News and Tribune


February 8, 2014

BBQ MY WAY: Valentine's Day menu

With Valentine’s Day coming up, Dave asked me to take over the keyboard this week and share a dessert recipe with you that is easy, classic and delicious — chocolate mousse. We shot an instructional video of this recipe and uploaded it to our YouTube channel, You will find it under “recent uploads.” We suggest serving this with chilled shrimp cocktail. There is a video detailing how to do that as well.

Classic Chocolate Mousse

• 6 ounces of dark chocolate chips

• 3 raw pasteurized eggs

• 3 tablespoons unsalted butter

• 1⁄4 cup plus 4 tablespoons sugar

• 1 teaspoon of real vanilla extract

• 1⁄2 teaspoon cream of tartar

• 1 cup heavy cream

Find a saucepan and a heat proof bowl. The heatproof bowl needs to fit in the saucepan so that it suspends above the bottom of the saucepan. You are creating a double boiler so the chocolate melts evenly and doesn’t burn. Place about an inch or so of water in the saucepan and bring to a gentle boil. Add the butter and chocolate to the bowl and place into the saucepan. Stir the chocolate and butter gently until all is melted and combined. Set aside and allow to cool a bit.

Place a large mixing bowl into the freezer.

Separate the yolks from the egg whites. Keep both as you will use both. Once the chocolate has cooled off a bit, whisk the egg yolks into the chocolate one yolk at a time. If you try to do this while the chocolate is very hot, you will end up with scrambled egg yokes. Once all three yolks are whisked into the chocolate, set aside.

In another bowl, beat the egg whites with a mixer until foamy. Add the cream of tartar and beat until soft peaks begin to form when you pull the beater out. That means the peaks form but then fall. Now, gradually add the quarter-cup of sugar and continue beating the eggs until they are foam and form firm peaks that do not collapse when the beater is removed.

Remove the chilled mixing bowl from the freezer. Pour the heavy cream and the 4 tablespoons of sugar into the chilled bowl. Whip with the mixer until the cream turns into whipped cream forming soft peaks.

Pour the whipped egg whites and half of the whipped cream into the chocolate mixture. Slowly and gently fold the mixture until all ingredients are mixed. Do not over-mix or the egg whites will collapse and the mousse will not be light.

Spoon the final mousse mixture evenly into four brandy glasses and top each with a layer of the remaining whipped cream. Cover and allow to chill in the fridge for three hours or so before serving. Serve this alongside chilled shrimp cocktail and a fresh green salad and you have a Valentine’s Day menu that will melt the heart of your significant other. Enjoy!

— Dave Lobeck is an Edward Jones Financial Advisor in Jeffersonville by day and a BBQ enthusiast on nights and weekends. Liz is his wife. He is also a Kansas City Barbecue Society judge. You can contact Dave with your BBQ and grilling questions at

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