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Receta Dark Chocolate Mousse
by Global Cookbook

Dark Chocolate Mousse
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Ingredientes

  • Chocolate Mousse
  • 12 ounce Top-quality semi-sweet Chocolate (the better The chocolate, the better The mousse)
  • 1 c. Whipping cream
  • 1/4 c. Warm coffee
  • 1/4 c. Warm water
  • 3 x Egg yolks, beaten
  • 1 tsp Vanilla
  • 5 x Egg whites
  • 1/3 c. Sugar

Direcciones

  1. For dark chocolate mousse, as was served at the Royal Orleans (and was considered to be the best chocolate mousse anyone had ever tasted), use the list of ingredients below and follow the same procedure as above, except using warm coffee instead of brandy, and whisking the vanilla into he egg yolk-chocolate mix instead of into the whites.
  2. Heat the chocolate in a double boiler over low heat. It's a good idea to stand over the chocolate while it is melting and stir it till it's completely melted, then take it off the heat immediately.
  3. Whip the cream and set aside. Pour the warm coffee and warm water slowly into a bowl with the egg yolks, whisking briskly as you go till completely mixed. Add in the vanilla to the egg yolks.
  4. Whisk in the melted chocolate. Keep whisking even after the mix is completely combined; this will help to cold the chocolate. Whip the egg whites and the sugar till peaking but not dry.
  5. Fold the egg-white meringue into the chocolate mix carefully with a wooden spoon.
  6. Mix in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE RECIPE. The key to a great chocolate mousse is which you cannot incorporate warm melted chocolate into whipped cream. The chocolate mix must be cold to the touch or possibly the cream will break. Lightly blend the two mixtures till uniform.
  7. This mousse is at its best cloudlike texture right after incorporating the whipped cream. But at Andrea's, they pipe it into dish-shaped champagne glasses, sprinkle chocolate shavings and powdered sugar over the top, and chill. This causes the mousse to set, that gives it a different, heavier texture.