Bitterly Delicious Chocolate Sherbet

A triple chocolate delight, chocolate mousse filled with chocolate sauce and topped with chocolate sherbet and drizzled with coffee sauce makes a gourmet dessert recipe for a special occasion. The light and airy chocolate mousse made with bitter chocolate, cocoa powder, molten butter and egg yolks, is filled with luscious and oozing chocolate sauce made with bitter chocolate and milk. The chocolate sherbet is made with water, sugar, and chocolate with the help of an ice cream maker. The coffee sauce is made with egg whites, sugar, cream, coffee powder, and powdered sugar.

Chocolate is a popular stimulant and aphrodisiac and helps lighten and perk up the mood. In this healthy gourmet recipe, chocolate is prepared in three different ways to create a sensational gourmet experience that chocoholics will adore. The coffee sauce adds aroma and a subtle bitterness that contrasts with the sweet chocolate mousse and chocolate sherbet.

Instead of a simple chocolate mousse, the dessert is made even more decadent with a gooey chocolate filling similar to molten lava cake. The different textures in the dessert create a sensational experience in the palate. Pair this with a bottle of Banyuls grand cru for an unforgettable and romantic evening.

You can make the chocolate sherbet two days ahead of time. If you don’t have an ice cream maker, you can still make sherbet with the aid of an electric blender or mixer. You can use crushed ice together with the ingredients and process the sherbet mixture similar to making a smoothie. Place this in an airtight container in the freezer and blend after an hour of freezing. Do this at least three times to get a smooth and fine consistency.

For superior flavor, use high quality chocolate with a high percentage of cocoa solids. The quality of chocolate will determine how rich and dense the dessert will be.

Ingredients

For the mousse au chocolat:

3.5 oz. bitter chocolate

2 teaspoons unsweetened cocoa powder

2.1 oz. (about 4 tablespoons) molten butter

7 egg yolks

For the coffee sauce:

1 tablespoon instant coffee powder

1 tablespoon powdered sugar

3/4 cup cream

5 ½ tablespoons granulated sugar

7 egg whites

9 tablespoons granulated sugar

For the ending:

sugar, cocoa powder

For the bitter chocolate sherbet:

1 1/2 cups water

9 tablespoons granulated sugar

8.8 oz. bitter chocolate

For the chocolate sauce:

2/3 cups milk

3.5 oz. (7 tablespoons) chopped bitter chocolate

1. To make the mousse au chocolat, melt the 3.5 oz. bitter chocolate in a bain-marie pan. Add cocoa and molten butter. Beat the egg yolk with 5 ½ tablespoons sugar until smooth and whitish. Beat the egg whites with 1 ½ teaspoons sugar until frothy and stiff. Fold these 3 preparations together with a spatula until a smooth mousse is obtained. Refrigerate for 1 hour.

2. To make the chocolate sauce, boil 2/3 cup milk and pour it over the chopped bitter chocolate. Stir with a wooden spatula. Set aside.

3. To make the fondants, grease 4 small dessert bowls with butter. Fill them ¾ full with chocolate mousse. Bake in a 356 degree F. oven for 20 minutes. Cool. Remove the mousses from the dessert bowls and immediately place them in 4 freshly buttered dessert bowls. Use a teaspoon to dig a small hole in the center of each mousse. Fill with the chocolate sauce and freeze for 30 minutes. Cover with the remaining chocolate mousse.

4. To make the chocolate sorbet, bring water to a boil and stir in sugar. Reduce heat and simmer for 5 minutes, stirring constantly. Remove from heat and add the bitter chocolate. Stir until chocolate melts. Cover and chill. Pour in ice cream maker and freeze.

5. To make the coffee sauce, whisk egg whites until frothy and stiff. In a saucepan, heat sugar over low heat until it dissolves. Add cream and stir until you get a smooth caramel. Stir in coffee powder and powdered sugar. Fold this in to the egg mixture and blend until smooth and fluffy.

6. To serve, top chocolate mousse with the chocolate sherbet. Pour coffee sauce over the sherbet and sprinkle with sugar and cocoa powder. Serve immediately.