Chocolate Mousse with Raspberries and Pistachios

My dad's birthday was last week and this year I asked him if he'd like it if I came over and cooked him a four course meal, complete with an appetizer, salad, main course, and a dessert. Know what he said?

"...and you'll do the dishes when you're done?"

I said, "Yes, of course!", and he immediately said, "Ok!". haha...

I was really excited because I rarely get to cook like this for anyone, so it was fun to show off what I could do. I mean, Mark and I cook for each other all the time, but never a four course meal. Geez, we'd be 400 lbs! haha... Anyway, my papa was proud and that was cool.

Soooo... since I'm sitting here watching a very good episode of Grey's Anatomy which is reducing me to nothing more than a pile of tears, I'm just gonna dive right into the dessert part of the dinner and share with you the chocolate mousse (my first) that I made for my dad.

The recipe is from Epicurious.com and was taken from a December 2002 issue of Gourmet magazine. The reviews said that this was the recipe to use if you've never made a mousse before. I believe they were right because it turned out great and the instructions were precise and easy to follow. Here's how it went:

Start by heating the heavy cream in a saucepan until hot. In another bowl, whisk together 4 large egg yolks, sugar, and salt.

Next, whisk in the hot cream until combined. Now transfer the mixture back into the saucepan and get your thermometer ready. Turn the flame on LOW and heat the custard while stirring constantly until it just reaches 160 degrees. Immediately remove it from the heat, continuing to stir so it can start to cool back down. Be sure to not let the custard get above 160 degrees or the mixture may turn to scrambled eggs.

Next, melt the chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently.

Then, whisk the custard into the melted chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks.

Whisk 1/4 of the cream into the chocolate custard to lighten...

...then fold in remaining cream gently but thoroughly.

Spoon the mousse into stemmed glasses or ramekins and chill, covered, at least 6 hours.

The recipe suggests letting the mousse stand at room temperature about 20 minutes before serving. It's good that way and it's good straight out of the fridge, too. It tastes like ice cream, but not as cold. It was so chocolaty and delicious and rich. I topped it with some freshly whipped cream sweetened with some sugar and vanilla, some chopped pistachios, and fresh raspberries. If you love chocolate like me and you have a special occasion, I suggest this dessert.