Hearing Ensign Wesley Crusher describe Thalian chocolate mousse (The Next Generation: The Dauphin) definitely makes me want to try it. Cocoa beans which have been aged for 400 years?! This really sounds like it would make good chocolate mousse. No wonder this was the dish Wesley chose to impress Salia, the new leader of her planet travelling to her destination.
While there’s lots of shapeshifting (including a quick appearance by Shelly from Twin Peaks!) and other adventures going on in this episode, I have always wondered about this chocolate mousse, and was keen to try it. The resulting recipe did not disappoint: it’s quite rich, chocolate-y, and quite light. The perfect combination with which to impress new leaders!
Replicate your own
(Makes 6 individual servings)
250g dark cooking chocolate, chopped or broken into small pieces
25g butter, at room temperature, chopped into a few pieces
300ml cream
3 eggs, separated
1 tablespoon caster sugar
Generous pinch of salt
For the optional topping:
4-5 tablespoons dessicated coconut
6 packets of pop rocks (one for each mousse)
Start by melting the chocolate. You can do this either in the microwave, in short 20 second bursts, stirring each time; or via the double boiler method on the stove. To do this, place a saucepan of boiling water on the stove, and place a second saucepan or glass bowl over the top. Stir while the chocolate melts. With either method, ensure that no water comes into contact with the chocolate as this can cause it to seize.
Once the chocolate is fully melted, stir in the butter. This may cause your chocolate to look like it is starting to seize and it may come together into a lump. Don’t panic!
Stir in the cream bit by bit, mixing as you go, and your chocolate should revert to its smooth liquid state. Next add the egg yolks and stir to combine, and sprinkle in the salt.
Whip the egg whites until soft peaks form. Add the caster sugar, and continue whipping until you have firm peaks.
Gently fold the egg whites into the chocolate mixture with a spatula. You want to keep in as much air as possible. Be gentle but make sure that the egg whites are completely mixed in.
Spoon your mousse into individual serving glasses or bowls and refrigerate for a minimum of 3 hours, or overnight.
When you are ready to serve the mousse, make the topping (which is optional, but awesome): Mix together the dessicated coconut and the pop rocks in a small bowl, then spoon onto the top of the mousse. You need to do this once the mousse is set otherwise the pop rocks will dissolve into the mousse.
You will end up with a deliciously rich and smooth dessert, with a topping which is literally out of this world! Certainly something for young ensigns to impress passing young leaders with!
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