Post by sistereurope on Jul 8, 2007 10:31:40 GMT -5
Hi all,
My kids are home from camp and I let them choose the menu for our next dinner. Here's the choice for dessert - it is not for the timid! (it's not light and airy as a typical mousse - more pudding like in texture) But if you like chocolate...yummm. I use the best chocolate I can find - preferably French
Recipe courtesy of Chez Panisse Desserts:
Makes 3 Cups:
4 oz semi-sweet chocolate
2 TBL coffee or water
4 eggs
1/2 Cup unsalted butter
Chop the chocolate into small pieces and melt with the coffee (I use coffee) or water in a small saucepan over hot water, stirring constantly, until smooth and glossy. Remove from heat. Separate the eggs, put the whites in a bowl, and whisk the yolks 1 by 1 into the chocolate until well mixed. Cut the butter into pieces and whisk it in until smooth. (Set over the hot water if the butter doesn't melt). Warm the egg whites slightly and beat them until they hold soft peaks, then fold over quickly into the barely warm chocolate mixture. Pour into a bowl or individual glasses and chill.
Serve with creme chantilly (I've used fresh raspberries too).
Or all by its chocolate self!
My kids are home from camp and I let them choose the menu for our next dinner. Here's the choice for dessert - it is not for the timid! (it's not light and airy as a typical mousse - more pudding like in texture) But if you like chocolate...yummm. I use the best chocolate I can find - preferably French
Recipe courtesy of Chez Panisse Desserts:
Makes 3 Cups:
4 oz semi-sweet chocolate
2 TBL coffee or water
4 eggs
1/2 Cup unsalted butter
Chop the chocolate into small pieces and melt with the coffee (I use coffee) or water in a small saucepan over hot water, stirring constantly, until smooth and glossy. Remove from heat. Separate the eggs, put the whites in a bowl, and whisk the yolks 1 by 1 into the chocolate until well mixed. Cut the butter into pieces and whisk it in until smooth. (Set over the hot water if the butter doesn't melt). Warm the egg whites slightly and beat them until they hold soft peaks, then fold over quickly into the barely warm chocolate mixture. Pour into a bowl or individual glasses and chill.
Serve with creme chantilly (I've used fresh raspberries too).
Or all by its chocolate self!
(i.e., no real flavor!) and then there's "French vanilla ice cream" 
hahahha