When I was growing up, we got chocolate mousse in yogurt pots. Creme caramel too, though we're not talking about that today. I don't think I had real chocolate mousse until long after I'd moved to the US. Of course, I didn't realise it at the time. I only realised this morning, upon waking up with a chocolate hangover, that my first real chocolate mousse had been had at the age of 28 (at Hugo's on Santa Monica Boulevard), and how sad that was. And that maybe I'd better make up for lost time by having it for breakfast as well.
Chocolate. Cream. Butter. Eggs. You cannot go wrong with a combination like that. And it might look fancy, but it's not- the chocolate mousse is a humble dessert that can be whipped up in 20 minutes or so while your duck is finishing roasting (I speak from experience).
I decorated each little pot with a strawberry, but honestly, I might next time just chill it in a big bowl, then dollop it in each dish with a handful of little sweet berries. Because it's delicious like that.
From the Bouchon cookbook. Kinda adapted.
3.5 oz dark chocolate.
3.5 oz milk chocolate (I use Green and Blacks for both and they've never failed me).
1 1/2 cup heavy cream.
3 tb butter
3 eggs, separated
2 tb coffee
3 tb sugar
In a heavy bottomed saucepan, melt the butter, sugar, chocolate and coffee. If you're at risk of burning it, use a double boiler. Remove from heat, and whip the cream to stiff peaks. Do the same for the egg whites. Refrigerate both until the chocolate mix is slightly cooler- like cool enough to dab on your bottom lip without uttering obscenities. Then mix in the egg yolks, one by one.
Gently fold in a third of the cream. Then half the egg whites. Then another third of cream. Then the other half of egg whites. Then the rest of the cream. Pour into individual ramekins or one big bowl. Chill for at least 2 hours- preferably 8. If you're impatient like me you can eat it as fluffy pudding, but it's not quite the same.