Day 110: “The Paris Cookbook”
April 20, 2011
The third part of our French cooking experience ends with chocolate mousse. I don’t think a journey through French cooking would be complete without an attempt at mousse. When I think of mousse I think of something that is much deeper in flavor and a silky texture. Nothing like chocolate pudding! This is a dessert that you savor, you eat slowly knowing that you are eating something that took some love to prepare.
Patricia Wells was the author of the previous cookbook I used for the Lemon Chicken Soup. This cookbook focuses on the foods of Paris. Here you find more sophisticated dishes that have ingredients like squab and black truffles. Looking to add some sophistication to your family dinner table? Patricia Wells may have just what you are looking for.
The Ruling: We all loved it….of course it had chocolate in it so what is not to love. I liked the fact that it wasn’t too sweet. My husband decided to add fresh whipped cream and raspberries to it, and it even made the dish more special. What I loved is the fact that my middle son made it. He now knows how to make a decadent dessert. I am sure he will be making this one for years to come to impress people in his life. What he learned how not to do was the double boiler. Problem with water boiling over.
La Maison Du Chocolat’s Bittersweet Chocolate Mousse, page 254
- 1/4 cup heavy cream
- 7 ounces bittersweet or semisweet chocolate
- 3 tablespoons unsalted butter
- 2 large egg yolks
- 5 large egg whites
- 1 tablespoon sugar
- 1 tablespoon Dutch process cocoa powder
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon pure vanilla extract
- In the top of a double boiler set over, but not touching, boiling water, heat the cream just until warm, about 1 minute. Add the chocolate pieces, and stir until the chocolate is melted. Add the butter and stir to melt and combine. Remove from the heat. One by one, whisk in the egg yolks. Transfer the mixture to a large bowl, and set it aside to cool.
- Place the egg whites in the bowl of a heavy-duty mixer fitted with the whisk. Whisk at low-speed until the whites are frothy. Gradually increase the speed to high. Slowly add the sugar, cocoa, sea salt, and vanilla extract. Whisk at high-speed until stiff but not dry.
- Stir one-third of the egg white mixture into the cooled chocolate mixture, and whisk until the two are thoroughly blended. (This will lighten the batter and make it easier to fold in the remaining egg white mixture.) WIth a large rubber spatula, gently fold in the remaining white mixture. Do this slowly and patiently. Do not overmix, but be sure that the mixture is well blended and that no streaks of white remain.
- Pour the mousse into a large glass bowl, eight individual ramekins, or eight pot de creme cups. Cover with plastic wrap and store at room temperature. Serve within a few hours.
To Joyful, Simplified Living,
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