| 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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