This is kind of cool, if you have 3 minutes to spare.
Rich, thick, silky chocolate mousse. I always forget how wonderful it is.
I had fun making the mousse with my 13 year old son. The recipe is great for teaching a few things; how to melt chocolate, how to beat egg whites and whipped cream, and the proper way to fold ingredients into egg whites so that the mixture remains light.
If you have health concerns about uncooked eggs, you might not want to make this, although the heat of the melted chocolate eased my mind as it warmed up the yolks and whites. Besides, I wanted to make the mousse just like Julia would.
8 oz semi-sweet baking chocolate, melted with 1/4 cup coffee
3 oz unsalted butter, softened
3 egg yolks
1 cup heavy cream
3 egg whites
1/4 cup sugar
1. Beat the butter into the smoothly melted chocolate. One by one, beat in the egg yolks.
2. Beat the cream just until it reaches stiff peaks.
3. Beat the egg whites until they form soft peaks. While beating, gradually sprinkle in the sugar and continue beating until stiff shining peaks are formed.
4. Scrape the chocolate mixture down the side of the egg-white bowl. Carefully fold in the whipped cream.
6. Decorate the mousse with swirls of whipped cream if you like.
Makes about 5 cups, which will serve 8 easily
Recipe from The Way To Cook by Julia Child
A Parisian band to play along with the mousse? Oui.
Light, breezy alt-electronica with a toe tapping beat and some brass, too.
Check out Concorde on the band’s Website, where you can link to buy their music.