Mousseline Au Chocolat

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Title: Mousseline Au Chocolat
Yield: 6 Servings
Categories: Mousse


4 Egg yolks
3/4 c Sugar -- extra fine
1/4 c Orange liqueur
6 oz Semisweet chocolate
4 tb Strong coffee
1 1/2 Sticks unsalted butter --
1/4 c Orange peel -- glazed --
4 Egg whites
1 pn Salt
1 tb Sugar
2 c Creme anglaise -- vanilla
Flavored OR
Whipped cream -- sweetened

Beat the egg yolks and sugar together until the mixture is thick, pale
yellow and falls back upon itself forming a slowly dissolving ribbon.
Beat in
the orange liqueur. Set mixing bowl over not-quite-simmering water and
continue beating for 3-4 minutes until the mixture is foamy and too hot for
your finger. Then beat over cold water for 3-4 minutes until the mixture
cool and again forms the ribbon. It will have the consistency of
Melt the chocolate with coffee over hot water. Remove from heat and beat
the butter a bit at a time, to make a smooth cream. Beat the chocolate
the egg yolks and sugar, then beat in the optional orange peel. Beat the
whites and salt until soft peaks are formed sprinkle on the sugar and beat
until stiff peaks are formed. Stir 1/4 of the egg whites into the
mixture. Fold in the rest. Turn into serving dish, dessert cups or petits
pots. Refrigerate for at least 2 hours or overnight. Pass the sauce or
whipped cream separately. Source: Mastering the Art of French Cooking
Julia Child Me ke aloha, Mary

Posted to MC-Recipe Digest V1 #152

Date: Sun, 14 Jul 1996 05:41:51 -0400

From: Francine Boucher

Recipe By : Julia Child