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Mousseline au chocolat
This is a wonderful recipe for chocolate mousse. It uses both the egg yolks and egg whites, so there are no wasted ingredients. The measurements are in English/American units, so I apologize to the international readers. The recipe comes from Julia Child's Mastering the Art of French Cooking. Délicieux!
Ingredients
Directions
There are two places where I might make a mistake, so I'll warn you about them now. The first is that I hate heating the egg yolk mixture. If I stand in the kitchen and wait, I will grow impatient and fail to sufficiently heat the eggs. This does not harm the taste of the mousse, but should there be salmonella in the eggs, they won't be killed. Fortunatley, this has never happened. If I go and do something else while the eggs heat, I wait too long and they burn/scramble. One must be patient and stir frequently, even though it's a pain. The second mistake is being overzealous in the final folding. This mousse, properly made, has a delightful airy texture. Overzealous folding will ruin the texture and you will have something that resembles more a pudding than a real mousse. Otherwise, there is nothing to it.
I'm afraid the picture doesn't make it look particularly wonderful, but I promise you, it's amazing. Enjoy!
[X-posted from my personal journal.]
Ingredients
- 4 eggs, yolks and whites separated
- 1/4 cup Cointreau
- 6 oz semisweet baking chocolate
- 6 oz softened butter (1.5 sticks)
- 3/4 cup + 1 tb finely granulated sugar
- 4 Tb espresso
- pinch of salt
Directions
- Beat the egg yolks with the 3/4 cup sugar until it is pale and forms a pale ribbon. Beat in the Cointreau. Put in a double boiler over simmering water to heat thoroughly. This will cook the eggs; do not allow them to scramble. Put the mixture in a basin of cold water and beat until cool.
- Melt the chocolate in a double boiler. Mix in the coffee. Remove from heat and beat in the butter a bit at a time to make a smooth cream.
- Beat the chocolate mixture into the egg mixture.
- Beat the egg whites and salt until soft peaks are formed. Add the tb sugar and beat until stiff peaks are formed.
- Fold the egg whites into the chocolate mixture in fourths.
- Pour the mousse into a dish or individual serving cups and refrigerate for several hours prior to serving.
There are two places where I might make a mistake, so I'll warn you about them now. The first is that I hate heating the egg yolk mixture. If I stand in the kitchen and wait, I will grow impatient and fail to sufficiently heat the eggs. This does not harm the taste of the mousse, but should there be salmonella in the eggs, they won't be killed. Fortunatley, this has never happened. If I go and do something else while the eggs heat, I wait too long and they burn/scramble. One must be patient and stir frequently, even though it's a pain. The second mistake is being overzealous in the final folding. This mousse, properly made, has a delightful airy texture. Overzealous folding will ruin the texture and you will have something that resembles more a pudding than a real mousse. Otherwise, there is nothing to it.
I'm afraid the picture doesn't make it look particularly wonderful, but I promise you, it's amazing. Enjoy!
[X-posted from my personal journal.]