MOUSSE
8 oz bittersweet chocolate,
1 chopped
4 large egg yolks
5 tbsp sugar
2 tbsp kirsh
1 2/3 cup whipping cream, well chilled
GARNISH
2 1/2 cup strawberries, rinsed
1 tbsp kirsh
2 tbsp sugar
1 cup whipping cream, well chilled
A Recipe for
Chocolate Mousse With Berries
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Hunger is the best sauce in the world. |
| Cervantes |
This Recipe for Chocolate Mousse With Berries is one of thousands in the Recipes-to-go Dessert Cookbook.
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This is a recipe for Chocolate Mousse With Berries from the recipe cookbook of Recipes-to-go (Dessert)
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Food Tip |
The belly rules the mind. |
| Spanish Proverb |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Mousse: Melt chocolate in medium bowl over hot water set over low
heat. Stir until smooth. Remove from water. Whisk egg yolks with 4
Tbsp. sugar and water in a small bowl. Set bowl in a pan of simmering
water. Heat, whisking constantly, until mixture reaches 160
degrees. Remove from heat and immediately whip with mixer until cool.
Add chocolate all at once. Stir until smooth. Add Kirsh. Whip cream
with remaining 1 Tbsp. sugar until stiff. Fold into chocolate
mixture. Pour mousse in lightly oiled 5-cup ring mold. Smooth top.
Cover; freeze at least 6 hours until set. to unmold mousse, rinse
metal spatula with very hot water, dry quickly and run spatula around
rings outer edge and center. Dip mold into tepid water to come
halfway up its side for 5 seconds. Set platter on top of mold.
Quickly invert mold and platter. Shake gently downward. Carefuly lift
up mold. Smooth top of mousse with spatula. Freeze 5 minutes.
Garnish: Reserve 8 whole berries. Quarter remaining berries
lengthwise; mix with kirsh and 1 Tbsp. Sugar. Spoon into center of
mousse. Whip cream with 1 Tbsp. sugar; spoon around dessert. Garnish
with whole berries.
Serves: 8
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