Dark Chocolate Mousse

Title:
Dark Chocolate Mousse

Yield:
12 Servings

Categories:
Puddings,
Desserts




Ingredients:





          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






 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


 


   Date: Sun, 22 Sep 1996 22:08:59 -0400


 


   From: Walt Gray