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FRENCH CHOCOLATE MOUSSE Categories: Desserts, Chocolate
Brush the inside of a 1 quart
charlotte (cylindrical) or ring mold with a film of veg. oil.
Invert the mold on paper towels to drain. In a heatproof mixing
bowl, beat the egg yolks and sugar with a whisk, rotary or
electric beater for 2 or 3 minutes, or until they are pale yellow
and thick enough to form a ribbon when the whisk is lifted from
the bowl. Beat in the cognac. Set the mixing bowl over a pan of
barely simmering (not boiling) water, and continue beating for 3
or 4 minutes, or until the mixture is foamy and hot. Then set the
bowl over a pan of iced water and beat for 3 or 4 minutes longer,
or until the mixture is cool again and as thick and creamy as
mayonaise. In a heavy 4 to 6 cup saucepan, melt the chocolate
with the coffee over hot water, stirring constantly. When all of
the chocolate has dissolved, beat in the butter--one piece at a
time--to make a smooth cream. Then beat the chocolate mixture
into the egg yolks and sugar. In a seperate bowl, with a clean
whisk or beater, beat the egg whites until they are stiff enough
to form stiff peaks on the wires of the whisk. Stir about 1/4 of
the egg whites into the chocolate mixture to lighten it, then
very gently fold in the remaining egg whites. Spoon the mousse
into the oiled mold or dessert cups and refrigerate for at least
four hours or until it has set. To unmold and serve, run a long
sharp knife around the sides of the mold and dip the bottom of it
in hot water for a few seconds. Then wipe the outside of the mold
dry, place a chilled serving plate upside down over the mold and,
grasping both sides firmly, quickly turn the plate and mold over.
Rap the plate on a table and the mousse should slide easily out
of the mold. If the mousse doesn't unmold at once, repeat the
whole process. With a wire whisk, rotary or electric beater, whip
the chilled cream in a large chilled bowl until it is firm enough
to hold its shape softly.
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