Makes 6-7 cups
My 8-year-old chose this for her birthday party dessert because, as she said, “Everyone loves chocolate mousse!”
3 cups heavy cream, whipped to SOFT peaks
1 bag chocolate chips (12 ounces), melted over a double boiler and kept hot
3 egg yolks
¼ cup sugar
Whip your cream and reserve it in the fridge.
Melt your chocolate and keep it hot or be ready to re-warm it later.
Bring 2 inches of water to a simmer in the bottom of a double boiler. When you are ready to make it happen, combine your egg yolks and the sugar in the top of the double boiler. Begin stirring immediately*, and place it over the double boiler bottom.
Cook, stirring constantly, until a thermometer registers 165. Whip it cool with a whisk. It will get thick. Add about a cup of whipped cream and whisk until combined. Add this mixture to the remaining whipped cream.
Now here’s the fun part: add about 2 cups whipped cream to the HOT, melted chocolate and whisk, whisk, whisk! (If your butt isn’t shaking, you aren’t whisking fast enough.) If your chocolate isn’t hot enough, or you don’t whisk fast enough, you’ll get chocolate chip mousse (not a bad thing, but not what we’re going for).
Fold in the remaining whipped cream. Pour into mold**. Refrigerate until set.
*Never combine egg yolks and sugar and let them sit around together. The sugar will pull the water out of the yolks and leave you with a clumpy mess. Always agitate or heat immediately.
**In this case, I used plastic cups. I scooped mousse into the bottom of each cup and topped it with whipped cream, chopped Oreos and sprinkles. You may also make a crust, bake a cake, or use a brownie as the bottom layer of a fancier dessert and spread the mousse on top of it in a springform pan. When the mousse sets up, it is sliceable. You may also fill cakes with this mousse! The possibilities? Endless! (Which is why I love chocolate mousse.)
Makes 2-3 dozen
2 sticks unsalted butter, softened
¾ cup sugar
¾ cup brown sugar
2 eggs, room temperature (get ‘em out when you get the butter out)
1 teaspoon vanilla
2 ½ cups flour
¾ cup cocoa powder (whatever kind you have in the cupboard)
1 teaspoon baking soda
½ scant teaspoon salt
half a bag semi-sweet chocolate chips
half a bag white chocolate chips
(half a bag = about 1 ½ cups)
This is your basic creaming method cookie of love with some cocoa powder thrown in. XXX for the cocoa powder, semi-sweet chips and white chocolate chips. Get it? You can make XX cookies if you only have one kind of chip – it’s your cookie! Just use the whole bag then. (Pssst: when I run out of vanilla, I use Myers’s rum. This might explain my frequent and wholehearted substitution of ingredients.)
Preheat oven to 350 degrees.
Line two half sheet pans with parchment paper.
Sift dry ingredients together. Reserve.
Cream the butter and the sugars. A little light. A little fluffy. Don’t get too crazy.
Combine eggs and “vanilla” and SLOWLY add to the butter-sugars mixture.
Scrape down the bowl – make sure you get under the beater where the unmixed chunks hide.
Add about 1/3 of the dry ingredients. Turn mixer on LOW – otherwise you get a faceful of cocoa powder. Add the rest of the dry ingredients in two more additions, then throw in the chips. Mix until just combined.
This dough can be baked immediately, held airtight in the fridge for several days, or frozen into cookie balls that you can whip out of the freezer and bake at a moment’s notice. (Frozen cookie balls=superhero)
How many cookies you get depends on how big you make ‘em. I make them about the size of a marshmallow, and I bake them for about 11 minutes. I rotate the pans, top to bottom, front to back, halfway through the baking time. When this cookie is done, the structure is just set when you poke it with a finger, and it doesn’t sink when you pull it out of the oven to cool. Mmmm. Happy XXXing!