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| Name: | Chocolate Mousse | Contributor: | David Mather |
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| Description: | Not your usual Chocolate Mousse - No whipped cream, but a custard | Posted: | 2006-11-04 |
| Key words: | Chocolate Mousse | Category: | Desserts |
| ID: | 801 | Updated: | 2006-11-15 09:42:31 |
| 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) |
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| 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). |
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| 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. |
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