Side Pannel
Jacques Cagna's Chocolate Mousse Loaf
Jacques Cagna's Chocolate Mousse Loaf
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate
Ingredients List
- 1 1/2 c Walnuts
- 1 tb White Vinegar
- 1 tb Water
- 6 oz Unsalted Butter -- melted &
- Hot
- 6 lg Egg Whites
- 12 oz Semisweet Chocolate
- 3 tb Cocoa
- 1/3 c Sugar
- 1 pn Salt
- 4 lg Egg Yolks
Directions
Butter sides & bottom of 1 qt glass loaf pan. Line bottom with parchment
paper and butter paper.
In food processor, grate walnuts. Spread 1 c over bottom & sides of
prepared pan.
Put egg whites in clean food processor work bowl. Process 8 seconds, the
pour in combined vinegar & water while machine is running. Process for 1
minute & 45 seconds, or until egg whites are whipped & hold their shape.
Gently transfer to mixing bowl. Do not wash work bowl.
Put chocolate, cocoa, sugar, & salt into work bowl. Turn the machine on &
off 4 times to chop the chocolate coarsley, then process for 1 minute until
chocolate is finely chopped. With the machine running, pour the hot butter
through the feed tube and process for 1 minute, until the chocolate is
completely melted, stopping once to scrape down the sides of the workbowl.
Add the egg yolks and process 10 seconds. Spoon egg whites onto the mixture
in a ring. Turn the machine on & off twice. Run a spatula around the sides
of the workbowl to loosen the mixture. Turn machine on & off 3 more times
until the ingredients are mixed. Some streaks of white may be visible; do
not overprocess.
Transfer to the prepared pan. Cover with plastic wrap and refrigerate for 3
hours, or until well chilled.
Carefully separate the mousse from the pan using a thin knife or flexible
spatula. Invert onto a serving platter and remove the pan. Press the
remaining walnuts into any bare spots. Let the loaf set at room temperature
for 1/2 hour before serving.
Makes 8-10 servings.
Note: the mousse can be prepared up to 1 month in advance, covered airtight
and frozen. Let thaw, covered, for 24 hours in refrigerator.
from Abby Mandel's Cuisinart Classroom
paper and butter paper.
In food processor, grate walnuts. Spread 1 c over bottom & sides of
prepared pan.
Put egg whites in clean food processor work bowl. Process 8 seconds, the
pour in combined vinegar & water while machine is running. Process for 1
minute & 45 seconds, or until egg whites are whipped & hold their shape.
Gently transfer to mixing bowl. Do not wash work bowl.
Put chocolate, cocoa, sugar, & salt into work bowl. Turn the machine on &
off 4 times to chop the chocolate coarsley, then process for 1 minute until
chocolate is finely chopped. With the machine running, pour the hot butter
through the feed tube and process for 1 minute, until the chocolate is
completely melted, stopping once to scrape down the sides of the workbowl.
Add the egg yolks and process 10 seconds. Spoon egg whites onto the mixture
in a ring. Turn the machine on & off twice. Run a spatula around the sides
of the workbowl to loosen the mixture. Turn machine on & off 3 more times
until the ingredients are mixed. Some streaks of white may be visible; do
not overprocess.
Transfer to the prepared pan. Cover with plastic wrap and refrigerate for 3
hours, or until well chilled.
Carefully separate the mousse from the pan using a thin knife or flexible
spatula. Invert onto a serving platter and remove the pan. Press the
remaining walnuts into any bare spots. Let the loaf set at room temperature
for 1/2 hour before serving.
Makes 8-10 servings.
Note: the mousse can be prepared up to 1 month in advance, covered airtight
and frozen. Let thaw, covered, for 24 hours in refrigerator.
from Abby Mandel's Cuisinart Classroom
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