When I was a kid, my ideal dinner menu was fettucine alfredo followed by chocolate mousse, which obviously I called chocolate mouse. My mom used to make it for me at home, but it had been years since I made it—or ate it, for that matter—until I was introduced to Bittersweet, an amazing and award-winning chocolate cookbook by Alice Medrich. In it, she tells a story about developing a chocolate mousse recipe for a relative who couldn't tolerate dairy. Follow the jump for the method and pictures of the process.
Her method, which involves melting chocolate with water (instead of cream or milk) gave me reason enough to try a new recipe, and it was delicious. In addition to omitting dairy, the eggs for the mousse are heated to 160F before being whipped, so this dish is also egg safe. The chocolate flavor was intense, but the finished texture is super light and airy—perfect combination. I had forgotten how much I loved this dessert. The finished mousses held up for to two days in the refrigerator, which makes them a great choice for a fun (and old-school) dinner party dessert. And if dairy isn't an issue at your house, go ahead and top these off with some lightly whipped cream.