|Name:||Chocolate Mousse||Contributor:||David Mather|
|Description:||Not your usual Chocolate Mousse - No whipped cream, but a custard||Posted:||2006-11-04|
|Key words:||Chocolate Mousse||Category:||Desserts|
|Ingredients:||4 eggs, separated
1/4 c superfine sugar (baker's sugar)
2 Tbsp Cognac
6 oz Semisweet Chocolate in pieces
3 Tbsp strong coffee
8 Tbsp unsalted butter, softened
1/2 c heavy cream (for topping - optional)
|Preparation:||- In a heatproof mixing bowl, beat egg yolks and sugar with a whisk or beater for 2-3 min, or until pale yellow and thick enogh to form a ribbon.
- Beat in Cognac.
- Set bowl over simmering water and continue beating for 3-4 min, or until foamy and hot.
- Set bowl over a pan of iced water and beat for 3-4 min more, until cool and thick and creamy as mayonnaise.
- In a heavy 1-1.5qt saucepan over low heat (or a double boiler), melt the chocolate with the coffee.
- Beat in the butter, a bit at a time, to make a smooth cream.
- Beat the chocolate into the egg mixture.
- In a separate bowl, beat the egg whites until stiff.
- Stir 1/4 of the egg whites into chocolate mixture to lighten it.
- Fold in the rest of the egg whites
- Pour into bowls or mold.
- Chill for 4 hours until stiff.
- Serve with whipped cream (optional).
|Notes:||Originally from the Time-Life, "Cooking of Provincial France".
I brought this dish to the cookoff sometime in the late '90s.
Hardly nobody ate it (hmmph), so we had it over waffles the next morning.