Counting Down Advent…5 Days Left: Christmas MOUSSE AU CHOCOLATE
What makes a belly jolly, a gloomy heart merry, and the bitter medicine go down? Why…a spoonful of light-as-air chocolate mousse, of course!
When the unexpected troubles of life seem to weigh me down, I find that there is no better comfort for my soul than a bowl of mousse au chocolate.
Come; take a comfortable seat at our cozy table. Dinner is served!
Recipe serves 8 (recipe needs to be prepared 24-hours before serving)
STEPS 1 (chocolate):
4 squares (4-ounces) unsweetened chocolate
4 tablespoon butter
- In the top of a double boiler over very hot water melt the chocolate and butter, stirring with a sturdy wooden spoon until smooth; set aside to cool
STEPS 2 (egg-yolks):
5 extra-large egg yolks
1/4 cup sugar
1/4 teaspoon sea salt
1 tablespoon vanilla
Melted chocolate from steps 1, cooled
1/3 cup heavy cream
- Bring a 2-quart pot with water to almost boiling, and immediately take off the burner. Combine egg-yolks, sugar and salt in a bowl that will just fit over the pot of hot water — the bottom of the bowl touching the hot water — and whisk (constantly) until the eggs have thickened to form soft ribbons.
- Gradually whisk in the vanilla, melted chocolate and cream until mixture is smooth and thickened; set aside.
STEPS 3 (egg whites):
5 extra-large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/4 cup golden-brown sugar
- In a large bowl, with an electric mixer at high speed, beat egg-whites with cream of tartar until soft peaks form (do not overbeat)
- Gradually add the sugars, 2 tablespoons at a time, beating well after each addition; continue beating until stiff peaks form
STEPS 4 (putting it all together):
1 and 1/3 cup heavy whipping cream
1/2 tablespoon vanilla
Chocolate and egg-yolk mixture from steps 2
Beaten egg-whites from steps 3
- Beat cream with vanilla until stiff (do not overbeat)
- Add about one-fourth of the beaten egg-whites to the chocolate mixture and mix well together
- Add about one-fourth of the beaten cream to the chocolate mixture and mix well
- Very gently fold the chocolate mixture and the rest of the beaten cream into the beaten egg-whites, folding until just incorporated (do not over-fold, it doesn’t have to be perfectly incorporated, some white throughout will show)
10. Gently turn into a serving dish, and refrigerate for 24 hours before serving
Follow my link for viewing the slide-show, for a visual guide.
Cook with heart; eat with gusto. Buen Provecho!