Mousseline au Chocolat

* Exported from MasterCook *

Mousseline au Chocolat

Recipe By : Julia Child
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 egg yolks
3/4 cup sugar -- extra fine
1/4 cup orange liqueur
6 ounces semisweet chocolate
4 tablespoons strong coffee
1 1/2 sticks unsalted butter -- softened
1/4 cup orange peel -- glazed, optional
4 egg whites
1 pinch salt
1 tablespoon sugar
2 cups creme anglaise -- vanilla flavored OR
whipped cream -- sweetened

Beat the egg yolks and sugar together until the mixture is thick, pale
yellow and falls back upon itself forming a slowly dissolving ribbon. Beat
in the orange liqueur. Set mixing bowl over not-quite-simmering water and
continue beating for 3-4 minutes until
the mixture is foamy and too hot for your finger. Then beat over cold
water for 3-4 minutes until the mixture is cool and again forms the ribbon.
It will have the consistency of mayonnaise. Melt the chocolate with
coffee over hot water. Remove from heat and beat
in the butter a bit at a time, to make a smooth cream. Beat the chocolate
into the egg yolks and sugar, then beat in the optional orange peel. Beat
the egg whites and salt until soft peaks are formed sprinkle on the sugar
and beat until stiff peaks are formed. Stir 1/4 of the egg whites into the
chocolate mixture. Fold in the rest. Turn into serving dish, dessert cups
or petits pots. Refrigerate for at least 2 hours or overnight. Pass the
sauce or whipped cream separately.
Source: Mastering the Art of French Cooking by Julia Child
Me ke aloha, Mary







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