Post by Alan on Feb 4, 2006 8:23:30 GMT -5
French Chocolate Mousse:
Serves 4
Preparation time: 20 minutes
Prepare 6 hours in advance
Egg Safety Note: This is a real French mousse. There are raw egg products in it. In France nobody worries about such things. If you are worried, then buy some pasteurized egg whites in your grocery store’s refrigerated aisle and use them for the egg whites in this recipe. The egg yolks, however, are heated in the chocolate mixture, and therefore should not be raw IF the mixture is heated first to 160 degrees Fahrenheit, the temperature at which salmonella is instantly killed. See here for more on egg safety: www.hormel.com/templates/knowledge/knowledge.asp?catitemid=2&id=181
Ingredients:
-3 eggs
-100 grams of semi-sweet chocolate (50-70% depending upon your taste)
-30 grams of butter
-(optional) 2 TB of Grand Marnier, Cointreau, or other flavored liquor
-2 heaping TB of powdered sugar (store-bought)
Directions:
1) Separate the whites from the yolks of the 3 eggs.
2) Break up the chocolate into pieces.
3) Melt the chocolate in a double boiler until liquid.
4) Add the butter to the liquid chocolate.
5) Add the egg yolks to hot chocolate mixture and mix extremely well (see note on egg safety above).
6) If adding optional flavored liquor, add now and mix well.
7) Remove from heat and let the chocolate mixture chill in the refrigerator.
8) When the mousse is FULLY chilled, beat the egg-whites to a firm peak with an electric beater.
9) Beat the powdered sugar into the egg whites, maintaining the firm peak.
10) Scoop the egg whites into the chilled chocolate mixture and incorporate them extremely carefully by folding them in until just mixed. Don’t beat or over mix. You want the mixture to remain light.
11) Scoop into 4 individual dishes and refrigerate until ready to serve.
Serves 4
Preparation time: 20 minutes
Prepare 6 hours in advance
Egg Safety Note: This is a real French mousse. There are raw egg products in it. In France nobody worries about such things. If you are worried, then buy some pasteurized egg whites in your grocery store’s refrigerated aisle and use them for the egg whites in this recipe. The egg yolks, however, are heated in the chocolate mixture, and therefore should not be raw IF the mixture is heated first to 160 degrees Fahrenheit, the temperature at which salmonella is instantly killed. See here for more on egg safety: www.hormel.com/templates/knowledge/knowledge.asp?catitemid=2&id=181
Ingredients:
-3 eggs
-100 grams of semi-sweet chocolate (50-70% depending upon your taste)
-30 grams of butter
-(optional) 2 TB of Grand Marnier, Cointreau, or other flavored liquor
-2 heaping TB of powdered sugar (store-bought)
Directions:
1) Separate the whites from the yolks of the 3 eggs.
2) Break up the chocolate into pieces.
3) Melt the chocolate in a double boiler until liquid.
4) Add the butter to the liquid chocolate.
5) Add the egg yolks to hot chocolate mixture and mix extremely well (see note on egg safety above).
6) If adding optional flavored liquor, add now and mix well.
7) Remove from heat and let the chocolate mixture chill in the refrigerator.
8) When the mousse is FULLY chilled, beat the egg-whites to a firm peak with an electric beater.
9) Beat the powdered sugar into the egg whites, maintaining the firm peak.
10) Scoop the egg whites into the chilled chocolate mixture and incorporate them extremely carefully by folding them in until just mixed. Don’t beat or over mix. You want the mixture to remain light.
11) Scoop into 4 individual dishes and refrigerate until ready to serve.