Side Pannel
French Chocolate Mousse r1
French Chocolate Mousse r1
- Recipe Submitted by maryjosh on 10/20/2016
Ingredients List
- 6 oz (170g) 85% dark chocolate, chopped
- 6 oz (170g) salted butter, cut into chunks
- 1/4 cup (60ml) strong brewed coffee
- 4 egg yolks, from large eggs
- 2/3 cup (170g) caster sugar
- 1 Tbsp (30ml) rum
- 1 Tbsp (15ml) water
- 4 egg whites, from large eggs
- 1 Tbsp castor sugar
- pinch of salt
- 1/2 tsp vanilla extract
Directions
Create a double boiler out of a small saucepan filled with simmering water, and a medium bowl set over top. Place the chocolate, cubed butter and strong coffee in the bowl, and stir until melted and combined. Take the bowl off the heat, and let the chocolate cool slightly.
Fill a large bowl with ice cold water and set aside. Place the egg yolks, 2/3 cup (170g) of sugar, rum, and the water in another medium bowl and set over the simmering water. Using an electric hand whisk, whisk the yolk mixture until it's thick and airy, 'like runny mayonnaise'.
Remove the whipped yolk mixture from the heat, and place the bowl in the bowl of ice water. Gently whip until the yolk mixture is thick and cooled.
Fold in the chocolate mixture from step 1 into the egg yolk mixture.
Using a stand mixer or hand held whisk, whip the egg whites and salt in a clean bowl free from any grease, until soft peaks form. Sprinkle the tablespoon of sugar over the egg whites, and whip until stiff peaks form, and they're thick and shiny. Add in vanilla.
Fold one third of the whipped egg whites into the chocolate mixture, and then fold in the remaining whipped whites until just incorporated.
Carefully pour the mousse into ramekins and refrigerate until firm, at least 4 hours or overnight.
Fill a large bowl with ice cold water and set aside. Place the egg yolks, 2/3 cup (170g) of sugar, rum, and the water in another medium bowl and set over the simmering water. Using an electric hand whisk, whisk the yolk mixture until it's thick and airy, 'like runny mayonnaise'.
Remove the whipped yolk mixture from the heat, and place the bowl in the bowl of ice water. Gently whip until the yolk mixture is thick and cooled.
Fold in the chocolate mixture from step 1 into the egg yolk mixture.
Using a stand mixer or hand held whisk, whip the egg whites and salt in a clean bowl free from any grease, until soft peaks form. Sprinkle the tablespoon of sugar over the egg whites, and whip until stiff peaks form, and they're thick and shiny. Add in vanilla.
Fold one third of the whipped egg whites into the chocolate mixture, and then fold in the remaining whipped whites until just incorporated.
Carefully pour the mousse into ramekins and refrigerate until firm, at least 4 hours or overnight.
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