Title: Mousseline Au Chocolat
Categories: European Dessert Chocolate
Yield: 1 Servings

1/4	c	Orange liqueur (Grand
		Marnier)
4		Eggs
2/3	c	Sugar
6	oz	Semisweet chocolate
4	tb	Strong coffee
6	oz	Sticks softened unsalted
		Butter
		Optional:
1/4	c	Finely diced, glazed orange
		Peel

Beat the egg yolks and sugar together until the mixture is thick and pale yellow. Beat in the orange liqueur. Then set the mixing bowl over not quite simmering water and continue heating for 3-4 minutes, or until the mixture is too hot for your finger. Then beat over cold water for 3-4 minutes until the mixture is cold and falls back in a ribbon. It should look like mayonnaise. Next, melt the chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar mixture, then beat in the optional orange peel.

Beat the egg whites with a pinch of salt until soft peaks are formed; sprinkle 1 tbsp. of granulated sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest.

Refrigerate at least for two hours or overnight. Serve with lightly whipped cream or custard sauce.

From: phil@wight.com (Philip F. Wight)

previous

next