PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - BakingShop  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Coupons
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements

FRENCH CHOCOLATE MOUSSE

Categories: Desserts, Chocolate
Yield: 6 Servings

  • 4 Egg yolks
  • 1/4 c Superfine sugar
  • 2 tb Cognac
  • 6 oz Semi--sweet chocolate, cut into small chumnks
  • 3 tb Strong coffee
  • 8 tb Soft unsalted (sweet) butter (1 quarter lb stick) cut in 1/2 Inch pieces
  • 4 Egg whites
  • 1/2 c Heavy cream, whipped

Brush the inside of a 1 quart charlotte (cylindrical) or ring mold with a film of veg. oil. Invert the mold on paper towels to drain. In a heatproof mixing bowl, beat the egg yolks and sugar with a whisk, rotary or electric beater for 2 or 3 minutes, or until they are pale yellow and thick enough to form a ribbon when the whisk is lifted from the bowl. Beat in the cognac. Set the mixing bowl over a pan of barely simmering (not boiling) water, and continue beating for 3 or 4 minutes, or until the mixture is foamy and hot. Then set the bowl over a pan of iced water and beat for 3 or 4 minutes longer, or until the mixture is cool again and as thick and creamy as mayonaise. In a heavy 4 to 6 cup saucepan, melt the chocolate with the coffee over hot water, stirring constantly. When all of the chocolate has dissolved, beat in the butter--one piece at a time--to make a smooth cream. Then beat the chocolate mixture into the egg yolks and sugar. In a seperate bowl, with a clean whisk or beater, beat the egg whites until they are stiff enough to form stiff peaks on the wires of the whisk. Stir about 1/4 of the egg whites into the chocolate mixture to lighten it, then very gently fold in the remaining egg whites. Spoon the mousse into the oiled mold or dessert cups and refrigerate for at least four hours or until it has set. To unmold and serve, run a long sharp knife around the sides of the mold and dip the bottom of it in hot water for a few seconds. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold and, grasping both sides firmly, quickly turn the plate and mold over. Rap the plate on a table and the mousse should slide easily out of the mold. If the mousse doesn't unmold at once, repeat the whole process. With a wire whisk, rotary or electric beater, whip the chilled cream in a large chilled bowl until it is firm enough to hold its shape softly.
Garnish the mousse with the whipped cream.


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - BakingShop - Cake Decorating - Jobs - Links

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart