[guide.chat] Dark choclate mousse recepie
- From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
- To: "guide Chat List" <guide.chat@xxxxxxxxxxxxx>
- Date: Mon, 13 Jun 2011 23:51:40 +0100
Dark Chocolate Mousse Recipe from the Royal Orleans
The Royal Orleans served this chocolate mousse. People considered it the
best they had ever tasted.
12 oz Top-quality semi-sweet Chocolate (the better The chocolate, the better
The mousse)
1 cup Whipping cream
1/4 cup Hot coffee
1/4 cup Hot water
3 Egg yolks, beaten
1 teaspoon Vanilla
5 Egg whites
1/3 cup Sugar
Melt the chocolate in a double boiler over low heat. Watch carefully, stir
during heating and remove from heat immediately when melted.
I recommend using a good double boiler that is meant for melting chocolate.
The
Revere 2-Quart Covered Saucepan with Double Boiler Insert
is a good choice.
Whip the cream and set aside. Pour the hot coffee and hot water slowly into
a bowl with the egg yolks, whisking briskly as you go until completely
mixed.
Add the vanilla to the egg yolks.
Whisk in the melted chocolate. Keep whisking even after the mixture is
completely combined; this will help to cool the chocolate. Whip the egg
whites and
the sugar until peaking but not dry
Fold the egg-white meringue into the chocolate mixture carefully with a
wooden spoon.
Fold in the whipped cream. NOTE: The key to a great chocolate mousse is
being sure the chocolate is cool to the touch before adding it to the
whipped cream.
Otherwise, the cream will break down. Lightly blend the two mixtures until
uniform.
This mousse is at its best cloudlike texture right after incorporating the
whipped cream. If you want to be elegant and try something a little
different,
try piping it into dish-shaped champagne glasses, sprinkle chocolate
shavings and powdered sugar over the top, and refrigerate. The chocolate
mousse recipe
sets, which gives it a different, heavier texture.
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- » [guide.chat] Dark choclate mousse recepie - Carol O'Connor
