MOUSSELINE AU CHOCOLAT
MAYONNAISE AU CHOCOLAT
FONDANT AU CHOCOLAT
[Chocolate Mousse -- a cold dessert]
Among all the recipes for chocolate mousse this is one of the best, we think; it uses egg yolks, sugar, and butter, and instead of cream, beaten egg whites. The orange flavoring suggested here is delicious with chocolate. An interchangeable version is charlotte Malakoff on page 607, made of butter, chocolate, and powdered almonds. Either may be unmolded after chilling, or served in a bowl, or in dessert cups, or in little covered pots. (Note: When served in pots, this dessert is sometimes erroneously called pots de creme au chocolat. French dessert cremes are custards, such as those on pages 610-611.)
For about 5 cups serving 6 to 8 people A 3-quart porcelain or stainless steel mixing bowl A wire whip or electric beater 4 egg yolks 3/4 cup instant sugar (very finely granulated) 1/4 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 the not-quite-simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger. 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. 6 ounces or squares semisweet baking chocolate 4 Tb strong coffee A small saucepan 6 ounces or 1 1/2 sticks softened unsalted butter Optional: 1/4 cup finely diced, glazed orange peel, page 587
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. 4 egg whites Pinch of salt 1 Tb granulated sugar
Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed, page 159. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest.
Turn into serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight. 2 cups vanilla-flavored creme anglaise (custard sauce), page 588, or lightly whipped cream sweetened with powdered sugar
Pass the sauce or whipped cream separately.