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Julia Child's Chocolate Mousse
This could be the perfect dessert
Julia Child was my culinary heroine. While my friends would be all a-twitter over Barnaby and Dark Shadows, I would be talking about how Julia Child could whip egg whites to stiff peak stage by hand in less time than it takes to find the electric beater. Kitchen chemistry fascinated me back in the day, and still does. What happens in the kitchen is alchemy you can eat, the almost magical production of the elixir of life on a plate with which you can feed your loved ones with pride. Julia Child's Mousseline au chocolate is a perfect example. Normally I'll tweak recipes like a madwoman - but not so much when I'm following one of Julia's classics. Here, she did leave a little wiggle room, leaving the choice/use of alcohol up to the cook. I chose a dark, flavorful rum. I did upgrade the ingredients to meet today's availability... lucky us. If you plan to make this, use only the best ingredients you can afford. Ingredients: 4 large farm fresh eggs, separated 3/4 c plus 2 Tbs superfine sugar - you can whirl granulated sugar in the food processor for 30 seconds 1/4 c dark rum 1 cup semisweet chocolate chips or chopped chunks, at least 60% cacao, organic if possible 4 tbsp strong coffee or better yet, espresso 6 oz unsalted pasture or organic butter, softened pinch of sea salt Instructions: Using a stand mixer, beat the egg yolks, gradually adding 3/4 cup of the sugar, until it becomes thick, pale yellow, and forms a thick ribbon Beat in the liqueur. Set the mixing bowl over a pot of almost simmering water and vigorously beat with a hand whisk until it is foamy and quite warm to the touch. Return the mixing bowl to the stand and beat for another few minutes until the mix is cool and has thickened to a mayonnaise like consistency. Melt the chocolate with the coffee in a small pan set over simmering water. Beat the butter in bit by bit until the mixture is glossy and smooth. Beat the chocolate into the egg mixture. Beat the egg whites until foamy, add the salt and beat to the soft peak stage. Evenly sprinkle in the 2 tablespoons sugar, continue to beat to the stiff peak stage. Stir in a quarter of the whites into the other bowl to lighten the mixture, and then gently fold in the rest. The goal here is to thoroughly blend the ingredients without deflating the egg whites. Patience and a light hand will pay you handsomly with a featherweight mousse. Pour the mousse into 6 or 8 serving pots or a large mold, cover, refrigerate overnight to enable the flavors to meld and the light as air mousse to set up nicely. Serve with Chantilly Cream or lightly sweetened whipped cream and a little orange zest. Gather your ingredients and tools  Beat the yolks and superfine sugar  Cook the yolk mixture over gentle heat whilst constantly whisking  Return the warm mixture to the stand and beat to cool and thicken  Melt the chocolate in the coffee, beat in the butter bit by bit  Whip the egg whites to stiff peak stage  After blending the chocolate with the yolks, fold gently into the egg whites  Garnish as you like - grab a spoon and enjoy!   related searches : Julia
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