Chocolate Mousse Craig Clairborne Recipes

Steps:

• Preheat the oven to 350 degrees. Position the rack in the center of the oven.
• To prepare the cake, put the six egg yolks and one-half cup of the sugar into the bowl of an electric mixer. Beat on high speed until the yolks are thick and lemon-colored. Beat in the three tablespoons of instant espresso coffee.
• Start beating on low speed while adding the flour and cocoa.
• Put the six egg whites in a clean bowl and, using a clean beater, beat them until they are partly stiff. Add the remaining one-quarter cup of sugar and continue beating until the whites are stiff but not dry.
• Fold the whites into the yolk mixture.
• Line a heavy-duty 17-by-11-inch jellyroll pan with a sheet of parchment or aluminum foil.
• Pour and spread the cake mixture into the prepared pan, smoothing over the top. Place in the oven and bake 12 to 15 minutes, reversing the pan once, front to back, during the baking time.
• When the cake is cooked, spread a second sheet of parchment or aluminum foil on top of the cake. Gently place a baking sheet on top and quickly flip the cake over and onto the baking sheet. Peel off the parchment or foil on which the cake baked.
• Lightly oil two seven-cup loaf pans. Line the pans with clear plastic wrap, letting the wrap extend outside the pans. Carefully place the pan on top of the cake and, using a knife, cut and trace it around the bottom of the pan. Cut out a rectangle of cake to fit inside each loaf pan. The rest of the cake will be used later.
• To prepare the mousse, pour the cream into a two-quart saucepan and bring to a simmer. Let simmer about 30 minutes or until the cream is reduced to two cups. Stir in the three tablespoons of instant espresso coffee.
• Put the bittersweet and unsweetened chocolate into the container of a food processor and blend well. Or chop the chocolate as finely as possible by hand. Add the chocolate to the cream mixture and stir over low heat until blended.
• Pour and scrape this mixture into the container of a food processor and gradually add the butter, bit by bit. Add the egg yolks one at a time and process until smooth. If a food processor is not used, this can be done in an electric blender in two batches.
• Beat the egg whites with one- half cup of sugar until they are stiff but not dry. Pour the chocolate mixture into the whites and fold over and over with a spatula until no whites show.
• Pour an equal portion of the mousse into each of the prepared loaf pans. Make more cutouts of the cake to cover the mousse. Refrigerate until ready to serve. Unmold and serve sliced.

Steps:

• Place chocolate in metal mixing bowl. Place bowl over, not in, basin of simmering water. Let stand, stirring occasionally, until chocolate melts.
• Combine sugar and water in a saucepan, and bring to a boil. Cook about 4 minutes or to the soft-ball stage (see note).
• Meanwhile, put egg whites into the bowl of an electric mixer and start beating. When eggs are fairly stiff, reduce speed and gradually add sugar syrup while beating. Continue beating until the bottom of the bowl cools to room temperature.
• Pour and scrape melted chocolate into the mixture and blend thoroughly.
• Blend rum and vanilla. Add to chocolate mixture, and beat well to blend.
• Whip cream until stiff. Add about a third of the whipped cream to the chocolate mixture and stir to blend. Add remaining cream and fold it in. Spoon or pour the mixture into 6 to 8 serving dishes or parfait glasses, and chill until set. Garnish each serving with berries or candied violets or chestnuts.

Steps:

• Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
• In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
• In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
• Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

Steps:

• Mix the ginger with one tablespoon of the sugar and set aside. Let stand for 30 minutes or longer.
• Melt the chocolate in a saucepan with the butter and rum over very low heat. Blend thoroughly. Add the ginger mixture and stir.
• Put the egg whites in a mixing bowl and reserve until ready to use. Place the yolks in another bowl and place over simmering water. Add six tablespoons of sugar and beat vigorously with a whisk until pale yellow. Add the vanilla and continue to whisk until well blended. Add this to the chocolate mixture and blend well.
• Beat the egg whites with the remaining three tablespoons of sugar until stiff. Fold this mixture into the chocolate mixture. Beat the cream until stiff and fold this in. Scrape the mixture into a serving bowl and refrigerate. Chill.