Jan made the dessert for our Fourth of July weekend dinner. It of course had to be patriotically themed, but the recipes in the newspaper were all full of sugar. The kids are on the Atkins diet so sugar. The berries themselves are suspect, but she did not have to add extra sugar the whipped cream.
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For me, Claudia’s Chocolate Mousse is the mousse by which all others are judged. It is however, not a health food. It has replaced cakes as the birthday treat in our house. Jan has spent years perfecting the techniques of making mousse, but it took her years before she dared to tinker with mom’s recipe. This weekend is Chris’ birthday dinner, so Jan decided she would create a variation just for him.
Adapted from a recipe from Bi-Rite Market’s Eat Good Food by Sam Mogannam and Dabny Gough, found on Two Peas and Their Pod
Around our house the birthday options include: cake, pie or mousse. For his birthday Chris wanted cake. So Jan found this Bundt recipe. She thought this recipe had way too much butter, but it was not her birthday. Jan uses Dagoba organic chocolate power for the cake. In Dutch processing alkaline is added to the chocolate power, so she prefers not to use it.
Many Americans like their cakes really sweet. Jan and the kids think that this is just cloying. For this recipe she cut the sugar by almost half and dropped the sugar out of the glaze all together. She also added a tablespoon of coffee to enhance the chocolate flavor in the cake without adding to the sweetness.
For me this is the chocolate mousse by which all others are judged. I have paid $10 for desert at fancy French restaurant and gotten something that was not even close to the oral satisfaction of my mother’s mousse.
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. I have made a few changes from my mother’s original recipe. The most significant being that I have doubled her recipe and NO! There is no such thing as too much of a good thing! The only other change I have made is that mom always made this desert with Nestle’s Semi-sweet Chocolate Bits. Chocolate snobs that we are, we always make it with high end dark chocolate. Continue reading