Mousse au chocolat
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| Serves | 5-8 |
| Prep time | 45 minutes |
| Cook time | 2 hours |
| Total time | 2 hours, 45 minutes |
| Meal type | Dessert |
Ingredients
- porcelain or stainless steel mixing bowl
- a wire whip or electric beater
- 4 egg yolks
- ¾ cup sugar ((finely granulated))
- ¼ cup orange liqueur
- a pan of not-quite-simmering water
- a basin of cold water
- 6oz (squares) semi sweet baking chocolate
- 4 tablespoons strong coffee
- 1 Small saucepan
- 1½ stick softened unsalted butter
- 4 egg whites
- pinch of salt
- 1 tablespoon granulated sugar
- ¼ cup finely diced, glazed orange peel, whipped cream sweetened with powdered sugar
Directions
| 1. | 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. |
| 2. | Then set mixing bowl over the not-quite-simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger |
| 3. | Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise |
| 4. | Melt chocolate with coffee over hot 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 optional orange peel. |
| 5. | 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. |
| 6. | Turn into serving dish or dessert cups. Refrigerate for at least 2 hours or overnight |
| 7. | Serve with the whipped cream |
Note
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
