MME. ROULLEAU'S CHOCOLATE MOUSSE
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
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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
||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.|
||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.|
Excerpted from FRENCH FARMHOUSE COOKBOOK copyright © 1996 Susan Herrmann Loomis.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.