| Duckie ® |
Real French Chocolate Mousse
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : D - Mousse France
Chocolate Coffee & Espresso
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Egg yolks
1/4 c Superfine sugar
2 tbsps Cognac
6 ozs Semi--sweet chocolate -- cut
- into small chunks
3 tbsps Strong coffee
8 tbsps Soft unsalted (sweet) butter -- in pieces
4 Egg whites
1/2 c Heavy cream -- whipped
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 mayonnaise. 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 separate 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. Garnish the mousse with the whipped cream.
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Per serving (excluding unknown items): 130 Calories; 11g Fat (81%
calories from fat); 5g Protein; 1g Carbohydrate; 169mg Cholesterol;
49mg
Sodium
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