Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Recipe of the Week: Lightest Chocolate Mousse <em>Ever</em>
By
Danielle Sucher
Published Feb 28, 2008
Modified Feb 28, 2008
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
Danielle Sucher
Published Feb 28, 2008
Modified Feb 28, 2008
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
When you order chocolate mousse in a restaurant, the result can sometimes be heavy and bland. This mousse recipe is light and buoyant because it is made without any dairy, but luscious because it emphasizes high quality chocolate. Dairy products tend to blunt the flavor of chocolate, so if you want to highlight an exceptionally fine chocolate, it is best to substitute water for cream when making your emulsion.
Anyone who has worked with chocolate knows the fear of allowing water to splash in and cause your chocolate to seize. What you may not realize is that if you use enough water, and melt it with the chocolate from the start, you can spare yourself that tragedy.
Lightest Chocolate Mousse
(from Alice Medrich)
6 oz bittersweet chocolate, finely chopped
1/4 C + 3 tbsp water (you can use coffee if you prefer)
1 1/2 tbsp flavorful booze (optional)
3 large eggs
3 tbsp granulated sugar
Melt the chocolate and 1/4 C water together in a double boiler, stirring frequently.
In a separate heat-proof bowl, whisk the eggs together with 3 tbsp water and 3 tbsp sugar. Set the bowl in a pot of not-quite-simmering water over low heat and, stirring constantly, cook until they hit 160 F. (We cannot recommend buying an infra-red thermometer strongly enough. They go for about $50 on Amazon.)
Beat the eggs for 3-4 minutes at high speed until they have the texture of soft whipped cream.
Fold 1/4 of the eggs into the chocolate, then fold the chocolate into the rest of the eggs.
Chill until set before serving.
Tagged
chocolate
chocolate mousse
cooking
dessert
mousse
recipe
Danielle Sucher
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
Where are the cheapest drinks in NYC? A new report details the city's average prices.
The median price of a cocktail in the city is now $16, and $9 for a draft beer.
By
Hannah Frishberg
Published Oct 19, 2026
North African restaurants are rare in NYC. These 10 are the best.
Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.
By
Robert Sietsema
Food
North African restaurants are rare in NYC. These 10 are the best.
Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.
By
Robert Sietsema
10 dishes that demonstrate the delicious diversity of curry in New York City
By
Robert Sietsema
Frozen yogurt is back in New York City. So are the super long lines.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .