Impress with French dessert
The Best Thing You're Not Eating
Heather L. Nicholson
Chocolate lovers beware! There is a chocolate
mousse out there that is a challenge to make and high in calories, but
undoubtedly the crème de la crème of desserts.
This French dessert will not only impress
guests, but also whet anyone's palate. The great thing about a chocolate
mousse is that it can be made hours or
even the day before serving, leaving plenty
of time to worry about more important dinner plans.
Mousseline Au Chocolat (Chocolate Mousse)
Serving Size: Six to eight people. (To
serve a group of four, cut recipe in half. For a group of two, cut recipe
in half again.)
Melting the Chocolate -- You'll need:
-- One cup semisweet chocolate bits or
six squares semisweet baking chocolates
-- Four tablespoons strong coffee
-- A small saucepan and wooden spoon
-- A larger pan with almost-simmering water
Place the chocolate and coffee into the
small saucepan. Remove the larger pan with water from the heat and place
chocolate pan in it. Stir for a minute or
so until chocolate begins to melt; let
it melt slowly over the hot water while you go on with the recipe.
The egg yolks and sugar -- You'll need:
-- Four egg yolks
-- Mixing bowl
-- Wire mixer
-- Three-fourths cup granulated sugar (instant
superfine preferred, but not required)
-- One-fourth cup orange liqueur or rum
(non-alcoholic try orange juice or coffee)
-- A pan of almost-simmering water
Place egg yolks in mixing bowl and beat
with whip while gradually pouring in the sugar in a thin stream. Continue
beating two to three minutes until mixture
is thick and pale.
Beat in the liqueur (or other liquid) and
set bowl in the pan of almost-simmering water. Beat at moderate speed four
to five minutes until mixture is foamy
Remove bowl from hot water and place in
cold water. Beat mixture with whip until it cools. It should end up having
the consistency of thick, creamy
Adding butter and chocolate -- You'll need:
-- One and one-half sticks (six oz.) softened
Stir chocolate until completely smooth.
Gradually beat in softened butter. Beat the chocolate and butter mixture
into the yolk and sugar mixture.
Egg whites -- You'll need:
-- Four egg whites, room temperature
-- A clean, dry bowl and egg beater
-- Pinch of salt
-- Two tablespoons granulated sugar
-- A spatula
Beat egg whites slowly until they start
to foam. Beat in salt. Increase speed gradually until soft peaks are formed.
Add sugar and beat until stiff peaks form.
Stir one-fourth of the egg whites in mixture
to lighten it up. Fold in remaining egg whites with a spatula delicately.
Chilling and serving -- You'll need:
-- Your choice of either a lightly oiled
dessert mold, serving bowl or individual dessert cups.
-- After pouring mixture into dish, cover
and chill for several hours or overnight. Garnishes that can be included
are a dollop of whipped cream, seasonal
berries or shaved chocolate slivers.