I have had this nice little glass bowl in my cupboard since the beginning of March when Berrin gave me some home-made pate. In Turkey, they have a tradition of returning the container with somethig in it. So I finally got around to making chocolate mousse and now I can pass the little glass bowl back to her.
Before I could make the mousse, I needed to make Eggs Benedict for Kelani. That was what she has wanted for a while now, and I have had work to do (and still do, but work will have to wait, I need some creativity time).
Chocolate Mousse
Fondant Au Chocolat
from Julia Child, Mastering the Art of French Cooking, Volume One, Alfred A. Knopf, 2001
For about 5 cups serving 6 to 8 people
Two 3 quart porcelain or stainless steel mixing bowlsA wire whisk or electric beater
4 egg yolks
¼ cup instant sugar (very finely granulated) I put the sugar through the coffee grinder
¼ cup orange liqueur
A pan of not-quite-simmering water
A basin of cold water
Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur. Then set mixing bowl over not-quite-simmering water and continue beating 3-4 minutes until the mixture is foamy and too hot for your finger. Then beat over cold water for 3 - 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
6 ounces or squares semi sweet baking chocolate (175 grams)
4 tablespoons strong coffee
A small saucepan
6 ounces or 1 ½ sticks softened unsalted butter (175 grams)
Optional: 1.4 cup finely diced, glazed orange peel
Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a tie, to make a smooth cream. Beat the chocolate into egg yolks and sugar, then beat in the optional orange peel.
4 egg whites
Pinch of salt
1 tablespoon granulated sugar
Beat the egg whites and salt until soft peaks are formed’ sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest.
Turn into serving dish, dessert cups. Refrigerate for at least 2 hours or overnight.
2 cups lightly whipped cream sweetened with powdered sugar
Pass the whipped cream separately.
Before I could make the mousse, I needed to make Eggs Benedict for Kelani. That was what she has wanted for a while now, and I have had work to do (and still do, but work will have to wait, I need some creativity time).
Chocolate Mousse
Fondant Au Chocolat
from Julia Child, Mastering the Art of French Cooking, Volume One, Alfred A. Knopf, 2001
For about 5 cups serving 6 to 8 peopleTwo 3 quart porcelain or stainless steel mixing bowls
4 egg yolks
¼ cup instant sugar (very finely granulated) I put the sugar through the coffee grinder
¼ cup orange liqueur
A pan of not-quite-simmering water
A basin of cold water
Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur. Then set mixing bowl over not-quite-simmering water and continue beating 3-4 minutes until the mixture is foamy and too hot for your finger. Then beat over cold water for 3 - 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
6 ounces or squares semi sweet baking chocolate (175 grams)
A small saucepan
6 ounces or 1 ½ sticks softened unsalted butter (175 grams)
Optional: 1.4 cup finely diced, glazed orange peel
Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a tie, to make a smooth cream. Beat the chocolate into egg yolks and sugar, then beat in the optional orange peel.
4 egg whites
Pinch of salt
1 tablespoon granulated sugar
Beat the egg whites and salt until soft peaks are formed’ sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest.
Turn into serving dish, dessert cups. Refrigerate for at least 2 hours or overnight.
2 cups lightly whipped cream sweetened with powdered sugar
Pass the whipped cream separately.
No comments:
Post a Comment