1 chocolate mousse
12 oz top-quality semi-sweet
1 chocolate (the better
1 the chocolate, the better
1 the mousse)
1 cup whipping cream
1/4 cup hot coffee
1/4 cup hot water
3 egg yolks, beaten
1 tsp vanilla
5 egg whites
1/3 cup sugar
A Recipe for
Dark Chocolate Mousse The Royal Orleans
The belly rules the mind. |
| Spanish Proverb |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
This Recipe for Dark Chocolate Mousse The Royal Orleans is one of thousands in the Recipes-to-go Dessert Cookbook.
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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
This is a recipe for Dark Chocolate Mousse The Royal Orleans from the recipe cookbook of Recipes-to-go (Dessert)
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| Mark Twain |
Herb Tip |
Food Tip |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
For dark chocolate mousse, as was served at the Royal Orleans (and was
considered to be the best chocolate mousse anyone had ever tasted),
use the list of ingredients below and follow the same procedure as
above, except using hot coffee instead of brandy, and whisking the
vanilla into he egg yolk-chocolate mixture instead of into the whites.
Melt the chocolate in a double boiler over low heat. It's a good idea
to stand over the chocolate while it is melting and stir it until it's
completely melted, then take it off the heat immediately.
Whip the cream and set aside. Pour the hot coffee and hot water
slowly into a bowl with the egg yolks, whisking briskly as you go
until completely mixed. Add the vanilla to the egg yolks.
Whisk in the melted chocolate. Keep whisking even after the mixture is
completely combined; this will help to cool the chocolate. Whip the
egg whites and the sugar until peaking but not dry.
Fold the egg-white meringue into the chocolate mixture carefully with
a wooden spoon.
Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE
RECIPE. The key to a great chocolate mousse is that you can't
incorporate hot melted chocolate into whipped cream. The chocolate
mixture must be cool to the touch or the cream will break. Lightly
blend the two mixtures until uniform.
This mousse is at its best cloudlike texture right after
incorporating the whipped cream. But at Andrea's, they pipe it into
dish-shaped champagne glasses, sprinkle chocolate shavings and
powdered sugar over the top, and refrigerate. This causes the mousse
to set, which gives it a different, heavier texture. Walt MM
Serves: 12
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