Posted in Desserts, MtAoFC, Recipes

Mousseline au Chocolat

MTAFC: Chocolate Mousse 2
Alex loved the chocolate Mousse I made on Friday so much, I thought I make it again. This time though, I’d consult Julia Child on how she makes this desert. So out came Mastering the Art of French Cooking vol 1 and on page 604 I found the recipe I was searching for.

Mousseline au Chocolat

or

Mayonnaise au Chocolat

or

Fondant au Chocolat

or

Chocolate Mousse

MTAFC Chocolate Mousse

Ingredients:

  • 4 eggs
  • 3/4 cup baking sugar
  • 1/4 cup orange liqueur
  • 6-ounces semi-sweet baking chocolate
  • 4 tablespoons strong coffee (I substituted this with dark rum)
  • 1 & 1/2 sticks of unsalted butter
  • pinch of salt
  • 1 tablespoon granulated sugar.

Directions:

  1. Beat egg yolks and baking sugar together until thick and forming ribbons
  2. Beat in orange liqueur
  3. Set over not-quite-simmering water and continue beating for 3 to 4 minutes
  4. Then beat over cold water for 3 to 4 minutes until mixture is cold and again forming ribbons.
  5. Melt Chocolate and coffee (Rum) over hot water
  6. Remove from heat
  7. Beat in Butter until smooth
  8. Beat Chocolate into egg mixture
  9. Beat egg whites and salt until soft peaks form
  10. Add sugar
  11. Beat until stiff peaks are formed
  12. Stir 1/4 egg whites into chocolate mixture
  13. Fold rest of egg whites into chocolate mixture
  14. Turn into serving dishes
  15. Refrigerate for at least 2 hours or overnight

I topped them with another MtAoFC vol 1 Recipe found on pg 580-581.

Creme Chantilly (Lightly Beaten Cream)

.MTAFC: Whipped Cream

Ingredients:

  • 1-cup chilled whipping cream
  • 2 tablespoons sugar
  • 2 tablespoons vanilla extract

Directions:

  1. Pour cream into a bowl set over ice
  2. Beat slowly until it begins to foam
  3. Beat until soft peaks form
  4. Before serving fold in sugar and vanilla

 
MTAFC: Chocolate Mousse 3

Bon Appétit
D

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