This recipe is featured in the newly released cookbook Chic Made Simple by Esther Deutsch.
Sometimes the most important ingredient is the one you leave out. Here the margarine is left out to make an incredibly dense, extravagantly indulgent dessert. Among the few ingredients, the chocolate is clearly the star and, without the margarine, there is little added fat.
You can serve this mousse in mini dessert cups for a perfectly portioned sweet ending or double the recipe and serve in martini glasses. The mousse is kept refrigerated—not frozen—to maintain its creamy, rich texture. This is the quickest mousse you’ll ever make—and sure to become part of your cooking repertoire.
Tip:Prepare a large batch of the chocolate-dipped potato chips so you can serve a bowl heaped with these delightful chips in the center of the table,or serve extra chips on the side with the mousse
7 oz. (2 bars) good-quality bittersweet chocolate
6 large eggs
4 Tbsp. sugar
2 Tbsp. hazelnut liquor
4 oz. (½ cup) non-dairy whip topping
CHOCOLATE-DIPPED POTATO CHIPS
Salted potato chips
10 oz. chocolate chips, melted
1. To prepare the mousse: Melt the chocolate over a double boiler. Remove
from the heat. Whisk in the eggs, sugar, and hazelnut liquor. Pour
the mousse into 8 mini mousse cups or 4 martini glasses. Refrigerate
until the mousse sets.
2. In the bowl of an electric mixer or with a hand mixer, beat the whip
topping until firm and peaks form. Add a generous dollop of cream to
each mousse cup. Refrigerate until ready to serve.
3. Prepare the chocolate-dipped potato chips: Dip half of a potato chip
into the melted chocolate chips. Allow to harden on a sheet of parchment
paper. Garnish each mousse serving with a chocolate-dipped potato
chip and serve immediately.