Chocolate Mousse Challenge

Chocolate mousse is one of my favorite desserts.  Here are two of my favorite recipes for chocolate mousse.  The challenge?  Cook them both and tell me your favorite.  It's a win-win.  You get to eat a bunch of mousse!

Eric Ripert's recipe: http://www.aveceric.com/all-recipes/chocolate-mousse

Chocolate flavor can mean many different things. It can be bitter, rich, earthy, acidic and fruity—all qualities that provide various wine pairing challenges. When I was in culinary school, I was always told to drink water with chocolate but there are some very interesting wines that help enhance the chocolate flavor. In this episode, we explore two different red wines with three totally different chocolate desserts to find a perfect pairing.

Ingredients

½ cup whole milk
¼ cup granulated sugar
2 large egg yolks
6 ounces quality dark chocolate, coarsely chopped
¾ cup cold heavy cream

Serves 4-6

Directions

Place the milk in a small saucepan and gently bring to a boil.
Meanwhile, combine the sugar and eggs yolks in a small mixing bowl and whisk together until thoroughly combined.
Remove the milk from heat and very slowly whisk into the egg yolk mixture. Pour the milk and egg back into the saucepan and return to low heat. Continue to cook, stirring continuously, until the mixture thickens slightly. Remove from heat.
Place the chopped chocolate into a bowl and add the hot milk mixture in small amounts, stirring to combine. After all the milk has been incorporated, cover and cool to room temperature.
In another bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the chilled chocolate mixture and divide between dessert bowls or glasses. Chill one hour before serving.

Mocha Mousse with Sichuan Peppercorns (Mousse au Moka et Poivre) by Raquel Carena: https://www.epicurious.com/recipes/food/views/mocha-mousse-with-sichuan-peppercorns-i-mousse-au-moka-et-poivre-i-243637

Yield: Makes 4 servings

Active Time: 15 min

Total Time: 4 hr (includes chilling)

Ingredients

1. • 1/4 teaspoon Sichuan peppercorns
   • 1/3 cup heavy cream
   • 1 1/2 teaspoon ground coffee beans
   • 4 ounces 70%-cacao bittersweet chocolate, chopped
   • 3 large egg whites
   • 1 tablespoon sugar
2. • Equipment: a mortar and pestle or an electric coffee/spice grinder; 4 (4- to 5-ounces) serving glasses or ramekins
   • 4 (4- to 5-ounces) serving glasses or ramekins
3. • Accompaniment: lightly sweetened whipped cream

Preparation

1. 1. Grind peppercorns with mortar and pestle.
   2. Bring cream, coffee, and pepper to a simmer in a small saucepan. Remove from heat and let steep, covered, 30 minutes. Strain cream through a fine-mesh sieve into a bowl, pressing on solids.
   3. Melt chocolate in a large bowl. Stir in cream. Cool slightly.
   4. Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.
   5. Spoon mousse into glasses and chill at least 3 hours.