MOUSSE AU CHOCOLAT
Steps:
- In top of double boiler over hot water, melt the chocolate with the water and the sugar. Remove and cool.
- Add the yolks, one at a time, mixing well after each addition. Add the vanilla bean.
- Beat the whites until stiff. Fold into chocolate mixture. Spoon into six or eight individual pots, souffle dishes or ramekins. Refrigerate.
- To serve, top with whipped cream.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 41 milligrams, Sugar 21 grams, TransFat 0 grams
JULIA CHILD'S MOUSSELINE AU CHOCOLAT (CHOCOLATE MOUSSE)
From Julia Child's Mastering the Art of French Cooking, probably the most exquisite dessert I have ever made.
Provided by JubalHarshaw
Categories Dessert
Time 2h20m
Yield 5 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- beat the egg yolks and sugar together until thick, pale yellow, and forms a ribbon.
- beat in the orange liqueur.
- set mixing bowl over a pan of almost simmering water and beat for 3 to 4 minutes.
- set mixing bowl over a pan of cold water and beat for 3 to 4 minutes more until it is the consistency of mayonnaise.
- melt chocolate with coffee in a double boiler.
- remove from heat and slowly beat in the butter slowly and a bit at a time to make a smooth cream.
- beat the chocolate into the egg yolks and sugar.
- beat the egg whites and salt until soft peaks are formed.
- sprinkle on sugar and beat until stiff peaks are formed.
- stir 1/4 of the egg whites into the chocolate mixture.
- fold in the rest of the egg whites.
- put into serving dish, cups, champagne flutes, etc.
- refrigerate for at least two hours.
- top with whipped cream.
Nutrition Facts : Calories 482.9, Fat 25.7, SaturatedFat 15.4, Cholesterol 140.1, Sodium 55.6, Carbohydrate 64, Fiber 1.2, Sugar 61.4, Protein 4.1
JULIA'S MOUSSE AU CHOCOLAT
Make and share this Julia's Mousse Au Chocolat recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine chocolate and rum in a small pot; nestle pot inside a larger pot filled with water and set aside to allow to melt.
- Beat yolks in another small pot until pale and frothy.
- Combine sugar and coffee in another pot; cook over medium heat until dissolved, 5-6 minutes. Pour coffee mixture into yolks in a stream, while whisking, set aside.
- Pour water into a large pot to a depth of 2". Heat over medium-low heat until hot but not simmering. Nestle pot with yolk mixture over pot and cook, whisking vigorouslym until thick and creamy, about 8-9 minutes. Transfer yolk mixture to a clean bowl; beat with an electric mixer until cool; about 5 minutes.
- Uncover chocolate mixture and stir; add butter and whisk until smooth. Fold chocolate-butter mixture into yolk mixture; set aside.
- Beat egg whites in a bowl until just frothy. Add cream of tartar and salt; beat to stiff peaks. Stir 1/4 of the egg whites into chocolate-yolk mixture; gently fold in the rest. Spoon mousse into 6 serving cups or dishes. Chill until set. Beat cream to stiff peaks; transfer to a pastry bag with a star tip. Pipe a rosette of cream onto each mousse.
Nutrition Facts : Calories 513.8, Fat 40.8, SaturatedFat 24.5, Cholesterol 208.9, Sodium 196.3, Carbohydrate 34.4, Fiber 4.7, Sugar 25.5, Protein 8.4
CHOCOLATE MOUSSE: MOUSSE AU CHOCOLAT
Steps:
- In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.
- In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.
- In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks.
- Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
- Transfer to a large decorative silver or glass bowl and refrigerate until well chilled.
- To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings.
MOUSSE AU CHOCOLAT
Delicious, light chocolate mousse made with bitter dark chocolate - a perfect end to a French cuisine based meal
Provided by Marie Pierre Moine
Categories Dessert, Dinner, Treat
Time 30m
Number Of Ingredients 7
Steps:
- Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don't worry if the mixture thickens - it will smooth out again later.
- Whisk the egg whites in a large bowl until they're standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Now fold in the whipped cream, then twothirds of the grated chocolate.
- Spoon the chocolate mixture into six demitasse cups (or you could use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve the cups on saucers with some crisp biscuits tucked alongside.
Nutrition Facts : Calories 283 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
MOUSSE AU CHOCOLAT
Provided by Bryan Miller And Pierre Franey
Categories project, dessert
Time 20m
Yield Six servings
Number Of Ingredients 5
Steps:
- Cut the chocolate into one-inch pieces and place in a saucepan. Set the saucepan into a larger one with almost boiling water. Let melt over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
- Meanwhile, place the egg yolks and the sugar in a large mixing bowl. Beat well with a wire whisk for about four minutes, until very thick and lemon-colored.
- Add the chocolate mixture to the yolks and blend well with a rubber spatula.
- Beat the egg whites with salt until stiff. Do not overbeat. Fold them into the chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 39 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 23 grams, Sodium 127 milligrams, Sugar 37 grams, TransFat 1 gram
JULIA CHILD'S CHOCOLATE MOUSSE
So silken, so rich, so wonderful. Rave reviews every time! In place of the rum you may use orange liqueur, strong coffee or strained fresh orange juice. This is incredibly rich and a little goes a long way. Promise not to laugh? I always serve it with whipped cream to cut the richness of the mousse. As Julia would say "Bon Appetit!" From The Way to Cook by Julia Child
Provided by davinandkennard
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the chocolate and 4 Tbsp strong coffee in a small sauce pan and place in a pan of hot water. Stir for a minute or so until melting begins.
- Place egg yolks in a bowl and beat, adding the sugar in a thin stream. Continue beating until the mixture is thick, pale and forms a ribbon. Beat in the rum. Set over a pan of almost simmering water and beat for an additional 5 minutes. Test with your finger to make sure the mixture is warmed through.
- Allow to cool. It should again form a ribbon and have the consistency of thick creamy mayonnaise.
- Stir the chocolate until smooth and gradually add the softened butter. When totally in corporate stir the mixture into the yolks and sugar.
- In a clean dry bowl beat the room temperature egg whites. Begin slowly and increase the speed until soft peaks are formed. Sprinkle with 2 TBSP of sugar and a pinch of salt. Continue beating until stiff peaks are formed.
- Fold 1/4 of the stiff egg whites into the chocolate mixture to lighten it. Scoop the remaining egg whites on top and delicately fold them inches.
- Place into a mold or serving dishes and chill for several hours or overnight.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 286.8, Fat 19.3, SaturatedFat 11.7, Cholesterol 140.1, Sodium 33.6, Carbohydrate 22.3, Sugar 22.1, Protein 3.2
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