Chocolate Mousse with Raspberry Coulis

It's no secret that Valentine's Day is a commercially-motivated beast. Corporate sponsors revel in increased sales of roses, chocolates, greeting cards, and stuffed whoziwhatsits, while restaurant folk grudgingly welcome the increased traffic and accompanying profit. Some people seem to embrace this holiday with open (and flower-filled) arms, while most others have a variety of other reactions.


From being moderately unenthused ("Why do I have to designate one day to show people I love them? Shouldn't that be every day?") to the utterly, albeit entertainingly, cynical ("F*** Valentine's Day."), there is no one consensus about the holiday.

To be honest, I can't even reconcile my own thoughts on the day to form one coherent and consistent opinion. Do I think it's a fabricated holiday? Absolutely. Do I like the idea of showing all the important people in your life some much needed love? Of course I do. Do I want to mock the holiday while simultaneously being spoiled with treats and sweet words and romantic gestures? You know it.

(I blame years of watching romantic comedies for that last one. Some of us never got past the fact that those are not real life situations.)

I was lucky this year to have a Valentine's Day that pretty much took the cake of perfection. Friends and family sent cards, making me feel all warm and fuzzy. And then BF #1 (that's because he is #1, not because he is one of several...) hit it out of the park with a workday delivery of chocolate-covered strawberries (yes, my love can be bought with food. Don't act like it wouldn't work for you, too.) and a homemade dinner that was so delectable that I continue to drool over it today.

You want to see it? OK - here is the masterful chef and his handiwork:

Grill pan - best invention ever for city-dwellers.

I need a photographer friend. Because this picture does not do the lamb chops, asparagus, and spinach-feta rice pilaf justice.

Of course, my contribution to the meal was dessert. Coveted dessert. Mousse is a perfect Valentine's Day treat because it's decadent, full of chocolate, and doesn't leave you feeling SO full that you lose your Valentine's spirit (you culprits know who you are, peanut-butter cheesecake...). Adding the raspberry coulis brings a tartness to offset the sweetness of the mousse.

Happy day/week/month/year of love!

The computer has outsmarted me and won't let me rotate my photo. I suppose I need a computer programmer friend in addition to a photographer!

Chocolate Mousse with Raspberry Coulis

Mousse:
6-8 ounces bittersweet chocolate, finely chopped
1/3 cup whole milk
1 large egg yolk
4 large egg whites
2 tablespoons sugar

Coulis:
1 pint raspberries, washed
1/4 cup sugar
1/4 cup water

Directions:
Melt the chocolate in a double broiler or microwave oven. (If you want to melt the chocolate in the microwave, set it to 30 seconds and stir thoroughly, then every 15 seconds thereafter, until melted.) Keep the chocolate in a bowl large enough to hold all of the ingredients. Let cool slightly, but the chocolate should still feel warm to the touch when you're ready to use it.

Bring the milk to a boil, then pour it over the chocolate. Using a small whisk, gently blend the milk into the chocolate. Add the egg yolk and gently whisk it into the chocolate, stopping once the yolk is incorporated.

In a stand mixer, beat the egg whites on medium speed just until they hold soft peaks. Increase the speed to medium-high and gradually add the sugar. Continue to beat the whites until they are firm but still glossy. Scoop 1/3 of the whites out of the bowl onto the chocolate mixture. Working with a whisk, beat the whites into the chocolate to lighten the mixture. Then, with either the whisk or a large flexible rubber spatula, delicately but thoroughly fold the rest of the beaten whites into the chocolate.

Turn the mousse into a large serving bowl or into individual cups, and refrigerate for 1 hour to set. This can keep for up to three days (though the texture will become more dense).

While the mousse is setting, prepare the coulis. In a small sauce pan, bring the raspberries, sugar, and water to a boil. Allow to boil for about 5 minutes, or until the raspberries have broken down. Turn off the heat and puree the mixture.

Once the coulis has cooled off, drizzle (or, if you're like me and LOVE raspberry, pour) the puree over the set mousse. Decorate to your hearts content, and then enjoy your treat!