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Chocolate Mousse
Chocolate Mousse Napoleon
Chocolate Mousse Sundae
Warm Double Chocolate Mousse Cake
Hubert Keller's
Chocolate Mousse Burgers
WINE NOTES
Maury le Preceptorie: Maury is an appellation in Southern France in the
Roussillon region that is known for its sweet fortified, vin doux
naturel, port-style wines, made primarily from the Grenache grape.
Notice flavors of coffee, mocha, chestnut and tea.
Vietnamese Coffee: Made with a
filter that sits on top of the cup. Typically a Dark French roast,
sometimes with chicory (which was first added as an extender, but
stayed in because of its complex bitter chocolate flavor), and
sweetened condensed milk. Great hot or iced.
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Chocolate Mousse
Master
Makes about 6 cups
- 12 ounces bittersweet chocolate, finely cut
- 8 tablespoons unsalted butter, divided and
softened
- 6 egg yolks
- 1/2 cup sugar
- 1/2 cup brewed coffee
- 2 teaspoons vanilla extract
- 1 cup heavy cream
Prepare a double-boiler: place a large heat-proof
bowl over pan, being sure water does not touch bowl, and add
chocolate and butter to bowl. Once chocolate is completely melted,
stir in the butter one piece at a time until fully incorporated.
Keep scraping bowl with a rubber spatula so chocolate does not
scorch. Remove bowl from pan and set aside. In same double-boiler:
Place large heat-proof bowl and whisk together yolks, coffee and
vanilla. While whisking, slowly add in sugar and whisk until thick.
Pour mixture into a stand mixer and whisk until cool. Meanwhile, in
another kitchen aid or by hand in a chilled bowl, lift the cream
into soft peaks. Fold cream into cooled cooked eggs and cooled
chocolate. Use for the below applications as it will set when
cooled. Store in fridge.
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