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August 2018

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Real French Chocolate Mousse Recipe

Real French Chocolate Mousse 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 Real French Chocolate Mousse recipe  PDF


4 Egg yolks
1/4 c Superfine sugar
2 tb Cognac
6 oz Semi sweet chocolate, cut
into small chumnks 3 tb Strong coffee
8 tb Soft unsalted (sweet) butter
(1 quarter lb stick) cut in 1/2 Inch pieces 4 Egg whites
1/2 c Heavy cream, whipped
Real French Chocolate Mousse French Chocolate Mousse Brush the inside of a 1 quart charlotte (cylindrical) or ring mold with a film of veg. 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 mayonaise. In a heavy 4 to 6 cup saucepan, melt the chocolate with the coffee over hot water, stirring constantly. When all of 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 seperate 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 four 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 chilled bowl until it is firm enough to hold its shape softly. Garnish the mousse with the whipped cream.

Real French Chocolate Mousse 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: 5.0 Rating 5.0
218 people have voted
Last Reviewed on 2018-08-15



Wednesday, Aug 15 2018 Download & Print Real French Chocolate Mousse recipe  PDF   Desserts recipes RSS   Thumsb up

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