May 21, 2007
My sister makes a lovely dessert we call “mokkafromasj”, which means something like mocca mousse. It consists of whipped cream mixed with whipped eggs and sugar, with a generous amount of chopped up chocolate and some coffee (and gelatin). The taste is mainly creamy and sweet, with a nice hint of coffee and lots of chocolate.
Now, I’ve tried making this dessert myself, and it’s pretty easy. I can make a proper mousse, no problem. The problem lies in the chocolate. I’ve only tried making the mocca mousse with standard Norwegian cooking chocolate (in the 50%-60% cocoa range), which is pretty horrible stuff really. It doesn’t really taste bad or anything when used like this, but I’d like to up the quality a bit and try making my mousse with proper, dark chocolate.
Based on my vague description of this mousse, what kind of chocolate should I try? I don’t think a very fruity type (like Manjari) would work, maybe something a bit darker and more coffee-like? Then again, maybe a contrast would work.
I’ve got access mainly to Valrhona, Cluizel, Domori Sur Del Lago and possibly some types of Amedei if my local retailer has restocked.
Any help and suggestions welcome!