Mousseline au Chocolat

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
or
Mayonnaise au Chocolat
or
Fondant au Chocolat
or
Chocolate Mousse

Ingredients:

• 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.

Directions:

• 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).

Ingredients:

• 1-cup chilled whipping cream


• 2 tablespoons sugar


• 2 tablespoons vanilla extract

Directions:

• 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

Bon Appétit

D

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