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    MME. ROULLEAU'S CHOCOLATE MOUSSE
    from "French Farmhouse Cookbook" by Susan Hermann Loomis

    What would a cookbook from the French countryside be without a recipe for chocolate mousse? Incomplete, for it remains a favorite dessert on the farm, for all ages, in all situations.

    This is one of the best chocolate mousses I've ever tasted, and I thank a neighbor and fine cook, Mme. Roulleau, for it — she dropped the recipe in my mailbox one day after I'd asked her for it, and I made it immediately. It came out just as light yet substantial as hers, and not too sweet. I understand why it's a standby on the farm, for it goes together quickly and offers a rich, satisfying end to a meal.

    Makes 4 to 6 servings
    INGREDIENTS (CLICK TO BUY)

    3 ounces best-quality bittersweet chocolate, such as Lindt, Caillebaut, or Tobler
    2 tablespoons water
    2 tablespoons unsalted butter, softened
    3 large eggs, separated (see Note)
    Pinch of salt
    2 tablespoons confectioners' sugar, sifted

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    PREPARATION

    1. Combine the chocolate and water in a large heatproof bowl set over a saucepan of simmering water. When the chocolate is melted, whisk it until it is smooth, then add the butter, continuing to whisk until the mixture is a silky cream, with no lumps. Remove the mixture from the heat and whisk in the egg yolks one at a time.
    2. In a medium-size bowl, whisk the egg whites with the salt until they are white and foamy and hold light peaks. Continuing to whisk vigorously, sprinkle in the confectioners' sugar until the whites hold stiff peaks. Fold the egg whites into the chocolate mixture, and turn into an attractive serving bowl or individual serving dishes. Refrigerate until the mousse is set (it will not get very, very firm, but it will set and hold its shape), at least 2 hours. You may make this up to 4 hours before serving.
    NOTE: This delicious chocolate mousse includes eggs that remain uncooked once the dessert is completed. Like me, you should use only the best-quality, farm-fresh eggs to make the mousse. If you are unsure of the quality of the eggs available to you, it is best to avoid recipes that include them uncooked.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Scharffen Berger Bittersweet 70% Chocolate Bar - $4.29/ea plus tax
     3oz
     
      Alderfer Eggs Grade A Large Organic Eggs
    This product is currently unavailable.
     
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      Domino Powdered Confectioners Sugar - $1.79/ea
     1lb box
     
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