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

  1. 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

  1. 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.

 

  1. 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

  1. 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)

 

  1. 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

 

  1. Beat cream with vanilla until stiff (do not overbeat)

 

  1. Add about one-fourth of the beaten egg-whites to the chocolate mixture and mix well together

 

  1. Add about one-fourth of the beaten cream to the chocolate mixture and mix well

 

  1. 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.

http://www.examiner.com/food-in-san-jose/mousse-au-chocolate-chocolate-mousse-recipe

Cook with heart; eat with gusto. Buen Provecho!

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