Chocolate Mousse (page 430)
8 ounces semisweet chocolate, chopped
6 large eggs, separated and at room temperature
1/4 cup liqueur (Grand Marnier, amaretto, Chartreuse, or port)
6 Tbsp. sugar
2 cups heavy cream, plus additional for whipping cream garnish
1. Place a double boiler or small saucepan over low heat, and melt chocolate. When chocolate is almost melted, remove pan from stove and beat with a wooden spoon until smooth.
2. Place egg yolks in a heavy saucepan and ad 3 Tbsp. water. Place pan over very low heat and beat constantly with a wire whisk until yolks start to thicken. Add liqueur and continue beating until mixture reaches the consistency of hollandaise sauce. The mixture has become a sabayon. Remove from heat.
3. Fold in melted chocolate. Transfer mixture to a large bowl.
4. Beat egg whites until softly peaked. Add 4 Tbsp. sugar and continue beating until stiff.
5. Stir about 1/4 of the egg whites into the chocolate mixture, then fold in the rest. refrigerate until cold.
6. Beat whipping cream until softly peaked. Add remaining sugar and beat until stiff. Fold into the mousse.Divide mousse among 12 individual goblets, cover and chill until ready to serve, or transfer mousse to a serving bowl, cover and refrigerate. Serve with additional unsweetened whipped cream, if desired. Serves 12-18 people.
This is one happy baker, after just taking a taste of this chocolate mousse.
Chocolate Banana Cream Pie (page 244-45)
4 ounces bittersweet chocolate,chopped
2 Tbsp. unsalted butter
2 Tbsp. cornstarch
1/2 cup unsweetened Dutch-process cocoa
1/2 cup granulated sugar
2 1/2 cups milk
1 large egg
2 large egg yolks
1 prebaked 9-inch piecrust
2 ripe bananas, peeled and sliced 1/4 inch thick
1/2 cup confectioner's sugar
2 cups heavy cream
1. Using a microwave oven or double boiler, melt together the chocolate and the butter.
2. In a medium bowl, combine the cornstarch, 1/4 cup of the cocoa, and 1/4 cup of the granulated sugar. Add 1/4 cup of the milk, and stir to blend. Add the egg and yolks, and whisk until smooth.
3. In a medium saucepan, combine the remaining 2 1/4 cups milk and the remaining 1/4 cup granulated sugar. Place over medium heat until scalded.
4. Slowly drizzle the milk into the cocoa mixture, stirring gently with a whisk to blend the mixture without aerating it.
5. Return the mixture to the saucepan, and cook over medium heat until tiny bubbles boil up for 3 seconds. Do not overcook. Remove from heat and strain into a clean bowl. Add the melted chocolate mixture, and stir until thoroughly blended. Place waxed paper directly on the surface of the pudding, and let cool at room temperature for one hour, then refrigerate until completely chilled.
6. To assemble, spoon half of the pudding into the baked pie shell. Arrange the banana slices over the top of the pudding filling.
7. Sift the confectioner's sugar and remaining cocoa together into a bowl, and add the heavy cream; mix well. Whip until the cream is the consistency of shaving cream. Spoon over the bananas in the pie shell, and serve. Serves 8.
Bon Apetit!
Brownies from Village- a restaurant in New York's
Greenwich Village. It feels good to get back into
working with chocolate, after taking a break from it
for a few months.
Brownies a la Greenwich Village (page 159)
Makes approx. 6 dozen brownie squares
5 large eggs
3 1/4 cups sugar
1 1/2 tsp. vanilla extract
1/2 tsp. finely ground espresso coffee beans
1/8 tsp. salt
8 ounces (2 sticks) unsalted butter, melted and cooled
8 ounces unsweetened chocolate, melted and cooled
1 2/3 cup all-purpose flour
2 cups walnut pieces, toasted
1. Preheat oven to 375 degrees. Line an 11 1/2 by 17 1/2 pan with parchment
paper, and coat with nonstick cooking spray. In an electric mixer, beat eggs,
sugar, vanilla, coffee and salt on high speed until thick, about 5 minutes.
2. Add butter and chocolate, and mix until combined.Add flour and mix lightly
to incorporate. Add walnuts, and mix lightly until combined.
3. Spread batter in pan evenly with a rubber spatula. Bake until brownies have
set, and a knife inserted in the center comes out clean-about 18 minutes.
Do not overbake. Let cool in pan, then cut into 1-inch squares.
