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.

     Aviva Garrett
     Santa Cruz, CA
     Excelan, Inc., San Jose, CA
     Path: decwrl!recipes
     From: (Alan M. Marcum)
     Subject: RECIPE: Mint mousse
     Date: 12 Sep 86 03:27:16 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: Sun Microsystems, Mountain View, California
     Lines: 50
     Approved: reid@decwrl.UUCP

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