Here’s a little sweet treat you can make ahead for New Year’s Eve
Chocolate Mousse* in all it’s divinity
It’s really a simple feat that can be done in less than an hour.
I pulled this recipe out of my old blue book from the little bistro style cafe I had- also called Chez Chloe. All our tried and true recipes are in this book. I’ve thought about doing posts page for page from it.
I had to remind myself  from where this recipe was pulled. It is from Anthony Bourdain’s,  Les Halles Cookbook. I love this book. Funny it’s had some mixed reviews but it’s one of my fav’s. I only do about 1-2 T of liqueur vs the 2 oz he calls for in the recipe.
So here we go:
Measure 6oz chocolate and put on low heat to melt. I use, as always, Valrhona. 3oz semi sweet and 3oz 70%. Whisk to avoid burning. Once melted remove from heat. You can also bring a few cups to a simmer, place a bowl on top and add chocolate to melt. A little more protection against burning. If you do go commando in the pot- don’t let it burn.
Whisk in 2 TB unsalted butter one pat at a time and let cool a minute before adding yolks
Separate 4 eggs
Whisk in raw yolks, one at a time, into melted chocolate. Yes we are eating raw eggs. But it tastes so damn good you’ll care less. If it grosses you out too much, there are loads of egg free recipes. My family didn’t quite get this fact until I did the second round of mousse for the post.
Then they were like, “oh really”, ew, yuck…then about a second later… oh well. It tastes f….ing awesome. We are an open minded household when it comes to cussing. And if  it is used to express extreme liking of my food, I find it quite acceptable.
Beat 4 whites with 2 TB sugar. Merinque style (maybe that will be a dance in 2014:). Beat whites to soft peaks then add sugar little by little beating till stiff.
Whip 1/2 cup heavy cream. I use Organic Valley. And if you like a really fluffy mousse you can do a whole cup of heavy whipped cream
Add the whipped cream and whipped whites half at a time to the melted chocolate. It will look pretty funky and chunky. Trust me, you’ll get there
But try to work out all the little lumps and add your liqueur in here. Original recipe is Grand Marnier which though wonderful, I did not have on hand. I had Benedictine (I’m a little weird like that). And I added about 1-2 T. This is where some recipes might call for 1-2 T strongly brewed coffee which is also nice.
I use a half cup to fill glass goblets
This is about 3/4-1 cup of mousse.
It’s rich and you could get 4-5 servings. Anthony calls it 4.Â
Wine glasses are fun too
Now you need to let it set for at least a couple hours. This is the only thing that takes time. You can get your dishes done and prepare other parts of your meal
Before serving or before guests arrive (they are not required) whip another 1/2-1 cup of  heavy cream for the garnish. I add a dash of vanilla and sweeten with a little powdered sugar or sometimes maple syrup. I use a tall cup to fill my pastry bag.
You could toss the whipped cream on with a spoon. But I like to pipe it with a pastry tip. It’s just a little neater.
Either a plain tip
 You can add some chocolate shavings (just grate a little piece of chocolate with a grater)
And now you can dig in
It’s rich but it’s so creamy and light. It’s the perfect way to end one year and start the next.
Happy New Year everyone. May 2014 be a good one for us all xx
*Eating raw or undercooked foods can cause food borne illness and is to be eaten at the risk of the consumer. Â (This is what we had to put on the menu)
PS – Thanks Lisa for the reminder of this well-loved, easy to do dessert. It was a hit at Christmas too!
That looks like a fine dessert Wendy. I have no compunction about eating raw eggs. As a youth, when I was sprint training (a long time ago) I used to eat them whole, including the shell. Great calcium intake!
Happy New Year to you and yours,
Conor
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Thanks Conor. Wow the shells too… that’s something. Chocolate mousse can’t be beat and i think the raw eggs keep it classic.
A very prosperous 2014 to you,
wendy
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We are staying in tonight for New Year’s Eve…a bit of Scrabble by the hearth with fondue for a midnight supper — but I believe we can work this into our schedule as well! Happy New Year, Glyn
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Hello Glyn, honestly, I forget how easy this is to make and often have most of the ingredients either on hand or easily attainable. My friend does cheese soufle and mousse for new years. I like the idea of fondue. Blogging this morning is giving me too many ideas! Happy New Year to you. wendy
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This is the perfect ending to a New Year’s dinner. We’re having a quiet one this year, but I do think I would make this just for our family! What a beautiful and decadent treat! Wishing you the happiest of New Year’s!! I think it’s so neat that you had a cafe once!
