Side Pannel
Dark Chocolate Mousse
Ingredients List
- Chocolate Mousse
- 12 oz Top-quality semi-sweet
- Chocolate (the better
- The chocolate, the better
- The mousse)
- 1 c Whipping cream
- 1/4 c Hot coffee
- 1/4 c Hot water
- 3 Egg yolks, beaten
- 1 ts Vanilla
- 5 Egg whites
- 1/3 c Sugar
Directions
For dark chocolate mousse, as was served at the Royal Orleans (and was
considered to be the best chocolate mousse anyone had ever tasted), use the
list of ingredients below and follow the same procedure as above, except
using hot coffee instead of brandy, and whisking the vanilla into he egg
yolk-chocolate mixture instead of into the whites.
Melt the chocolate in a double boiler over low heat. It's a good idea to
stand over the chocolate while it is melting and stir it until it's
completely melted, then take it off the heat immediately.
Whip the cream and set aside. Pour the hot coffee and hot water slowly into
a bowl with the egg yolks, whisking briskly as you go until completely
mixed. Add the vanilla to the egg yolks.
Whisk in the melted chocolate. Keep whisking even after the mixture is
completely combined; this will help to cool the chocolate. Whip the egg
whites and the sugar until peaking but not dry.
Fold the egg-white meringue into the chocolate mixture carefully with a
wooden spoon.
Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE RECIPE. The
key to a great chocolate mousse is that you can't incorporate hot melted
chocolate into whipped cream. The chocolate mixture must be cool to the
touch or the cream will break. Lightly blend the two mixtures until
uniform.
This mousse is at its best cloudlike texture right after incorporating the
whipped cream. But at Andrea's, they pipe it into dish-shaped champagne
glasses, sprinkle chocolate shavings and powdered sugar over the top, and
refrigerate. This causes the mousse to set, which gives it a different,
heavier texture. Walt MM
Posted to MM-Recipes Digest V3 #260
considered to be the best chocolate mousse anyone had ever tasted), use the
list of ingredients below and follow the same procedure as above, except
using hot coffee instead of brandy, and whisking the vanilla into he egg
yolk-chocolate mixture instead of into the whites.
Melt the chocolate in a double boiler over low heat. It's a good idea to
stand over the chocolate while it is melting and stir it until it's
completely melted, then take it off the heat immediately.
Whip the cream and set aside. Pour the hot coffee and hot water slowly into
a bowl with the egg yolks, whisking briskly as you go until completely
mixed. Add the vanilla to the egg yolks.
Whisk in the melted chocolate. Keep whisking even after the mixture is
completely combined; this will help to cool the chocolate. Whip the egg
whites and the sugar until peaking but not dry.
Fold the egg-white meringue into the chocolate mixture carefully with a
wooden spoon.
Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE RECIPE. The
key to a great chocolate mousse is that you can't incorporate hot melted
chocolate into whipped cream. The chocolate mixture must be cool to the
touch or the cream will break. Lightly blend the two mixtures until
uniform.
This mousse is at its best cloudlike texture right after incorporating the
whipped cream. But at Andrea's, they pipe it into dish-shaped champagne
glasses, sprinkle chocolate shavings and powdered sugar over the top, and
refrigerate. This causes the mousse to set, which gives it a different,
heavier texture. Walt MM
Posted to MM-Recipes Digest V3 #260
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