer to a medium-sized mixing bowl.
Immediately set this inside the large ice-filled bowl and vigorously whisk the
chocolate sauce, either manually or with an electric mixer. (If using an electric mixer, it will
thicken faster so watch carefully.) When strands of chocolate form inside the
whisk, immediately spoon the mixture into small ramekins or bowls and let set.
Troubleshooting
notes:
+ If your
chocolate doesn’t contain enough fat to form a mousse, melt the mixture again,
add a little more chocolate and whisk again.
+ If the
mousse is not light enough, melt the mixture again, add a little more water and
whisk again.
+ If you
over-whip it and it becomes grainy, melt the mixture and whisk again, with no
additions needed.
Serve the
mousse immediately or refrigerate until serving. Top with whipped cream and additional grated chocolate shavings, if desired. Makes 4 rich servings.
