Dessert — Chocolate Mousse (Easy and SAFE — option for no raw egg) by dvdlee

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Dessert -- Chocolate Mousse (Easy and SAFE - option for no raw egg)
Submitted by dvdlee on August 27, 2004 at 9:52 am

DESCRIPTION
Dessert -- Chocolate Mousse (Easy and SAFE - option for no raw egg)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Mousse is not "in fashion" today -- but it is a EASY to make classic & this is rich essert with lots of impact. I was in charge of a church banquet several years ago for around 200 and this recipe and preparation worked out really well (of course I had help!). Not only in practical serving terms, but fantastic taste.

This is a chocolate recipe by Jacques Pepin from his out-of-print cookbook "A French Chef Cooks At Home". Note that, unlike most mousse recipes, it does not require the use raw egg whites (which is important given food safety concerns). You can also make it with pasteurized egg whites from the egg section of the grocery.

Here is the basic recipe (which scales up very easily)

(Serves 6 to 8)

8 squares (1-ounce size) semisweet chocolate
1/2 cup sugar
1/4 cup water
2 eggs, separated
2 extra egg yolks
1/3 cup coffee concentrate (expresso) or strong coffee
2 tablespoons Grand Marnier (or Triple Sec)
6 tablespoons (3/4 stick) unsalted butter, softened
2 cups heavy cream, whipped

Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree). You can use a microwave, but be very careful not to overheat.

Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil. Boil 3 to 4 minutes.

Meanwhile, place the 4 egg yolks in the bowl of an electric mixer. Gradually add the sugar syrup, beating constantly. (This cooks the yolks.) Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy. Add the coffee, Grand Marnier, and softened butter and beat thoroughly. Stir in the melted chocolate.

Beat the egg whites with a rotary or electric beater until stiff and shiny. As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk. Finally, whip and fold in the whipped cream. Pour into a serving bowl or individual cups and refrigerate until 20 minutes before serving time. Let the mousse sit out until it warms up -- still chilled, but not ice cold (think of the temp. of red wine: 65 - 68F)

You can, if you like, garnish the top with cocoa, whipped cream, chocolate curls or a cookie (Pepperidge Farm Profitores (rolled up sugar cookies are great).

TO MAKE THE VERSION WITH NO RAW EGG: just omit the egg whites and only use heavy cream (you can add 1/4 - 1/2 cup more cream if you like).

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