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TECHNIQUES: Death by Chocolate Mousse & Chocolate Dessert Cups

Recipes by Jess Ray, Executive Chef/Owner,
Culinary Artistry Personal Chef Service
Yield: 8 servings
6    ounces bittersweet or semisweet
      chocolate, chopped
6    ounces unsalted butter, cut into
      small pieces
1/4 cup dark-brewed coffee
4    large eggs, separated
2/3 cup plus 1 tablespoon sugar,
      divided
2   tablespoons Bailey’s Irish Cream
     (or dark rum)
1    pinch salt
1/2 teaspoon vanilla extract

Heat a saucepan 1/3 full with hot water, and
in a bowl set on top, melt together chocolate,
butter and coffee, stirring over the barely
simmering water, until smooth. Remove
bowl from heat.

Fill a large bowl with ice water and set aside.
In a bowl large enough to nest securely on
the saucepan of simmering water but small
enough to fit inside the bowl of ice water,
whisk egg yolks with 2/3 cup sugar, Bailey’s
Irish Cream, and 1 tablespoon water for
about 3 minutes until mixture is thick, like
runny mayonnaise. (You can also use a
handheld electric mixer.) Remove from heat
and place bowl of whipped egg yolks within
bowl of ice water and beat until cool and
thick, then fold the chocolate mixture into
the egg yolks.

In a separate bowl, beat egg whites with salt
until frothy. Continue to beat until they start
to hold their shape. Whip in the tablespoon
of sugar and continue to beat until thick
and shiny, but not completely stiff, then add
vanilla.

Fold 1/3 beaten egg whites into chocolate
mixture, then fold in remainder of whites just
until incorporated, but don’t overdo it or the
mousse will lose volume. Transfer mousse to
a large bowl (or divide into serving dishes),and refrigerate until firm, at least 4 hours,
and up to 4 days.

If using Chocolate Dessert Cups (recipe
included at right), scoop mousse into cups
right before serving. Chef Jess garnishes this
dish with strawberry sauce.
Picture
In double boiler over hot water, melt 3/4 pound chocolate. Cool about 5 minutes. Inflate balloons
to 4-inch diameter; knot. Holding balloons by knot, dip into slightly cooled chocolate, tipping to cover balloon halfway up with chocolate.
Picture
Place balloon, knotted side up, on wax paperlined
baking sheet, holding balloon in place until it starts to set. Repeat with remaining balloons to make 8 cups. Place in freezer 5 minutes.
Picture
Snip hole in each balloon to deflate; carefully pull the balloon out of the cup. Hold cups in freezer until ready to fill, being careful that they are protected as they can break easily. (Cups can also be filled with gelato or ice cream before placing in freezer.)
Picture
Chef Jess Ray
Picture
Melt remaining 3/4 pound chocolate and repeat
dipping procedure; place in freezer 10 minutes.



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