The Epic Chocolate Mousse Journey

Presentation is everything, right? Well, not in the story I'm about to tell. As you can see from my photo, this is leftover chocolate mousse I made from Christmas Day with my family. And let me tell you, it's epic. It's Julia Child's recipe, and we've been making it as a tradition in my family for Christmas since I was in elementary school.

Even when I moved away and lived in different places, I always made it. When I lived in the Caribbean, I made it. When I lived in Dallas, I made it. When I lived in Hawaii, I made it. When I lived in Miami, I made it. When I did a season up in New England, I made it.

So, all my different friends and coworkers have had this chocolate mousse through the years, wherever I've been for Christmas. I've taken it to numerous parties, and I've made batches of it for days when I worked on Christmas in the restaurant, to brighten the day for my coworkers.

One year, I made it when I worked for a James Beard award-winning chef. Now, mind you, I was never a chef myself. I mostly designed beverage programs and cocktail menus. But when he took one bite of my chocolate mousse, he said, "This is the best chocolate mousse I've ever had."

A couple of months later, a couple who used to dine at the restaurant was planning an extravagant dinner for her 50th birthday. It was just her and her husband, but they were sitting with the chef, mapping out this special menu with items he would have to order from various parts of the world. They wanted chocolate mousse for dessert.

That night, the chef told me I was going to make the mousse for their upcoming dinner. I couldn't believe it. "No way!" I exclaimed. But he insisted, saying, "Yes, you are. Yours is better than mine." I responded, "Not possible."

But he wouldn't take no for an answer. So, I made the chocolate mousse, and when they tasted it, they said it was the best they had ever had.

And now, as I eat this leftover mousse, I can't help but think about how once upon a time, a James Beard award-winning chef told me that my chocolate mousse was better than his. Who knows if it's true, but it's pretty amazing. I'm savoring every bite as I write this.

If you're interested, here's the recipe for the chocolate mousse:

1. Melt 8 oz of semi-sweet chocolate on low heat with a fourth of a cup of strong brewed coffee. You can also try using bittersweet chocolate for a different flavor.

2. Take it off the heat and beat in 3 ounces or 3/4 stick of softened butter. You can use salted butter if you prefer, and don't forget to add three egg yolks.

3. In a separate bowl, beat three egg whites until foamy. Add 1/4 teaspoon of salt and continue beating until the egg whites form soft peaks. Gradually add 1/4 cup of sugar and beat until the mixture forms shiny stiff peaks. Gently fold this mixture into the chocolate mixture.

4. Pour heavy whipping cream into a chilled metal bowl and whisk or beat with an electric beater until it doubles in volume. Make sure to wash and dry the beaters fully if you used them for the previous mixture. Fold the whipped cream into the chocolate mixture.

5. Chill the mousse in the fridge for a few hours.

6. To make the whipped cream topping, use heavy whipping cream with no sugar. If you prefer a sweeter taste, add powdered sugar gradually until desired sweetness. You can portion out the mousse in dark chocolate cups or serve it in bowls and top it with whipped cream.

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