Friday, July 20, 2018
Recipes Menus Videos Photos Articles Cooking 101 Product Reviews Restaurant Reviews Shop


Technorati Profile
    Home » Recipes » Sweets     Print Recipe    

Dark Chocolate Chambord Mousse

Mood: Decadent

Cost: Not so Cheap

Difficulty: Advanced

Rating: XXXX
The Tease
Hold me, squeeze me, feed me.
Literally meaning "foam" in French, mousse is a preparation of aerated eggs, yolks or whites combined with flavourings, fruit purees or chocolates, folded in whipped cream and usually bound with gelatin (with the exception of dark chocolate mousse).

• ½ cups heavy cream

• 3 egg yolks

• 1/2 cup honey

• 1/4 - 1/2 cup Chambord**

• 7oz unsweetened dark chocolate (Hershey’s dark chocolate bars will work in a pinch)

• 1/2 cup chopped dried raspberries (optional)

• Mixer (egg beater) • Double boiler (or bowl resting on top of a pot with some water in it) • Sputula • Whisk

Preparation (Do it!)
1. Whip the heavy cream to a medium peak (when you pull the beater out, the point will fall to the side making a 90 degree angle). Cover and refrigerate.

2. Whip the egg yolks for about 2-3 minutes.

3. Heat the honey on medium heat until it starts to boil and immediately whip it into the yolks. Continue to whip until the mixture cools, then mix in the Chambord. Depending on the chocolate you use, you may need more Chambord. Start with ¼ cup and add more at the end if you feel you need more.

4. Melt the chocolate over a double boiler and rapidly mix it into the egg mixture.

5. Mix in dried raspberries.

6. Fold in the whipped cream. 7. Carefully put mousse in a glass or bowl and refrigerate to set. **Chambord (French black raspberry liquor) can be replaced by any other liquor, if you use something else, you may want to use a sweetened chocolate. Plating Options: *Rim a martini glass with sugar and fill the glass. *Put the mousse in a champagne flute and put a strawberry on the rim. *Use coffee instead of Chambord and put the mousse in a cappuccino glass. Put some whipped cream on top to make it look like foam. *Serve the mousse in a tea cup garnished with red raspberries


TrackBack URL for this entry:

« Shrimp Paulista | Main | Farfalle with Pancetta and Peas »

| | Contact | RSS Feed | Recipe Feed
Copyright © 2010

Subscribe to Culinary Seductions