The Essential Chocolate Mousses
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Recipe from Death by Chocolate by Marcel Desaulniers
The Chef's Touch
"Imagine the soft, rounded peaks of a balloon glass filled with chocolate mousse. It's an elementary creation, you say. True, but in the hands of a careful loving cook, it offers a sublime enjoyment for the palate.
For the dark chocolate mousse, it is necessary to whip the cream and sugar on medium, rather than high, in order to provide the time to dissolve the sugar thoroughly.
In addition to the afore mentioned balloon glass of mousse, many other presentations are appealing: alternate rings of white and dark chocolate mousse sandwiched betweeen two disks of baked meringue (a quickie dacquoise!); place egg shaped scoops of both mousses in a pool of red raspberry puree; or fill a chocolate cup with mousse and decorate with chocolate curls.
If a table model electric mixer is not available this recipe may also be prepared using a hand held mixer (mixing time may increase slightly), or by hand, using a wire whisk (mixing time may double)"........Marcel Desaulniers.
Yields: 1 quart of each mousse
Dark Chocolate Mousse
3 oz. unsweetened chocolate, broken into 1/2 oz. pieces
2 cups heavy cream
3/4 cup granulated sugar
White Chocolate Mousse
10 oz. white chocolate, broken into 1/2 oz. pieces
4 tablespoons water
2 cups heavy cream
Film wrap (plastic wrap)
2 stainless steel bowls
Electric mixer with balloon whip
2 (2 quart) plastic containers with lids
To make the Dark Chocolate Mousse, heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the unsweetened chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap and allow to heat for 4 to 5 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl, using a rubber spatula to remove all the chocolate from the double boiler.
Place the heavy cream and sugar in the well chilled bowl of an electric mixer fitted with a well chilled balloon whip. Mix on medium until soft peaks form, about 4 to 5 minutes. Using a hand held whisk, vigorously whisk 1 1/2 cups of the whipped cream into the melted chocolate, scrape down the bowl with a rubber spatula, and continue to whisk until the cream and the chocolate are smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining cream and use the rubber spatula to fold together until smooth.
Transfer the dark chocolate mousse to a plastic container and refrigerate for 2-3 hours before serving.
For the White Chocolate Mousse, heat 1 inch of water in the bottom half of the double boiler over low heat. When the water is hot (do not allow to simmer), place white chocolate and 4 tablespoons of water in the top half of the double boiler. Using a rubber spatula, constantly stir the white chocolate and water until melted, about 4 to 5 minutes. Remove from the heat and keep at room temperature until needed.
Place the heavy cream in the well chilled bowl of an electric mixer fitted with a well chilled balloon whip. Mix on high until stiff, about 1 minute. Remove bowl from the mixer. Using a hand held whisk, vigorously whisk 1/3 of the whipped cream into the melted white chocolate. Scrape down the bowl with a rubber spatula, and continue to whisk until smooth and thoroughly combined. Add the combined whipped cream and white chocolate to the remaining whipped cream and use a rubber spatula to fold together until smooth.
Transfer the white chocolate mousse to a plastic container and refrigerate for 2-3 hours before serving.
Yield: 1 quart of each mousse.
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