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Chocolate Mousse The New York Times Magazine, February 20, 1977 Craig Claiborne with Pierre Franey Yield: 12 or more servings ½ lb. sweet chocolate 6 large eggs, separated 3 Tbsp. water ¼ cup sweet liqueur such as Chartreuse, Amaretto, Mandarine or Grand Marnier 2 cups heavy cream 6 Tbsp. sugar Whipped cream for garnish Grated chocolate for garnish Cut the chocolate into half-inch pieces and place the chocolate in a saucepan. Set the saucepan in hot, almost boiling, water and cover. Let melt over low heat. Put the yolks in a heavy saucepan and add the water. Place the saucepan over very low heat while beating vigorously and constantly with a wire whisk. Experienced cooks may do this over direct heat such as a low flame or electric burner. It may be preferable, however, to use a metal disk such as a Flame-Tamer to control the heat. In any event, when the yolks start to thicken, add the liqueur, beating constantly. Cook until the sauce achieves the consistency of a hollandaise or a sabayon, which it is. Remove from the heat. Add the melted chocolate to the sauce and fold it in. Scrape the sauce into a mixing bowl. Beat the cream until stiff, adding two tablespoons of the sugar toward the end of beating. Fold this into the chocolate mixture. Beat the whites until soft peaks start to form. Beat in the remaining sugar and continue beating until stiff. Fold this into the mousse. Spoon the mousse into a crystal bowl and chill until ready to serve. When ready to serve, garnish with whipped cream and grated chocolate. |
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Chocolate Mousse No. 2 Unknown Yield: 8 small cups 5 eggs ½ lb. dark sweet chocolate 5 Tbsp. cold water 2 tsp. rum Separate egg yolks from whites. Break chocolate in little chunks and put in double boiler with the cold water. Cook over hot, not boiling, water until melted. Remove from heat, gradually add slightly beaten egg yolk (stirring constantly) then rum. In a separate bowl, beat egg whites unntil they peak. Mix into chocolate. Chill 4 hours and serve very cold. |
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