Monday, February 14, 2011

Chocolate Mousse

This recipe is from the one and only Julia Child. Oh my WOW!!! It is the most rich, creamy, silky-smooth, and delicious chocolate mousse I've ever had. It is absolutely AMAZING!!!

You want to know something else? It is actually really easy to make! Double yay!

I encourage you to give this recipe a try. You will be glad you did : ) In the words of Julia, "Bon App├ętit!"
Julia Child's Chocolate Mousse
Adapted from this online source recipe
(or pages 604-605 in Mastering the Art of French Cooking)
Serves 6-8

6 oz bittersweet, or semi-sweet chocolate, chopped (or about 1 cup chocolate chips)
1/4 cup strong, dark-brewed coffee
6 oz (1 1/2 sticks) butter, softened
4 egg, separated
3 tablespoons water
2/3 cup, plus 1 tablespoon sugar (or honey sucanat)
Pinch of salt
1/2 teaspoon vanilla.

Melt together the chocolate, butter, and coffee over a hot pot of water. Stir until smooth. Set aside.

In a bowl whisk together egg yolks, 2/3 cup sugar, and water. Place bowl over a saucepan of simmering water. Beat until thick a pale colored (using a hand mixer) about 3 minutes. Sugar should be completely dissolved, and mixture should resemble runny mayonnaise. Remove from heat and beat an additional 2 minutes. Allow to cool. Fold in chocolate mixture.

In a separate bowl beat egg whites, salt, and 1 tablespoon sugar until you have stiff peaks. Stir in vanilla. Fold egg whites into chocolate mixture, being careful not to overmix.

Pour into serving bowl, or divide into ramekins. Refrigerate until firm, about 4 hours. Serve unadorned, or with whipped cream. Enjoy!

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