A friend of mine just went through a break up. What do you say to a friend going through a break up? I have no idea. I usually offer tea. I'm better at what not to say. Like this for example: "There's plenty of fish in the sea." Not exactly sage words of wisdom. Maybe she liked her fish just fine. Sure, he smelled sometimes, but he wasn't so bad. Maybe she has no interest in fishing and doesn't want to shop for a fishing pole. Also to avoid, is: "If it's meant to be, it'll be." Again, not helpful. Maybe she doesn't want to throw her life to whims of destiny. The only thing worse than that might be to say "better to have loved than lost, than never to have loved." If anyone ever said this to me, their life may be in danger.
The only thing I know to be good in times like these are two words. "What else?" The best thing you can say, in my humblest, I'm-not-a-therapist opinion, to a friend spilling her woes is "what else?" That way she knows you're listening no matter how long it takes.
So what does this have to do with chocolate mousse? The answer is "nothing" imaginary person. But, in times of need, chocolate mousse can be comforting, soothing, even restorative. Chocolate mousse is what a security blanket might taste like, if you're the type of person who likes to eat blankets. And, it's the blanket I happened to eat the day I broke up with Brooklyn and moved back to Manhattan. Sure, Brooklyn had a ton to offer. He was charming. He had interesting stories. He made me laugh. But, he had complicated neighborhoods. His trains didn't always operate. Cabs wouldn't go there. He was complex to say the least. I needed the strong arms of New York. Someone who would be there at any hour. And Brooklyn couldn't offer that.
The day I broke up with Brooklyn, we had a final fling at Jacques Torres, the chocolate shop located under Brooklyn's bridge. For anyone not familiar with Jacques Torres, the pastry chef that is, he is to chocolate what Julia Childs is to French cooking. They even call him Mr.Chocolate. See. Mr.Chocolate
The outside appearance of Jacques Torres is almost as inviting as what lies inside.
Almost. There are windows which peer into the kitchen where you can watch actual magic happen. It makes Willy Wonka's house look like a low-carb salad bar. There are truffles, cookies, cookies dipped in chocolate, cake dipped in chocolate, hot chocolate. You get it. The day Brooklyn and I broke up turned out to be pretty great because Jacques Torres showed up. Here he is, that wiley fox, making sweet therapy.
And on this special day, guess what he was making? Yep. And thanks to Food & Wine magazine and yours truly, now it's yours.
8.9 ounces bittersweet chocolate, chopped
1 large egg
5 large egg yolks
1/2 cup granulated sugar
1/4 cup water
1 2/3 cups heavy cream
2 1/2 tablespoons Grand Marnier
Melt the chopped chocolate over a double boiler until smooth, stirring occasionally. Beat the whole egg and egg yolks with an electric mixer set on medium-high speed until light in color and thick, about 7 minutes; keep whipping while the sugar cooks.
Place sugar and water in a 1 quart heavy-bottomed saucepan over medium-high heat. Using a candy thermometer, cook to 250 degrees. Remove from heat and pour the sugar syrup down the side of the mixing bowl into the eggs whipping eggs. Continue to whip until the outside of the bowl is warm but not hot, 2 to 3 minutes.
Whip the heavy cream to soft peaks. Fold in the Grand Marnier with a rubber spatula. Fold the egg mixture into the whipped cream. Carefully pour the warm melted chocolate into the mixture. Use a rubber spatula to gently fold in the chocolate until completely incorporated.
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