Side Pannel
Mousse Au Chocolat a la Craig Claiborne
Mousse Au Chocolat a la Craig Claiborne
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate, Desserts
Ingredients List
- 1/2 lb Sweet chocolate
- 6 lg Eggs; separated
- 3 tb Water
- 1/4 c Sweet liqueur (amaretto,
- -Grand Marnier,)
- 2 c Heavy cream
- 6 tb Sugar
- Whipped cream for garnish
- Grated chocolate for garnish
Directions
1. Cut the chocolate into 1/2-inch pieces and place the chocolate in a
saucepan. SEt the saucepan in hot, almost boiling water and cover. Let melt
over low heat.
2. Put the yolks in a heavy saucepan and add the water. Place the saucepan
over very low heat while beating vigorously and constantly with a wire
whisk. Experienced cooks may do this over direct heat.It may be preferable,
however, to use a metal disc such as a Flame Tamer to control the heat. In
any event, when the yolks start to thicken, add the liqueur, beating
constantly. Cook until the sauce achieves the consistency of a hollandaise
or a sabayon, which it is. Remove from the heat.
3. Add the melted chocolate to the sauce and fold it in. Scrape the sasuce
into a mixing bowl.
4. Beat the cream until stiff, adding 2 tablespoons of the sugar toward the
end of beating. Fold this into the chocolate mixture.
5. Beat the whites until soft peaks start fo form. Beat in the remaining
sugar and continue beating until stiff. Fold this into the mousse.
6. Spoon the mousse into a crystal bowl and chill until ready to serve.
When ready to serve, garnish with whipped cream and grated chocolate.
saucepan. SEt the saucepan in hot, almost boiling water and cover. Let melt
over low heat.
2. Put the yolks in a heavy saucepan and add the water. Place the saucepan
over very low heat while beating vigorously and constantly with a wire
whisk. Experienced cooks may do this over direct heat.It may be preferable,
however, to use a metal disc such as a Flame Tamer to control the heat. In
any event, when the yolks start to thicken, add the liqueur, beating
constantly. Cook until the sauce achieves the consistency of a hollandaise
or a sabayon, which it is. Remove from the heat.
3. Add the melted chocolate to the sauce and fold it in. Scrape the sasuce
into a mixing bowl.
4. Beat the cream until stiff, adding 2 tablespoons of the sugar toward the
end of beating. Fold this into the chocolate mixture.
5. Beat the whites until soft peaks start fo form. Beat in the remaining
sugar and continue beating until stiff. Fold this into the mousse.
6. Spoon the mousse into a crystal bowl and chill until ready to serve.
When ready to serve, garnish with whipped cream and grated chocolate.
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