TECHNIQUES: Death by Chocolate Mousse & Chocolate Dessert Cups
Recipes by Jess Ray, Executive Chef/Owner,
Culinary Artistry Personal Chef Service
Culinary Artistry Personal Chef Service
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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. |
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