I’M READY TO SLEEP WITH YOU CHOCOLATE MOUSSE

MPB

Do you remember when sleeping with someone new for the first time was special? A time when there was no alcohol involved, or if any, just Champagne, and you were in a hotel room with your one true love, and it was magical? Or maybe you’d just gotten married to your vampire husband, who’d promised to fuck you once before he turned you? And he’d taken you all the way to his vampire mom’s private island just to do it! That’s how exciting it is to him! That’s what a big deal this first time is!

I don’t remember this time. I remember a time when it was the third date and I was drunk and wanted to see if there was bed chem. I remember a time when I was totally wasted and rambling on about how where I was on my menstrual cycle would allow us to have unprotected sex, even though I wasn’t on the pill. I remember a time when I thought, Fuck it, might as well. I want you to like me.

Well! I want to go back to the other time! So here’s an idea: Make a special dessert that says, “Hey, sexy, I’m rad and ready. Wanna eff?” Be cool, though. Serve it after dinner, in a jokey way.

This dessert is rich, indulgent, and, yes, sexy. But when it comes to combining food and sex (something we don’t have much experience with, but we want cool food-sex girls to buy this book), practicality is where it’s at.

Crème brûlée, for example, is not a good postsex dessert, because it requires gently burning sugar with a kitchen torch—not a great idea when you’re naked. But this gorgeous, creamy mousse can be prepared prebooty, spooned into goblets or wineglasses, and stored in the fridge until it’s ready to serve. And walking to the fridge to retrieve goblets of creamy whipped dark chocolate mousse?

That you most definitely should do naked.

SERVES 2

INGREDIENTS

¾ cup semisweet chocolate, coarsely chopped (or use the equivalent chocolate chips)

14 ounces heavy cream, chilled

3 large egg whites

⅛ cup sugar

Sweetened whipped cream, for garnish (optional)

Shaved bittersweet chocolate, for garnish (optional)

DIRECTIONS

• Fill a small saucepan with tap water to a depth of about 2 inches. Cover with a heatproof bowl to create a double boiler. Bring the water to a low simmer over high heat and place the chocolate in the bowl, stirring until melted. (Alternately, melt the chocolate in a microwave-safe bowl in the microwave.)

• Turn off the heat and let stand.

• Beat the cream in a large mixing bowl until it forms soft peaks, 7 to 8 minutes (we like to use an electric beater for this, but you can do it by hand if you don’t have one). Set aside.

• In a separate mixing bowl, whip the egg whites to soft peaks (again, with an electric beater or by hand). This should take 7 to 8 minutes.

• Gradually add the sugar to the egg whites and continue whipping until peaks form.

• Add the melted chocolate to the whipped egg whites.

• When the chocolate is almost completely incorporated, fold in the whipped heavy cream.

• Cover the mousse and refrigerate until set, about 1 hour.

• Divide the mousse between 2 wineglasses or cups and top with the sweetened whipped cream and shaved chocolate, if desired.