Three years ago, I worked for Lexington, an organization that supports adult individuals with mental and physical disabilities. It was by far the most rewarding and fulfilling job I've ever had. It completely changed how I thought about life and my body and my health. My new job is doing something similar, working for the Guild for Human Services, which is a school/residential program for youths ages 6-22 with mental health, behavioral issues, and disabilities. I am beyond excited to be doing something I love again. And this time it is with kids!!!
A celebration was in order, and since it was me creating the celebration for me, there was only one thing I wanted: chocolate. Spanish chocolate mousse to be exact. When I was 17, I spent three weeks in Cardona, Spain, with the family of a girl that stayed with me the summer before (her name is Olga, and both she and her family are wonderful). Despite my horrible grasp of the Spanish language at the time, her family was extremely patient and kind to me, especially her mother, Mercé. This amazing woman did her best to teach me some of my favorite dishes that she made. The most important one to me was her chocolate mousse. This mousse, like other mousses I had while I was in Spain, is very different from mousse here in the states. Here, chocolate mousse often has a base of heavy cream, half and half, or includes gelatin; it is more like chocolate-flavored whipped cream. Not that there is anything wrong with that, but this is just a whole different ball game. The texture of this mousse is more like the inside of a truffle, only fluffier. Hello food-gasm.
Spanish Chocolate Mousse
The best adaptation I could manage from the kitchen of Mercé
Yield: Approx 5-6 individual servings