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What a beautiful looking dessert! I do like chocolate and red wine!
Wendy …. HAPPY NEW YEAR! Resa xo
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And you shall have it in 2014! Happy New Year to you Resa… look forward to more amazing art gowns:) xx
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Looks great Wendy. Happy New Year!
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It was a HUGE Hit at Christmas time! Didn’t hurt that it was made with so much love. Had such a wonderful Christmas with you Wendy… Love Mom
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I haven’t had chocolate mousse in a long time…yours looks delicious. When we lived in Florida, there was a Les Halles restaurant in our town and it was one of my favorites. Wishing you and your family all the best for the new year.
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Thanks Karen. Remind me- did we have the FL conversation before. I grew up in Winter Park- do I remember you being in south FL?
Have a wonderful start in 2014.
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I don’t know if we did or not, we lived in Key Largo and then in Coral Gables…that we where Les Halles was. My daughter spent a day in Winter Park of the Christmas holidays and said how lovely it was. I haven’t been there in years. 🙂
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Happy New Year !! This looks divine. Once again, you speak my culinary language. : )
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Reblogged this on dodongyetwah and commented:
yum!
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Hold, please, I’m salivating.
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This mousse looks divine! What a great way to end the year! Happy new year!
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Chocolate mousse is just so sexy delicious – it’s so sinful to eat … and so is your post here. Quite a while since I made chocolate mousse, only that I will eat it all myself if I make it.
Grand Finale.. on your blogging year.
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HAPPY NEW YEAR, Wendy!
I am soooo hungry when I see this delicious Mousse au Chocolat. I think I need to go to the fridge right now to check out its contents… 😉
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Yes- Mousse au chocolat! That’s how I like to hear it.
Frohes neues Jahr… xx wendy
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It looks like a perfect treat to start the New Year!
Happy New Year!!
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Oh wow! Now this is a dessert worthy of a celebration and New Year! May I just look back to that final shot of that airy, super light and frothy layer of chocolate & cream. Now I know the true meaning of that delicious word, foodporn! Love the sultry shots as it’s spooned into those glasses too.
Seriously delicious kick starter for 2014.
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Oh I like the way you say it too. Sultry. I’m using that next time.
Happy New Year!!!
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I don’t think I’ve ever wanted something more…
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I know right? I made it 2x in one week. Ate it like it was a tub of non-fat yogurt!
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Bookmarking!! Fucking yeah!
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Amen. You could whip this out in no time. Missed you at the lake yesterday.
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I always have to brace myself as your page loads onto my computer screen…I just never know what scrumptiousness is going to blow me away. Well, this one did too! You are such a joy to read and “view”.
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That’s so sweet. Thank you Heather and Happy New Year!
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This was one of my mother’s favorite desserts to make – 2nd only to creme brulee. She served it in little French porcelain pots de creme cups. Yum. Thanks for conjuring a delicious memory, and Happy 2014, Wendy!
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Thanks Jennifer. I like the little pot de creme cups and a good creme brulee with a hard, crunchy, browned sugar rink you could skate on.
The wine glasses were not practical and it was hard to scrape every last drop out.
Happy New Year to you too. wendy
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Happy new year Wendy, and what a perfect way to start. I make a similar one but without the cream, I find my dairy allergies kick in with cream, but I could treat myself to a little on top of the mousse 🙂 May 2014 bring many more delights to us all Claire x
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I must try a creamless one sometime. I’m sure it’s still totally delish and half the calories (or at that point maybe that’s silly). Do you use raw eggs?
Happy New Year!
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Yes I do Wendy, the recipe is on my blog somewhere 🙂
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Ohhhhh… this looks amazing. I think it’s the closest I’ll get to it though. It beyond my capabilities. 😉
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Are you kidding me?- It’s just a bunch of beating and whipping. You can totally do it. Put it on your list 🙂
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Looks divine!
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Great post that looks delicious!
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oooh Yum – I may try that soon – I made your strawberry cake a ton of times over the holidays for family – always a big hit. But I made tiramisu for xmas dessert this year – Love that stuff. Have a very Happy New Year Wendy 🙂
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Umm! sounds so good. Love chocolate and cream mixed together. This would be fun to make for my granddaughter’s 4th birthday in one month. I will have to print it out so I don’t forget. Thanks so much for sharing. You’re awesome.
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Mmm, this looks delicious, Wendy! It’s always good to have a tried and true choco mousse recipe on hand 😉
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Thanks Amy- this is my classic go to and it never disappoints.
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