Sometimes it’s the little cheats that can add so much to the presentation of a dish. This beautiful Chocolate Mousse is just such an example of thinking a little out of the box.
A box of Ho-Hos that is. Oh I suppose we could make our own Swiss Roll, but since this is more about outward presentation, I say yes to the shortcut. Here in America, we have a choice from two different Swiss Roll treats – Little Debbie or Hostess. It’s just a matter of personal preference. Mine is Hostess.
But then growing up, we had a Hostess bakery in town. While the bakery is now gone, that childhood sentiment remains.
If I had to pick a single dessert it would be Chocolate Mousse. So naturally, when it came time to celebrate National Bittersweet Chocolate Day, my mind and my taste buds drifted to the sinfully rich creaminess of Mousse. Many many years ago, there was this lovely little Bistro within walking distance of a Victorian Flat I shared with two amazing women. My roommates and I spent many a late evening sipping on Champagne while enjoying the Bistro’s signature Mousse and talking politics. Back then, we three were a band of wide-eyed activists. Oh to be young and foolish again!
To Christina and Sunita – this Bittersweet Dessert is for you! Enjoy.
Ho-Ho Bittersweet Chocolate Mousse
1/2 cup strong Black Coffee
6 large Eggs, separated
18 oz Bittersweet Chocolate Chips
1/4 cup Grand Mariner
1/3 cup sugar
1-1/2 cups Heavy Cream, cold
2 boxes Hostess Ho-Hos
Brew some strong black coffee (New Orleans Chicory Coffee is an excellent choice). Reserve 1/2 cup of coffee for this recipe, enjoy the rest.
Separate egg whites from yolks into two bowls, set aside.
Set up a double boiler. Bring water in the bottom to a steady simmer. Place chocolate, coffee and sugar, into the top boiler. Stir until well chocolate has melted and all the ingredients are well incorporated. Remove double boiler from heat, add Grand Mariner, stir to mix. Allow chocolate mixture to cool for a bit.
With an electric mixer fitted with a whip attachment, whip egg whites into soft peaks. Set aside.
In another bowl using a clean whip attachment, whip cream into soft peaks. Set aside.
Stir egg yolks into the cooled chocolate mixture well. Using a soft rubber spatula, gently fold in the egg whites into the cream, then gently fold cream mixture into the chocolate. Set aside.
Unwrap the individual Ho-Ho Swiss Rolls. Trim ends to expose cake then slice each roll into 1-inch rounds. Line the sides of a springform pan with the cake slices. Pour the mousse into the pan, smooth top. Cover and chill a least 2 hours.
Release sides from the pan, transfer to a cake server. Slice and enjoy!