MOUSSE-CHOC-1(D) USENET Cookbook MOUSSE-CHOC-1(D)
MOUSSE-CHOC-1 - A rich but not cloying chocolate mousse
This recipe is based on one that appeared several years ago
in Bon Appetit. After much experimentation, we have come up
with this recipe, which is less sweet than the original and
downright scrumptious. (I even like it, and I don't gen-
erally like chocolate anything.)
INGREDIENTS (Serves 12-20)
1/2 cup butter
1 cup flour
1 egg yolk (see note)
1 tsp vanilla
1 tsp grated lemon peel (optional)
13 oz semisweet chocolate (see note)
3 oz unsweetened chocolate
2 whole eggs
4 eggs, separated
16 oz whipping cream
powdered (confectioner's) sugar
(1) Make the crust: Preheat oven to 350 deg. F. Cut
flour and butter together. With a fork mix in egg
yolk, vanilla, and lemon peel. Press onto the
bottom and sides of a 9 inch springform pan, and
bake for 10-12 minutes at 350 deg. F, or until it
just begins to turn slightly golden.
(2) Melt all the chocolate in a double boiler.
(3) Whip the whipping cream with 2-3 Tbsp of powdered
sugar (the stiffer you whip it, the stiffer the
mousse will be).
(4) Beat the eggs whites with 2-3 Tbsp powdered sugar.
(5) Remove the top pan of the double boiler (with the
melted chocolate) from the bottom pan and let it
cool a bit. ("Cool" means it's only cool enough so
that when you add the eggs in the next step, they
don't cook. You still need to be able to stir
(6) Add the whole eggs to the chocolate, one at a
time, and mix well.
(7) Then add the egg yolks one at a time and mix well.
(8) Mix some of the whipping cream (enough to lighten
the chocolate) into the chocolate.
(9) Alternately fold in the whipping cream and the egg
whites into the chocolate.
(10) Pour into the crust.
(11) Refrigerate 6 hours or overnight.
This is my cheesecake crust. A graham cracker crust works
well too. The original recipe used a crust made from cho-
colate wafer cookies.
If you have no better use for the extra egg white in making
the crust, add it to the eggwhites used in the filling.
I don't recommend Ghirardelli chocolate, as it's too sweet.
The function of the powdered sugar is to help the
cream/whites stiffen. The sweetness of the mousse comes
from the semisweet chocolate, not the powdered sugar. Note
6: You can also use a 12-inch springform. Instead of put-
ting the crust up the entire sides, just go up half way. Or
you can use two 8-inch springforms. In this case either
spread the crust very thin or increase the crust by 50%.
Difficulty: moderate to hard. Time: About 45-60 minutes for
beginners, 30 minutes once you have it down. Cooking time:
15 minutes for the crust. Precision: crust ingredients
should be measured precisely.
Santa Cruz, CA
Excelan, Inc., San Jose, CA
From: email@example.com (Alan M. Marcum)
Subject: RECIPE: Mint mousse
Date: 12 Sep 86 03:27:16 GMT
Organization: Sun Microsystems, Mountain View, California
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