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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: 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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Hubert Keller's
Chocolate Mousse Burgers
Serves 4
- 3 cups Chocolate Mousse
- Passion Fruit Gelée:
- 1 cup (8 ounces) unsweetened passion fruit
concentrate
- 4 teaspoons powdered gelatin
- About 5 tablespoons sugar
- 4 glazed doughnuts without central holes or
beignets
- 1 pint basket ripe strawberries
- 1 tablespoons plus 1teaspoon sugar
- 1/2 cup heavy cream
- 1 large kiwi, peeled and very thinly sliced
- 4 fresh mint sprigs
Line a small baking dish with plastic wrap and
spoon Chocolate Mousse into dish; freeze until firm, about 1 hour.
Using a 3-inch round cookie cutter (or whatever size fits your
doughnut bun), cut out Chocolate Mousse rounds for the burger. To
make the gelée: in a small, nonreactive saucepan stir together the
passion fruit concentrate and sugar. Add the sugar by tablespoonfuls
until the sweet/tart balance reaches your preference. The amount
needed will vary by brand. Whisk in the gelatin until well mixed and
set aside to soften for 2 minutes. Prepare an ice water bath by
emptying a tray of ice cubes into a pan of cold water. Line a 9- by
12-inch baking pan or baking sheet with plastic wrap. Place the
saucepan with the passion fruit mixture over low heat and whisk
gently to prevent sticking and scorching while the mixture comes to
a boil, about 4 minutes. Move the saucepan off the heat and hold it
in the ice water bath. Whisk until the mixture has cooled to about
room temperature. Skim off any remaining foam with a shallow spoon.
Pour the gelée onto the prepared baking pan and tilt and smooth the
mixture into an even layer. Refrigerate until set, about 1 hour.
Make sure the pan sits evenly so the gelée forms a layer of even
thickness. Gelée keeps, covered and refrigerated, 4 days.
To assemble the burgers: sort through the berries to choose 4 of the
largest and cut these into very thin lengthwise slices. Puree
remaining berries in a food processor with about 1 tablespoons sugar
(more or less to taste, depending on the sweetness of the berries).
In a small bowl, beat the cream with the remaining 1 teaspoon sugar
(more or less to taste) until it forms soft mounds. Cut the
doughnuts in half horizontally. While the gelée remains in the pan,
trim the edges with a small sharp knife so they are straight.
Carefully lift the gelée out of the pan onto a work surface. Then
cut the gelée into 3-inch squares, cutting through the plastic wrap
as well. Run your knife under water frequently so it cuts cleanly.
Place the bottom half of each doughnut on a dessert plate. Add a
dollop of whipped cream and then a chocolate burger. Arrange a
sliced berry, points outward, on top of the burger, and then add a
circle of overlapping slices of kiwi. With the tip of a small knife,
pry up a corner of a square of gelée with its plastic wrap and place
it, plastic wrap up, on the kiwi. Peel off the plastic wrap. Top
with the remaining bun halves and tuck a few fresh mint leaves under
the top bun. If necessary, secure the top bun with toothpicks. Spoon
a little strawberry sauce around the burger and serve immediately.
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