Sunday, March 4, 2012

Chocolate Mousse

Copyright 2012 LtDan'sKitchen blogs
In an effort to get rid of my extra stash of chocolates, I decided to make a simple recipe based on Julia Child's Chocolate Mousse. The recipe itself is very rich having equal amounts of butter and chocolate since it was conceived while she was still living in France and is part of her famous Mastering the Art of French Cooking cookbook. Going through my own cookbooks, I found a recipe for chocolate mousse with chopped nuts and flavored with whiskey. Two things I wanted to change right away was to omit the nuts and to substitute brandy for the whiskey. I also simplified the recipe and it came out quite good. I'm used to my triple layer chocolate mousse cake but in a pinch, this simple recipe is actually a good way to enjoy a wonderful mousse without all the fuss and work. Julia Child's recipe will have to wait another day. 

Chocolate Mousse - Adapted

8 oz bittersweet chocolate
1/2 cup brewed coffee
1 tbsp unsalted butter
1/4 cup sugar
3 large eggs, separated
2 tbsp brandy
heavy cream, whipped

Copyright 2012 LtDan'sKitchen blogs
1. Melt the chocolate on a
    double broiler with the
    coffee and the sugar
    until smooth. Add the
    butter and mix well
    until combined.

2. Add the egg yolks one at
    a time, mixing well
    after each addition. Add
    the brandy and mix

3. Beat the egg whites on
    high until stiff. Fold into the warm chocolate mixture.

4. Divide the mousse into 4 ramekins and cover with clingfilm. Cool in the
    fridge to set for a few hours or overnight.

5. To serve, pipe a rosette of whipped cream on top of the mousse.  

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