jje (05/19/82)
Here's one from the New York Times Magazine. I've tried it twice and love it. My only change is in step (3), as noted. It can also be used for chocolate souffle [pardon the missing accent over the final e], as noted. I haven't tried that one. If it matters, the recipe is on page 64 from January 31, 1982. I would not recommend trying this without a recipe, unless you love hard work... Chocolate mousse or pudding souffle 1 cup sugar 1/2 cup, plus 2 tablespoons water 6 large eggs, separated 1 teaspoon white vinegar 6 ounces UNSWEETENED chocolate, chopped into small pieces 1 teaspoon instant coffee powder 1 tablespoon pure vanilla extract If making mousse: 4 tsp sugar (in addition to the 1 cup) 1 tsp butter 1. If you intend to prepare chocolate souffles, preheat the oven to 375 degrees (F). If you intend to serve this dish as cold mousse, ignore this step. 2. Combine 1/3 cup sugar and 1/2 cup water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Let barely simmer. 3. Put 1/4 cup sugar into container of food processor equipped with a metal blade. Add egg whites. Combine remaining 2 tbsp water and vinegar and set aside. Start processing egg whites for 8 seconds while adding water and vinegar through feed tube. Process for exactly three minutes, [NYT says two, but I disagree] no longer. The mixture should be thick and hold its shape. 4. Pour and scrape the mixture into a mixing bowl. It is not necessary to clean the processor container. 5. Return the container and blade to the machine and add the chocolate pieces. Add the remaining sugar and coffee into the container of the food processor. Start processing until the chocolate is finely textured. [If you under- process, the mousse will have crunchy bits, which I like] With the machine running, gradually add the simmering sugar-water syrup through the feed tube. Process for 30 seconds. 6. Stop the machine and add the egg yolks and vanilla. Process by starting and stopping the machine 4 times [4 short pulses] Scrape the egg whites back into the machine and combine the mixture, using a few short pulses, just until the egg whites have almost disappeared. Do not overprocess. 7. If you are going to serve as a mousse, pour and scrape into a 1-1/2 quart serving dish. Refrigerate at least four hours, or, preferably, overnight. 8. If you are serving as a souffle, butter eight 6-fluid-oz individual souffle dishes, using about 1 tsp of butter for all of them. Sprinkle the inside of each with sugar, using a total of 4 tsp. Shake out the excess. 9. Pour an equal amount of the chocolate mixture into each dish. Place in the oven and bake 12 minutes, or until well puffed and soft and creamy on the inside. Serve immediately. Yield: One mousse (serves about 8) or eight individual souffles. Chocoholics of the world, unite!!! --Jeremy Epstein ...!ihnss!houxp!jje
cw (06/28/82)
Chocolate Mousse Ingredients 3 eggs, separated 3/4 cup superfine sugar 3 Tbl brandy 1 tsp vanilla 5 oz unsweetened chocolate 4 Tbl soft butter 3 Tbl strong coffee 1 Tbl superfine sugar 1/2 cup heavy cream Method Make sure the eggs, butter, coffee, and cream are at room temperature. If you cannot get superfine sugar, use confectioner's sugar. You will need an electric hand mixer. Separate eggs carefully, putting whites aside. Fill the bottom of a double boiler with water and bring to a slow simmer. In the top of the double boiler, combine the egg yolks, 3/4 cup sugar, brandy, and vanilla. Beat until the mixture is thick and pale yellow (1-2 minutes). Put over the bottom of the double boiler and continue to beat until slightly foamy (about 5 minutes). While beating, continue to let the water simmer. Use the electric mixer for this beating. Let the cooked egg mixture cool to room temperature. In a small pan, melt the chocolate. When the chocolate is completely melted, remove from heat and gradually add the butter until you have a smooth liquid mixture. Slowly add this mixture to the egg yolk mixture stirring to a smooth blend. Slowly add the coffee. These steps work best if the eggs and the coffee are just slightly warm to the touch and if the coffee is added 1 Tbl at a time. Whip the cream. In a perfectly clean deep bowl, beat the egg whites until foamy. Slowly sprinkle 1 Tbl superfine sugar over the egg whites while continuing to beat them until they form stiff peaks. The egg whites should stand straight up and look dry when you lift the beaters out. By halves, fold the egg whites into the chocolate. Blend until no white streaks remain. Do the same for the whipped cream. Chill for at least 4 hours. Notes This recipe serves 4 easily and will be the most chocolate dessert you have ever had. It can be served with whipped cream topping or as a chocolate pie in a graham cracker crust. This recipe will fill an 7-8 inch pie shell. It is easy to double or triple this recipe. In spite of the length of the recipe and the glamour of a mousse, this recipe is practically foolproof. You may substitute water for the coffee to get a slightly less black flavor. Instead of brandy you can use a fruit flavored cordial like Cointreau, Cuaracao, or kirsch. For the double boiler, you may carefully float a smaller pan in a larger or float a Pyrex bowl in a pan. Remember that the water should only be simmering softly. Try to use real heavy cream, not the ultrapasteurized kind. With apologies to Kliban. Love to eat them mousses, Mousses what I love to eat. Bite they little heads off... Nibble on they tiny feet.
