CHOCOLATE MOUSSE

A rich but not cloying chocolate mousse

This recipe is based on one that appeared several years ago in Bon Appetit. After much experimentation, we have come up with this recipe, which is less sweet than the original and downright scrumptious. (I even like it, and I don't generally like chocolate anything.)

Ingredients

(Serves 12-20)

Crust

Filling

Procedure

  1. Make the crust: Preheat oven to 175C Cut flour and butter together. With a fork mix in egg yolk, vanilla, and lemon peel. Press onto the bottom and sides of a 23 cm springform pan, and bake for 10-12 minutes at 175C or until it just begins to turn slightly golden.
  2. Melt all the chocolate in a double boiler.
  3. Whip the whipping cream with 20-25 g of powdered sugar (the stiffer you whip it, the stiffer the mousse will be).
  4. Beat the eggs whites with 20-25 g powdered sugar.
  5. Remove the top pan of the double boiler (with the melted chocolate) from the bottom pan and let it cool a bit. ("Cool" means it's only cool enough so that when you add the eggs in the next step, they don't cook. You still need to be able to stir it.)
  6. Add the whole eggs to the chocolate, one at a time, and mix well.
  7. Then add the egg yolks one at a time and mix well.
  8. Mix some of the whipping cream (enough to lighten the chocolate) into the chocolate.
  9. Alternately fold in the whipping cream and the egg whites into the chocolate.
  10. Pour into the crust.
  11. Refrigerate 6 hours or overnight.

Notes

This is my cheesecake crust. A graham cracker crust works well too. The original recipe used a crust made from chocolate wafer cookies.

If you have no better use for the extra egg white in making the crust, add it to the eggwhites used in the filling.

I don't recommend Ghirardelli chocolate, as it's too sweet.

The function of the powdered sugar is to help the cream/whites stiffen. The sweetness of the mousse comes from the semisweet chocolate, not the powdered sugar. Note 6: You can also use a 30-cm springform. Instead of putting the crust up the entire sides, just go up half way. Or you can use two 20-cm springforms. In this case either spread the crust very thin or increase the crust by 50%.

Rating


Difficulty: moderate to hard.
Time: About 45-60 minutes for beginners, 30 minutes once you have it down. Cooking time: 15 minutes for the crust.
Precision: crust ingredients should be measured precisely.

Contributor

 
Aviva Garrett 
Santa Cruz, CA 
Excelan, Inc., San Jose, CA 
ucbvax!mtxinu!excelan!aviva
Recipe last modified: 19 May 86

Original header

Path: decwrl!recipes
From: aviva@excelan (Aviva Garrett)
Newsgroups: mod.recipes
Subject: RECIPE: Chocolate mousse
Message-ID: <4396@decwrl.DEC.COM>
Date: 25 Jul 86 03:38:30 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Excelan, Inc., San Jose, CA
Lines: 111
Approved: reid@decwrl.UUCP


 Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.