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Wednesday, January 20, 2010

Mousse au Chocolat with raspberry




















There are two categories of people's conception of what dessert is. The minimalist (the brownie and cookie lover) and the eccentric (the high- end- plated dessert lover). But what if you are looking for something in the middle, something that would attract the minimalist and also the eccentric, some concoction that would satisfy the minimalist and the eccentric taste buds.???
Mousse au chocolat: simple yet grandiose, delicate yet striking. graceful yet airy.
Introducing a simple marriage between egg yolks, chocolate, sugar and cream .
It’s a graceful and airy invention that was named "Mayonnaise de Chocolat" in the early 1890's. But as we know, there is nothing mayonnaise about it. It is a pure, delicate and exquisite dessert. A dessert that has an abundance of option. Hundreds of different versions exist around the world. Some boasting fancy ingredients and some are made with complicated directions. But to me it seems that less is more. And even though there are occasions that would benefit these fancy ingredients or complicate direction, in the end it only masks the pure delicate flavor of the original delicacy.
So minimalists an eccentrics unite! Delve into Mousse au Chocolat!

Enjoy!
















Mousse Au chocolat with Raspberry

5 large egg yolks

1/2 cup granulated sugar

1/3 cup chambord (non-drinkers substitute 1/4 cup water and 2 tbs vanilla extract )

4 ounces bittersweet chocolate (preferably 66% cacao), finely chopped

4 ounces milk chocolate, finely chopped

1 cup heavy cream, chilled

a pinch of salt

In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color. Place over a double boiler and whisk until slightly thickened. A ribbon of the egg sugar mixture should flow back into the bowl when the whisk is lifted and the sugar should just be beginning to dissolve. Add the Chambord (or water/vanilla mixture) and then continue to whisk over the simmering water until the mixture hits roughly 160°F and coats the back of a spoon. Remove from heat and add the finely chopped chocolate and the pinch of salt. Stir until your arm cramps or the mixture becomes cool to the touch, whichever comes first (roughly 10 minutes).

Set the chocolate aside and beat the heavy cream to soft peaks. Fold the cream into the chocolate, then cover and chill for 4 hours.

Note: This is the simple version for those who are looking for something quick and easy. I usually make my mousses with the pate bomb method. It is more stable.




3 comments:

Memória said...

This mousse looks delicious. I've been looking for a mousse recipe that calls for milk chocolate. I was wondering what is the Pâte à Bombe version? Is that when you heat the chocolate first and later include whipped egg whites and whipped cream?

P.S. I think there is something wrong with the text in your post. I really wanted to read everything you wrote. :(

kpam said...

Thank you Memoria for your kind words.
The text is all there but yes there is something wrong with the paragraph breaking.
As for the pate bomb,it's a rich concoction of cooked sugar syrup and egg yolks, whipped up into a light, creamy consistency. And in this case you add chocolate when it has slightly cooled. If you want more details let me know...

lostpastremembered said...

Great looking recipe... I am in chocolate mode now... mousse would be great!!! Great photo too!

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