Chocolate Mousse

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Mousseline Au Chocolat (Chocolate Mousse)

This recipe, from Julia Child and Simone Beck’s Mastering the Art of French Cooking, is possibly the best chocolate mousse we’ve tasted.  Julia and Simone agree.  The addition of orange flavoring is delicious with the chocolate.  This can be molded, served in a bowl or individual dessert cups.

Ingredients

4 egg yolks

¾ cup sugar

¼ cup orange liqueur

4 tablespoons strong coffee

6 ounces unsalted butter (room temperature)

4 egg whites

1 pinch salt

1 tablespoon granulated sugar

2 cups of whipped cream sweetened with powdered sugar and a dash of vanilla

Directions

Beat egg yolks and sugar together until thick, pale yellow and falls back upon itself forming a slowly dissolving ribbon.

Beat in the orange liqueur.

Set mixing bowl over almost simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger.

Then set mixing bowl  in a pan of cold water and beat for an additional 3 to 4 minutes until the mixture is cool and again forms the ribbon.  It will have the consistency of mayonnaise.

Melt chocolate and coffee in double-boiler.

Remove from heat and beat in the bitter a bit at a time to make a smooth cream.

Beat the chocolate into the egg yolks and sugar, then peat in the optional orange zest.

Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.

Stir one-fourth of the egg whites into the chocolate mixture.  Fold in the rest.

Spoon into serving dish or dessert cups.  Refrigerate for at least 2 hours.

Top with whipped cream

Makes 5 cups serving 6 to 8

photo courtesy of cookedthat.com

 

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6 Responses to “Chocolate Mousse”

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    • Chocolate Guru
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