Tuesday, October 20, 2009

Mousseline Au Chocolat

Sadly this is my final Julia Child recipe. I've already renewed the cookbook once and now it is overdue again. I guess it is time to let someone else try it out for awhile. I couldn't take my foray into French cooking without trying a chocolate mousse though.

The recipe wasn't much different from the base for the bavarian cream but for some reason it didn't work this time. I experienced my first Julia failure! I was able to beat the egg yolks and sugar until they "formed the ribbon" but when it was time to cook them over the double boiler I think I left them on too long.

The directions say to cook them for 3 to 4 minutes or until they are too hot for your finger. They never got very hot at all so I just kept cooking and cooking....for maybe 5 to 7 minutes. They didn't appear any different than when I started but I took them off the heat and started beating them to cool them off. As they cooled they got more and more stiff and instead of a ribbon I had egg concrete. It was awful. I had to throw the whole thing away and start over.

The second time I just cooked it over the heat for 3 to 4 minutes as directed and it worked fine. I ended up with a beautiful, light and fluffy mousse. We ate it just plain and I also used it as a filling for my Vols-au-Vent. Another success.....on the second try.

Chocolate Mousse

4 egg yolks

3/4 very fine sugar

1/4 orange liqueur (or pulp free orange juice)

Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back up on itself forming a slowly dissolving ribbon. Beat in the orange juice (I used almond extract, but only a tsp. of it). Set mixing bowl over a pot of not-quite simmering water and continue beating for 3 to 4 minutes or until the mixture is foamy and too hot for your finger. Then beat over a bowl of 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 oz. semisweet chocolate

4 Tbsp. strong coffee

1 1/2 sticks softened unsalted butter

Melt the 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.

4 egg whites

pinch of salt

1 Tbsp. granulated sugar

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.

Turn into a serving dish, dessert cups or petits pots. Refrigerate for at least 2 hours or overnight.

This post is linked to Tempt My Tummy Tuesdays and Tuesdays at the Table.


Live.Love.Eat said...

I guess your persistence paid off huh?! Good job!

Lisa@BlessedwithGrace said...

We've enjoyed your walk with Julia. Thanks for sharing what you learned. And, thanks for linking to TMTT.

Cole said...

I'm so impressed! The desert sounds heavenly!

Thanks for sharing with TATT.