Difference between revisions of "Alice's Luscious Chocolate Mousse"
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* 3 tablespoons [[granulated sugar|sugar]] | * 3 tablespoons [[granulated sugar|sugar]] | ||
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# Place [[chocolate]] and ¼ cup of [[water]] (or liquid of your choice) in a medium microwave-safe bowl. | # Place [[chocolate]] and ¼ cup of [[water]] (or liquid of your choice) in a medium microwave-safe bowl. | ||
# Melt [[chocolate]] in the microwave for 30 sec on high, stir. | # Melt [[chocolate]] in the microwave for 30 sec on high, stir. | ||
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==References== | ==References== | ||
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| − | [[Category:French | + | [[Category:French cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Mousse Recipes]] | [[Category:Mousse Recipes]] | ||
[[Category:Bittersweet chocolate Recipes]] | [[Category:Bittersweet chocolate Recipes]] | ||
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[[Category:Rum Recipes]] | [[Category:Rum Recipes]] | ||
[[Category:Valentine's Day Desserts]] | [[Category:Valentine's Day Desserts]] | ||
| − | [[Category:Dessert | + | [[Category:Dessert Recipes]] |
[[Category:Holiday Recipes]] | [[Category:Holiday Recipes]] | ||
Latest revision as of 16:45, 15 July 2012
Description
This recipe is from Alice Medrich's Bittersweet.
This recipe is quite easy, especially if you're not concerned about eating raw eggs (I've made this 3 times now, and I'm still here! LOL). The mousse is luscious and intense - the flavor of the chocolate is the star here so use the best quality that you can find. You may use this as a filling for cakes or tortes as well (enough for 2 thick layers of mousse for a 9" cake).
File:Alice's Luscious Chocolate Mousse.jpg
Alice's Luscious Chocolate Mousse
Ingredients
- 6 ounces bittersweet chocolate or semisweet chocolate, finely chopped
- ¼ cup water or coffee or milk or ½ cup heavy cream (if you want a creamier, not-too-intense mousse)
- 1½ tablespoons brandy or rum or liquor, of choice (optional)
- 3 eggs, at room temperature
- 3 tablespoons water
- 3 tablespoons sugar
Procedures
- Place chocolate and ¼ cup of water (or liquid of your choice) in a medium microwave-safe bowl.
- Melt chocolate in the microwave for 30 sec on high, stir.
- Repeat the zapping and stirring until chocolate mixture is smooth and completely melted.
- Stir in brandy (or other liquor), if using and set aside.
- In a medium heatproof bowl, whisk eggs with the 3 tbsp water and sugar until well-blended.
- Set bowl in a skillet of barely simmering water, stirring constantly, cook egg mixture until it registers 160°F on instant-read thermometer (remove bowl from the skillet to check temp).
- Once the temp has been reached, remove bowl from skillet and beat with an electric mixer at high speed for at least 3-4 minutes, until eggs have a texture similar to softly whipped cream.
- Fold about ¼ of the egg mixture into the melted chocolate.
- Scrape the lightened chocolate mixture into the remaining beaten eggs and fold gently, until evenly incorporated.
- If egg safety is not an issue, omit the heating step- whip the eggs with the sugar (omit the water, as it's added just to prevent eggs from scrambling) and proceed accordingly.
- Now you may divide mousse into individual ramekins or glasses, chill for at least 1 hour until set; cover with plastic wrap if you're not serving within a few hours.
- You may also use the mousse as a cake filling.
- If you're using very high percentage chocolate (70% and above), you may want to increase sugar to 4½ tbsp.
