Monday, November 15, 2010

Chocolate Mousse

The word “mousse” means foam in French, and is a soft, creamy food that is lightened by adding whipped cream and eggs. There are two types with the first being very sweet because sugar is added, while the other version is bitter because the chocolate is the dominant flavor. It is also added on top of sponge cake to create a mousse cake, popularized by the French. To make excellent mousse you must melt the chocolate using a double boiler wherein a glass or metal bowl is placed on top of a saucepan with simmering water. The steam from the water helps melt it slowly, ensuring that the chocolate texture is smooth. Do not use a plastic bowl as the mixture will become oily. Gelatin or the gelatinous substance from animal cartilage and tendons keeps the mousse firm, especially in tropical climate. Gradually adding the egg yolks and butter to the chocolate mixture will also prevent the eggs from forming lumps. Never use frozen butter or cold cream because this will make the mixture undesirable.

Chocolate Mousse
1) Prepare eight 1/2 cup capacity stemmed glasses.

2) Ingredients: 2 cups (tetrapak) all-purpose cream, not cold; 1 tbsp. unflavored gelatin, 1 1/2 cups chocolate chips; 6 egg yolks; 1/4 cup softened butter (salted)

3) For garnish: 1 can very cold whipping cream, 6 cherries with stems, choco syrup.

4) Procedure: Put in Pyrex bowl the all-purpose cream and gelatin. Leave for 5 minutes to “bloom” or expand. Add the chocolate chips. Put chips in 2 inches of simmering water (double boiler) and mix until chocolate chips are thoroughly melted. Remove bowl from fire.

5) Put the egg yolks and butter in a blender and pulse 2 minutes. Gradually add hot choco chip mixture.

6) Return mixture to Pyrex bowl and cook over simmering water, stirring with wooden spoon until thick and creamy, about 10 minutes.

7) Pour into glasses. Place on tray and freeze 1 hour or refrigerate 4 hours until ready to serve. (Will last one month in freezer, two weeks in the refrigerator.)

8) Add whipping cream from can to fill tops of glasses. Top with syrup and cherries.

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