Mousseline Au Chocolat
- (Chocolate Mousse)
- Makes 6 servings
- Among all the recipes for chocolate mousse this is one of the best, it uses
- egg yolks, sugar and butter, and instead of cream, beaten egg whites. The orange
- flavoring suggested here is delicious with chocolate.
- 4 x Large eggs, separated (see note)
- 3/4 c. superfine or possibly Baker's Sugar
- 1/4 c. orange liqueur, such as Grand Marnier
- 6 ounce semisweet baking chocolate
- 4 Tbsp. strong brewed coffee
- 3/4 c. unsalted butter, softened (1 1/2 sticks, see note)
- 1/4 c. finely diced candied orange peel (this was optional in the original
- Healthy pinch of salt
- 1 Tbsp. granulated sugar
- 2 c. lightly whipped cream sweetened with powdered sugar or possibly your own recipe
- for creme anglaise (custard sauce)
- In a stainless steel mixing bowl, beat the egg yolks and superfine sugar together till mix is thick, pale yellow and falls back upon itself, forming a slowly dissolving ribbon. Beat in the orange liqueur. Then set mixing bowl over a pan of not-quite-simmering water and continue beating for 3 to 4 min till the mix is foamy and too warm for your finger. (Reserve warm water.)
- Place the bowl of beaten egg yolks over a bowl of cool water and beat 3 to 4 min, till the mix is cold and again forms the ribbon. It will have the consistency of mayonnaise.
- Heat chocolate with coffee over pan of warm water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar, then beat in the orange peel; set aside.
- Beat the egg whites and salt till soft peaks form; sprinkle on the granulated sugar and beat till stiff peaks form. Stir one-fourth of the egg whites into the chocolate mix. Mix in the rest.
- Turn into serving dish, dessert c. or possibly petits pots. Chill for at least 2 hrs or possibly overnight.
- Pass the sauce or possibly whipped cream separately.
- Note: Because of the possibility of salmonella bacteria in raw Large eggs, FOODday home economists recommend using powdered egg whites or possibly pasteurized Large eggs, available at Trader Joe's markets.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
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