Mousse Au Chocolate

This International dessert features Yolks, Superfine sugar, Cognac, Semisweet chocolate, cut in. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 894.5

Dietary: Gluten-free, Vegetarian

Description

This International dessert features Yolks, Superfine sugar, Cognac, Semisweet chocolate, cut in. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

4 Egg Yolks
1/4 cup Superfine sugar
2 tablespoon Cognac
6 ounce Semisweet chocolate, cut in

Directions

1
small chunks 3 tb Strong coffee 8 tb Butter; soft, unsalted or -Sweet (1 stick)
2
cut into -1/2" pieces 4 Egg whites 1/2 c Heavy
3
cream ; whipped
4
Brush the inside of a 1-quart charlotte (cylindrical) or ring mold with a film of vegetable oil.
5
Invert the mold on paper towels to drain.
6
In a heatproof mixing bowl,
7
beat the egg yolks and sugar with a
8
whisk , rotary or electric beater for 2 or 3 minutes or until they are pale yellow and thick enough to
9
form a ribbon when the
10
whisk is lifted from the bowl.
11
Beat in the Cognac.
12
Set the mixing bowl over a pan of barely simmering (not boiling) water, and continue beating for 3 or 4 minutes or until the mixture is foamy and hot.
13
set the bowl over a pan of iced water and
14
beat for 3 or 4 minutes longer, or until the mixture is
15
cool again and as thick and creamy as mayonnaise.
16
In a heavy 4 to 6-quart saucepan,
17
melt the chocolate with the coffee over hot water, stirring constantly.
18
When all the chocolate has dissolved,
19
beat in the butter, one piece at a time, to
20
make a smooth
21
cream .
22
Then beat the chocolate mixture into the egg yolks and sugar.
23
In a separate bowl, with a clean
24
whisk or beater,
25
beat the egg whites until they are stiff enough to
26
form stiff peaks on the wires of the
27
whisk .
28
Stir about 1/4 of the egg whites into the chocolate mixture to lighten it, then very gently
29
fold in the remaining egg whites.
30
Spoon the mousse into the oiled mold or dessert cups and
31
refrigerate for at least 4 hours or until it has
32
set .
33
To unmold and
34
serve , run a long, sharp knife around the sides of the mold and
35
dip the bottom of it in hot water for a few seconds.
36
Then wipe the outside of the mold dry,
37
place a chilled serving plate upside down over the mold, and grasping both sides firmly, quickly turn the plate and mold over.
38
Rap the plate on a table and the mousse should slide easily out of the mold.
39
If the mousse doesn't unmold at once, repeat the whole process.
40
With a wire
41
whisk , rotary or electric beater, whip the chilled
42
cream in a large bowl until it is firm enough to hold it's
43
shape softly.
44
Garnish with mousse with the whipped cream and serve.
45
Time/Life Books (c) 1968 Typed by .ichele

Nutrition Facts

Servings 6

Amount Per Serving
Calories 894.5kcal

% Daily Value *
Total Fat 45.0g70%
Saturated Fat 27.0g135%
Cholesterol 0.0mg0%
Sodium 36.1mg2%
Total Carbohydrate 103.5g35%
Dietary Fiber 16.5g66%
Sugars 84.0g
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, chocolate, cognac, cut, dessert, international, mousse, semisweet, simmering, sugar, superfine, title, vegan, yolks

Read it online: https://www.chefs-mate.com/recipe/mousse-au-chocolate/