chocolate mousse

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Last-minute holiday sweets: Easy desserts to pull together from stuff on hand

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Torta al Cioccolato — flourless chocolate cake — from ‘Via Carota’ cookbook comes together with butter, eggs and two bars of chocolate.

By Leslie Brenner

Got a couple of chocolate bars, four or five apples or a pack of sliced almonds? If so, with a couple pantry basics you can pull together a festive last-minute dessert that will dazzle and delight.

For those of us who resist planning ahead (it wasn’t our fault, right?!) I’ve pulled together a few of my favorite easy treats — including ways to adapt to what you have on hand.

A sumptuous torta al cioccolato

The magnificent flourless chocolate cake shown above, with its crackly crust and moist, rich center, can be yours if you’ve got half a dozen eggs, two 3.5-ounce chocolate bars, sugar, salt and cocoa powder or flour for dusting the pan.

Apple-Calvados (or -Brandy, -Rum, or -Whiskey) Cake

During apple season, I try to make sure I always have four or five apples on hand — first because I love eating them, but also in case I feel like baking up this easy beauty. Any kind of apples will do.

The cake evolved from a Dorie Greenspan recipe that called for rum. I love it with the French apple-brandy Calvados to double up on the apple flavor, but any kind of brandy (American apple-brandy, Spanish Brandy de Jerez, French Cognac or Armagnac, etc.), rum or even bourbon or other whiskey work, too. The types of flour you can use are flexible, as well.

Your Favorite Chocolate Mousse

Here’s a chocolate mousse you can make if you have two 3.5-ounce chocolate bars and four eggs. Flavor it however you like: with vanilla or almond extract, just about any kind of liqueur, or espresso. The garnish is a free-for-all, too.

Almond Tuiles

Got sliced almonds? Make these crisp and pretty almond tuiles — which are lovely on their own or serve with ice cream or cake.

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A chocolate mousse for every mood: This classic, easy-to-make French dessert is yours to customize

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Chocolate Mousse landscape.jpg

The first time I had chocolate mousse was when I was five or six years old and my dad took me out to lunch — just the two of us — at a fancy French restaurant. I don’t know what the restaurant was called, but it was on the same plot of land in Los Angeles where Eataly now stands, in Century City. The restaurant was cozy, dark, and — to my five-year-old mind — terribly elegant. I wore white gloves.

I don’t remember most of what we ate, only that I couldn’t wait for dessert. We were going to have a chocolate moose, my dad told me. How fantastic — a chocolate moose! An edible Bullwinkle!

And then it landed, and it was something much better than a moose: It was a Champagne coupe filled with something chocolate, crowned with a dollop of whipped cream and topped with a candied violet.

A sugar-coated tiny purple flower you could eat! This was the best thing ever. And that mousse! In that Champagne glass! I still remember the sensation, the flavor, the mouthfeel: It was like eating a rich, chocolate cloud. Heaven.

Chocolate mousse served in a Champagne coupe with a dollop of whipped cream and dried rose petals

Recently, my extreme bouts of culinary adventurism have been punctuated with longings for nostalgic French foods. Onion soup. Quiche. Chocolate mousse.

Anyone can make chocolate mousse, but you do need the right recipe. I like a classic one, which is basically melted chocolate with egg yolks mixed in, folded gently into egg whites. Chill it for three hours, and dessert is yours.

The nice thing is you can dress it up or dress it down for any mood. Spoon it into Champagne coupes if you’re feeling fancy, or jelly jars if the vibe you want is chill. Some people like to leave it in a big bowl and serve it from that, or just give everyone a spoon. You could use pretty tea cups, or ramekins or custard cups — whatever you have.

Make the mousse as sweet or dark chocolatey as you like. We’ve based our recipe on two 3.5 ounce bars of chocolate; choose the one you most love to eat. If you’re a 70 or 72% cacao person, use that. If you like sweeter (60%) or darker, adjust accordingly. My chocolate of choice is 85%. That might be a little un-desserty for dessert, so I use one 72% bar and one 85% bar: That’s perfect for me.

You can really get creative in that melting bowl of chocolate. I like to add orange liqueur, such as Grand Marnier. David Lebovitz, whose chocolate mousse proportions informed our recipe, favors Chartreuse. Julia Child called for strong brewed coffee as well as orange liqueur (which she whipped into the egg whites). Cognac could be nice, or Turkish coffee kissed with cardamom. You can use vanilla or almond extract, or even peppermint (just a touch).

Serve it naked for the full-on, chocolate-forward mousse experience, or top it with whipped cream, lightly sweetened or not, depending on how sweet you went with the mousse.

And then the (totally optional) final flourish, geared to your audience or expressive of your mood. Multi-colored or chocolate sprinkles! Slivered candied orange peel or cacao nibs! Dried rose petals! A candied violet!

If you love this recipe as much as I do, you’ll want to keep a couple of extra chocolate bars on hand for whenever you might want to conjure something special with very little effort. As long as you have four eggs, you’ll be good to go.

RECIPE: Your Favorite Chocolate Mousse

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