I beseech you my readers--be nice to your servers! They are humans and there are many things that happen in a restaurant that are beyond their control. The kitchen may screw up your order even if your server put it in correctly. The bar could be overwhelmed making your drinks take forever--trust me, it's frustrating for us too. If you ask a runner for something instead of asking me sometimes I don't get the message (not always the runners fault--they are pretty darn busy themselves). And I do have other tables that take up some of my time as well! Just things to keep in mind... (I think you my blog readers are all very kind folks, though, so I have faith that you are kind to those in the service industry.)
What do I do to take the edge off of a rough day? My job's answer is tequila--which is a beautiful thing, don't get me wrong--but I think I would usually rather have some chocolate. Dark and rich and the perfect thing to melt away all sorts of negative thoughts or feelings passing through you. Who doesn't feel better after some chocolate?
This particular recipe is somewhere along the lines of a mousse, but is thicker and denser. It feels something like an adult pudding cup. Maybe it would pair nicely with a Don Julio Anejo, neat??
Chocolate Pudding Mousse
4-5 servings (depending on cup size)
12 oz. chocolate (I had semi-sweet chocolate chips on hand but use what you will--I recommend a dark chocolate)
1/4 c. heavy cream
1/4 t. cream of tartar (optional)
1/2 t. sea salt (+more for sprinkling, optional)
extra virgin olive oil, optional
Add the chocolate chips and heavy cream to a double boiler over simmering water and slowly melt the chocolate chips.
Separate the egg yolks from the egg whites. Add the yolks and the salt to the chocolate and quickly stir. Set aside.
Add the egg whites to a mixer and add the cream of tartar if using. Beat until the egg whites form stiff peaks.
Add a large spoonful of egg whites to the chocolate mixture. Fold in. Repeat slowly with the remaining egg whites, being careful to not over mix the chocolate, trying to keep the mixture as light as possible.
Once all the whites have been added, portion the chocolate mixture into small ramekins, cover and refrigerate for at least 1 hour prior to serving.
To add extra depth of flavor (which I highly recommend), drizzle the chocolate "pudding" with a high quality extra virgin olive oil and sprinkle with extra coarse sea salt.