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Mousse Au Chocolate Recipe

Mousse Au Chocolate recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mousse Au Chocolate recipe  PDF


4 Egg yolks
1/4 c Superfine sugar
2 tb Cognac
6 oz Semisweet chocolate, cut in
small chunks 3 tb Strong coffee
8 tb Butter soft, unsalted or
Sweet (1 stick) cut into 1/2 pieces 4 Egg whites
1/2 c Heavy cream whipped
Brush the inside of a 1 quart charlotte (cylindrical) or ring mold with a film of vegetable oil. Invert the mold on paper towels to drain. In a heatproof mi ing bowl, beat the egg yolks and sugar with a whisk, rotary or electric beater for 2 or 3 minutes or until they are pale yellow and thick enough to form a ribbon when the whisk is lifted from the bowl. Beat in the Cognac. Set the mi ing bowl over a pan of barely simmering (not boiling) water, and continue beating for 3 or 4 minutes or until the mi ture is foamy and hot. Then set the bowl over a pan of iced water and beat for 3 or 4 minutes longer, or until the mi ture is cool again and as thick and creamy as mayonnaise. In a heavy 4 to 6 quart saucepan, melt the chocolate with the coffee over hot water, stirring constantly. When all the chocolate has dissolved, beat in the butter, one piece at a time, to make a smooth cream. Then beat the chocolate mi ture into the egg yolks and sugar. In a separate bowl, with a clean whisk or beater, beat the egg whites until they are stiff enough to form stiff peaks on the wires of the whisk. Stir about 1/4 of the egg whites into the chocolate mi ture to lighten it, then very gently fold in the remaining egg whites. Spoon the mousse into the oiled mold or dessert cups and refrigerate for at least 4 hours or until it has set. To unmold and serve, run a long, sharp knife around the sides of the mold and dip the bottom of it in hot water for a few seconds. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold, and grasping both sides firmly, quickly turn the plate and mold over. Rap the plate on a table and the mousse should slide easily out of the mold. If the mousse doesn't unmold at once, repeat the whole process. With a wire whisk, rotary or electric beater, whip the chilled cream in a large bowl until it is firm enough to hold it's shape softly. Garnish with mousse with the whipped cream and serve. Source: Recipes: The Cooking of Provincial France, Foods of the World, Time/Life Books (c) 1968 Typed by .\ichele

Mousse Au Chocolate recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
774 people have voted
Last Reviewed on 2019-05-22



Wednesday, May 22 2019 Download & Print Mousse Au Chocolate recipe  PDF   Desserts recipes RSS   New

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