Harridge Post & Prospector

Roxie’s Recipes (for the lazy cook)

This week, Roxie presents her decadent chocolate mousse. Miss Sandra will never admit it, but she steals extra servings from the big walk-in fridge up at the Harridge place.

Can a dessert be both light and rich at the same time? I say, “Absolutely!” – and this decadant mousse with Kahlua will defnitely satisfy that craving for “something chocolatety”

WARNING: THIS RECIPE IS BASED ON THE TRADITIONAL FRENCH RECIPE, WHICH INCLUDES RAW EGGS IN THE FINISHED DISH. If you are uncomfortable with this, there are other recipes to be found which fully cook or eliminate the eggs. If you wish to proceed, use the freshest eggs you can find and follow all standard safe food handling procedures. You might also be able to find pasteurized eggs (just not here in Harridge.)

– 1 cup heavy whipping cream
– 1 cup semi-sweet chocolate chips
– 2 tbs butter
– 2 tbs Kahlua liqueur
– 2 tbs strong coffee or espresso
– 3 tbs orange juice
– 1 tsp vanilla
– 2 eggs, separated
– ¼ cup sugar

  • Separate the eggs. Set aside the whites for the last step.
  • Using a whisk attachment, beat the whipping cream. For best results, I find it works well to start on a low speed and gradually increase mixing speed until you get a nice fluffy texture. Gradually add the sugar, continuing to blend until fully combined. Set aside.
  • Utilizing a double-boiler*, melt the chocolate chips, then add the butter, stirring until both are thoroughly melted and mixed. Then add the Kahlua, coffee, orange juice, vanilla and egg yolks. Continue stirring over low heat until you get a nice smooth texture. This process will also slightly cook the egg yolks.
  • Fold your chocolate mixture into the whipped cream, stirring gently until the chocolate is evenly distributed.
  • In a separate bowl, whip the egg whites until they are quite frothy. Add this to your chocolate/whipped cream and mix until well blended.
  • Pour into your serving glasses or ramekins and refrigerate for at least 3 hours. When you serve it, top with a dash of whipped cream and white chocolate curls.

*If you do not have a double-boiler, you can achieve the same results by using a heat-proof bowl sitting on top of a pot of boiling water.

Now, Friday at 8pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: https://knvc.org. If you happen to miss it for some reason, they will re-air it on Sunday at 9pm.

Need to catch up on previous episodes? Go to https://anchor.fm/harridgehouse to stream episodes 1 through 5.

Next week: Linda’s favorite Peach Pie