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    • Chocolate Mousse

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    CATEGORY CUISINE TAG YIELD
    Eggs, Dairy Taste2 6 servings

    INGREDIENTS

    9 oz Couverture; chopped
    (or best-quality bittersweet chocolate)
    2 tb Espresso or other strong coffee
    1/2 c Softened unsalted butter – (1 stick); cut into bits
    4 lg Egg yolks
    2/3 c Fine granulated or instant sugar; plus
    2 tb Fine granulated or instant sugar
    4 tb Coffee flavored liqueur
    1 c Heavy cream; whipped
    Creme Anglaise or lightly whipped
    Sweetened cream as an accompaniment

    INSTRUCTIONS

    In the top of a double boiler set over simmering water combine the
chocolate and the espresso. Heat the mixture, stirring, until just
melted. Remove the pan from the heat and whisk in the butter, a
little at a time, until smooth. In a bowl with an electric mixer beat
the yolks with 2/3 cup of the sugar until the mixture ribbons. Beat
in the coffee-flavored liqueur. Set the bowl over a pan of gently
simmering water and beat for 3 to 4 minutes, or until mixture is
foamy and very hot to the touch. Beat over cold water for 3 to 4
minutes until mixture is cool and forms a ribbon. Mixture should have
consistency of mayonnaise. Whisk yolk mixture into chocolate mixture.
In a bowl with an electric mixer beat the cream with the remaining
sugar until it is firm but not dry. Stir one-fourth of the whipped
cream into the chocolate mixture and gently but thoroughly fold in
the remaining whipped cream. Transfer the mousse to a serving bowl,
serve immediately or chill it, covered, briefly. Serve with Creme
Anglaise or whipped cream. This recipe yields 6 to 8 servings.
Recipe Source: TASTE with David Rosengarten Adapted from a Julia Child
recipe From the TV FOOD NETWORK - (Show # TS-4830 broadcast
05-08-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-08-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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