How you doin? Feelin’ fresh?
Doing things that make you feel good? Getting enough sleep/ exercising/ making time with friends/ setting aside time for yourself?
I’m still adjusting to life as a baker. Finally feeling like I’m locked into a schedule that involves sunlight, humans, and sadly some traffic, I’m trying to juggle in all of the above. Sleep and personal time seem to be the first things to go…let’s try not to burn out, shall we?
Notice I didn’t mention food in my list of feel-good necessities? Well, that’s because I don’t know whether to recommend healthy food or tasty treats – every day I’m torn between feeling healthy/sexy and TREAT YO’SELF.
The struggle is real. Especially working in an amazing bakery, having the best pastries in the city at my fingertips all day. (Hence my, “Katie, don’t be an asshole” diet….it’s a balance.)
No matter what you have going on this fine weekend in February – snuggling with your roommate’s cat/ hot date/ dinner with girlfriends – I highly suggest that you TREAT YO’SELF (and the lucky people you choose to include) to this dark chocolate mousse. It’s divine. It’s pinkies up. It’s too easy not to.
This mousse. Oh this mousse. I learned how to make this from a lovely French woman named Gilsaine in Aix en Provence. It’s wonderfully rich, luscious, and with only three ingredients, pretty darn easy!
Here’s what I did:
Dark Chocolate Mousse
- 2 of your favorite dark chocolate bars – 5 ounces each, 60% dark
- 10 fresh, organic eggs, separated
- 1 tsp. almond extract (or vanilla extract if you prefer)
Melt chocolate with 2 tablespoons of water over a double boiler, stirring frequently until completely melted and silky. (Or you can melt it in the microwave in 20-30 second bursts, stirring in between each burst.)
Temper your egg yolks by quickly whisking a couple tablespoons of the warm chocolate into them. Whisk in another couple of tablespoons of the melted chocolate, and then add the yolk mixture back to the chocolate once you’ve brought the temperature of the eggs up. (This process keeps them from cooking.)
Meanwhile, using an electric mixer, whisk your egg whites into a medium-stiff peak. (You don’t want them under-beaten, dripping off the whisk, and you don’t want them to be too whipped where you could essentially cut them into chunks – but rather – you are looking for the whites to hold to the whisk when you lift it out of the bowl and for the tip of them to droop only slightly.)
Using a spatula, mix half your whites into the chocolate mixture, being careful not to be too aggressive so that you don’t deflate those beautifully beaten whites. Then gently fold in the other half of the whites and the almond extract.
Refrigerate overnight or for 4-5 hours so that the mousse has time to set. Garnish with chocolate and enjoy!
Also, check out other fun recipes from my friends over at Fiesta Friday!