Julia Childs Perfect Chocolate Mousse Food
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 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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