Julia Childs Mousseline Au Chocolat Chocolate Mousse Food

JULIA CHILD'S CHOCOLATE MOUSSE

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.

JULIA CHILD'S MOUSSELINE AU CHOCOLAT (CHOCOLATE MOUSSE)

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.

JULIA'S MOUSSE AU CHOCOLAT

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.