Monday, May 16, 2011

Mousseline au Chocolat

MTAFC: Chocolate Mousse 2

Alex loved the chocolate Mousse I made on Friday so much, I thought I make it again. This time though, I'd consult Julia Child on how she makes this desert. So out came Mastering the Art of French Cooking vol 1 and on page 604 I found the recipe I was searching for.
Mousseline au Chocolat
Mayonnaise au Chocolat
Fondant au Chocolat
Chocolate Mousse

MTAFC Chocolate Mousse

  • 4 eggs

  • 3/4 cup baking sugar

  • 1/4 cup orange liqueur

  • 6-ounces semi-sweet baking chocolate

  • 4 tablespoons strong coffee (I substituted this with dark rum)

  • 1 & 1/2 sticks of unsalted butter

  • pinch of salt

  • 1 tablespoon granulated sugar.


  • Beat egg yolks and baking sugar together until thick and forming ribbons

  • Beat in orange liqueur

  • Set over not-quite-simmering water and continue beating for 3 to 4 minutes

  • Then beat over cold water for 3 to 4 minutes until mixture is cold and again forming ribbons.

  • Melt Chocolate and coffee (Rum) over hot water

  • Remove from heat

  • Beat in Butter until smooth

  • Beat Chocolate into egg mixture

  • Beat egg whites and salt until soft peaks form

  • Add sugar

  • Beat until stiff peaks are formed

  • Stir 1/4 egg whites into chocolate mixture

  • Fold rest of egg whites into chocolate mixture

  • Turn into serving dishes

  • Refrigerate for at least 2 hours or overnight

I topped them with another MtAoFC vol 1 Recipe found on pg 580-581.
Creme Chantilly (Lightly Beaten Cream).MTAFC: Whipped Cream

  • 1-cup chilled whipping cream

  • 2 tablespoons sugar

  • 2 tablespoons vanilla extract


  • Pour cream into a bowl set over ice

  • Beat slowly until it begins to foam

  • Beat until soft peaks form

  • Before serving fold in sugar and vanilla

MTAFC: Chocolate Mousse 3

Bon App├ętit


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1 comment:

  1. The chocolate mousse cups look devine. I love the presentation. I am now following you. I hope you will visit my blog and follow me back.


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