Chocolate Mousse for a Chocoholic’s “C-Spot”
Mousse au Chocolat
- 7 ounces (200 g) dark chocolate (70% chocolate) broken into pieces
- 2 ounces (60 g) butter at room temperature
- 2 eggs at room temperature, separated
- 1.4 ounces (40 g) icing sugar
- In the top of a double boiler (or a bowl placed over a saucepan of simmering water), melt the chocolate slowly stirring with a wooden spoon.
- Gradually add the butter, stirring it in with the wooden spoon as it melts. Then add the yolks of the 2 eggs, again stirring them in.
- Beat the egg whites just to a frothy soft-peak stage. Then gradually add the icing sugar to the egg white, stirring or beating as you add it.
- Gently fold the egg white mixture to the chocolate mixture using the wooden spoon. (See the “Tips” section on the folding technique.)
- Once the egg white has been mixed in, spoon the mixture into goblets or other attractive glasses. Place the glasses in a refrigerator for at least an hour before serving, to allow the mousse to firm up.
Retro Roquefort and Cucumber Mousse
This makes a great showpiece for a retro party (molded salads were all the rage back in the 50’s and 60’s), but this makes a stellar starter anytime. The contrast of assertive blue cheese cooled by accommodating cucumber makes a creamy starter that is prepared ahead and so leaves you more time with your guests.
There are literally scores of scrumptious blue cheeses from France and elsewhere that will work in this recipe. Roquefort can be expensive, especially with the punitive tariff, so here’s a comparison of ten other blues from France that can be substituted.
You Will Need:
- 1½ quart (1½ liter) ring mold or other dish
- 2 tsp (10ml) powdered gelatin
- 1/3 cup (75ml) cold water
- ¼ pound (90g) Roquefort cheese
- 7 oz (200g) cream cheese
- 3 Tbsp (45ml) créme fraîche or sour cream
- 1 medium ~7-inch (18cm) cucumber, peeled, quartered lengthways and diced
- cayenne or white pepper, to taste
- In a small heatproof bowl, sprinkle the powdered gelatin over the cold water and. leave to soften for about 2 minutes.
- Place the bowl in a shallow pan of simmering water and heat the mixture until the gelatin is dissolved, stirring occasionally.
- In a food processor, process the cheeses and the créme fraîche (or sour cream) just until smooth.
- Blend in the dissolved gelatin.
- Add the diced cucumber and pulse to chop finely without completely reducing it to a purée. You want a bit of texture. Season with cayenne or white pepper to taste.
- Rinse the mold or dish with cold water. Spoon in the mixture and tap gently with the back of the spoon to remove any air bubbles.
- Chill, covered with cling film, for 4-6 hours or overnight until well set.
- When you’re ready to serve, dip the mold in hot water for 10-15 seconds. Place a large plate over the top of the dish and invert both together, shaking firmly to release the mousse.
There’s not a lot of color in this mousse, so a garnish of red and green grapes and perhaps some mint or other greens will give additional contrast.
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