| 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
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