G:c292s-al (03/16/83)
Chocolate mousse --------- ------ Combine 6 squares semi-sweet chocolate 4 T stong coffee in the top of a double boiler, with the water in the bottom barely boiling. Stir occasionally until melted. While this is going on, beat 4 egg yolks in a bowl, adding 3/4 c. sugar gradually, beating constantly, until the mixture is thick and lemon colored. When the mixture is smooth, beat in 1/4 c. orange liqueur Put the mixing bowl containing the egg yolk mixture into hot, almost boiling water, beating constantly and moderate speed until the mixture is foamy and warm. Remove from water, still beating (an electric mixer might be useful for this) for another several minutes, until the mixture is cool and forms a ribbon when a spoon is lifted from it. Now beat into the chocolate mixture 1 1/2 sticks unsalted butter until the mixture is smooth. In a separate mixing bowl, beat 4 egg whites until foamy. Add A pinch of salt and continue beating until the whites form soft peaks. Add 2 T sugar and beat until the peaks are stiff. Now beat the chocolate mixture into the egg yolk mixture. Stir (that says stir, not beat) in 1/4 of the egg white mixture to lighten the chocolate mixture. Now scoop the remaining egg white mixture onto the chocolate mixture, and gently, ever so gently, fold them in until well mixed. Turn into separate dishes, or a lightly oiled metal bowl, and refrigerate several hours before serving. I hope that the above is not too unclear. 1 1/2 sticks unsalted butter until the mixture is smooth.
dlp@akgua.UUCP (D.L. Philen [Dan]) (06/04/84)
Chocolate mousse recipe 1 6oz bag semi sweet chocolate chips 1 cup coffee (hot brewed or tasters choice) 4 eggs separated 1 tsp vanilla 1 table spoon cream de cacao Pour chocolate chips in blender. Add coffee and blend on high for 1 minute. Add 4 egg yolks and cream de cacao, vanilla. Blend to mix. Whip eggs whites till fluffy with peaks that stand upright. Fold into whipped whites, the contents of the blender. Fold with spatula. Place in refrigerator to set 1-3 hours. Serve with fresh whipped cream (add a little sugar to the cream when whipping. This takes only minutes to prepare, and serves very well. The above recipe serves four, (five in a pinch). It is extremely easy to prepare and will get rave reviews from your guests. It is my stand-by desert when I don't have time to prepare anything else. From the ever tyring kitchen of Chef Dan, akgua!dlp
marcum@rhino.UUCP (Alan M. Marcum) (06/04/84)
Rum Chocolate Mousse 1/4 C sugar 2-4 T dark rum 4 oz. dark chocolate 2 T whipping cream 2 egg whites 1 C whipping cream Put sugar in rum; dissolve by slowly heating (keep mixture below boiling). Melt chocolate in double boiler. After sugar dissolves, add rum-sugar mixture and 2T cream to melted chocolate. Beat 2 egg whites until stiff, but not dry. Fold chocolate-rum mixture into egg whites. Whip cream until soft peaks form. Fold egg white-chocolate mixture into cream. Chill, serve. Experiment with the rum -- Meyers and Baccardi, for example, produce quite different flavors. Use Sabra, Kirchewasser, Kalua, or various other sorts of "thick" alcohol in place of the rum. Try using white chocolate instead of dark chocolate, reducing sugar to a bit under 1/8 C, and substituting 2T light rum for the 4T dark rum. A mint white chocolate mousse can be made by using white chocolate and creme de menthe! -- Alan M. Marcum Fortune Systems, Redwood City, California ...!{ihnp4, ucbvax!amd70, hpda, sri-unix, harpo}!fortune!rhino!marcum