April 3 - National Chocolate Moose Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Albert's Mousse
Categories: Chocolate, Booze, Dairy, Desserts
Yield: 7 Servings

6 oz (170 grams) 54% to 62%
- chocolate; fine chopped
1/4 c Water, coffee, or milk
+=OR=+
1/2 c Heavy cream
1 1/2 tb Brandy, rum, or liquor of
- choice
3 lg Eggs; room temp
3 tb (38 g) sugar
pn Salt
3 tb Water
Lightly sweetened whipped
- cream
+=OR=+

MMMMM----------------------COCOA BEAN CREAM---------------------------
1 c Heavy cream
2 tb (rounded) (20 grams) roasted
- cocoa nibs
Sugar

Bring the cream and nibs to a boil in a small saucepan.
Remove from the heat, cover, and let stand for 20
minutes.

Strain the cream into a bowl, pressing on the solids to
extract all the liquid. Discard the nibs. Chill the
cream for at least 6 hours; it must be thoroughly cold
in order to whip properly.

When ready to use, whip the cream, adding sugar to taste
as the cream thickens.

Makes about 2 cups

MOUSSE: Place the chocolate and the 1/4 cup water (or
liquid of your choice) in a medium stainless steel bowl
in a wide skillet of barely simmering water. Stir
frequently until the chocolate is nearly melted. Remove
the bowl and stir until completely melted and smooth.
Stir in the liquor, if using, and set aside.

FOR THE HEATED (EGG-SAFE) METHOD: In a medium stainless
steel bowl, whisk the eggs with the sugar and salt until
well blended. Whisk in the 3 tablespoons water. Set the
bowl in a skillet of barely simmering water and stir
with a heatproof silicone spatula, sweeping the bottom
and sides of the bowl continuously, to prevent the eggs
from scrambling. Continue until the eggs register 160ºF
on an instant-read thermometer. (You will have to remove
the bowl from the skillet to check the temperature
unless you are agile enough to both stir and hold and
read the thermometer at the same time!) For safety,
rinse the thermometer in the hot skillet water between
readings. Remove the bowl and beat with an electric
mixer at high speed for 3 to 4 minutes, until the eggs
have a texture like softly whipped cream.

FOR THE FRESH-EGG METHOD: Whip the eggs, sugar, and
salt--without the water or heating step--at high speed
for 4 to 5 minutes, until the eggs have a texture like
softly whipped cream.

Fold about one-quarter of the eggs into the chocolate.
Scrape the chocolate mixture onto the remaining beaten
eggs and fold just until evenly incorporated. Divide the
mousse among the ramekins.

Chill for at least 1 hour, or until set, before serving.
If you are not serving the mousse within a few hours,
cover the ramekins with plastic wrap.

Serve topped with the whipped cream, if desired.

Makes about 4 cups; serves 6 to 8

by Alice Medrich

RECIPE FROM: https://www.splendidtable.org

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Love Themed Chocolate Mousse Enigma Pots (Fruit Puree cor
Categories: Desserts, Chocolate, Fruits, Booze
Yield: 3 Servings

MMMMM------------------------ENIGMA CORE-----------------------------
400 g Strawberries; hulled
60 g Golden vanilla caster sugar
1 tb Monin Creme de Strawberry
- Liqueur (opt)

MMMMM---------------------------MOUSSE--------------------------------
150 g Dark chocolate; chopped
55 g Butter
4 lg Eggs; separated, room temp
70 g Icing sugar

MMMMM-------------------------DECORATION------------------------------
50 g White chocolate
Edible glitter; red or pink

PUREE: Place the strawberries in a food processor and
puree

Push the mixture through a fine sieve to remove the
pips

Add the puree to a small pan and heat gently to 35ºC
~ Warm to touch

Add the sugar and stir until dissolved

Remove from the heat, pour into a bowl (to avoid it
sticking to the pan) and leave to cool for a minimum
of 20 minutes

MOUSSE: Melt the chocolate and butter in a large bowl
over a pan of simmering water (make sure the bowl does
not touch the water). Then leave to cool a little

Add the egg yolks to the mixture then stir in the icing
sugar

In a large bowl, whisk the egg whites until they form
soft peaks. In a separate bowl, whisk the double cream
until it too forms soft peaks when the whisk is removed

Fold the the double cream carefully into the chocolate
mixture then fold that mixture into the egg whites

ASSEMBLY: The easiest way to assemble the dessert is in
gradual layers - this is the trickiest part Take 2
teaspoons and 2 ramekins.

Spoon in about 2-3 cm of mousse into the bottom of each
ramekin to form a base.

Using the same spoon, add in more mousse around the edge
of the ramekin leaving a roundish gap in the middle,
then use the other spoon to fill the gap with the puree
Working in layers helps to stop the mousse collapsing
into the gap, if the mousse is too runny, chill it for a
while.

At the top make another 2-3cm layer of just the mousse
to form a lid.

Refrigerate overnight.

DECORATION: Melt the white chocolate using the same
process as earlier

Using a heart shaped stencil, make a white chocolate
heart on top of each dessert Refrigerate until the white
chocolate has set (or until just before you want to
serve) Or if you want the glitter to stick in place do
not refrigerate.

Using a slightly smaller heart stencil, sprinkle glitter
carefully over the white chocolate. This way the glitter
has a white chocolate outline and will stand out more.
The desserts are now ready to serve

EXTRA TIPS: For the core you can substitute the
strawberries and strawberry liqueur for raspberries and
raspberry liqueur OR Forget about the enigma core and
use orange liqueur - The core could be toffee, fudge,
caramel or white chocolate instead of fruit but me
careful of it becoming too sickly - You could make a
white chocolate mousse instead - Experiment with
different ingredients and flavours such as mint, maybe
try some chopped nuts for added texture - Change the
theme using different coloured glitters. A green
shamrock for St. Patricks day, an orange pumpkin for
Halloween etc.

Makes 2-4 depending on ramekin size

RECIPE FROM: https://www.bbcgoodfood.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alexis Couquelet's Chocolate Mousse
Categories: Desserts, Chocolate, Dairy
Yield: 2 servings

70 g Chocolate Bar
10 g Butter
8 g Cream
2 Egg white
1 Egg yolk
2 g Sugar

Melt the chocolate in a mixing bowl set over barely
simmering water. Meanwhile, on a separate bowl whip the
egg whites until thick - then whip the egg yolk and
sugar on a different bowl.

When the chocolate is melted, mix the cream and butter -
then add the whipped egg yolk, mix them together then
let the chocolate cool down for a few minutes.

After the mixture has cooled down, fold half of the
whipped egg white above the chocolate, continue the
process with the other half.

Divide the chocolate mousse mixture into two cups, and
chill until firm.

Decorate with mint and biscuit (optional).

RECIPE FROM: https://me.popsugar.com

Uncle Dirty Dave's Archives

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