Subj : 4/3 Chawklit Moose Day 4
To   : All
From : Dave Drum
Date : Tue Apr 02 2024 04:35 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: N.Y.T. Chocolate Mousse
Categories: Dairy, Chocolate, Desserts
     Yield: 9 servings

   1/2 c  (120 g) heavy cream; more if
          - needed and for serving if
          - you'd like
    12 oz (340 g) bittersweet
          - chocolate; coarsely broken
          - or chopped
     8 lg Egg whites (265 g/1 c)
   1/4 c  (50 g) granulated sugar
     4 lg Egg yolks (56 g)
     1 ts Pure vanilla extract

 Bring an inch of water to a boil in a medium saucepan.
 Combine the cream and chocolate in a large heatproof
 bowl. When the water boils, turn the heat to low so the
 water is barely simmering or just steaming. Set the bowl
 over the saucepan and melt the chocolate, gently
 stirring with a whisk now and then.

 While the chocolate melts, whisk the egg whites in a
 clean bowl using a stand mixer or electric hand mixer on
 medium speed. When the whites are foamy, add the sugar
 in a slow stream while whisking. Continue whisking until
 stiff peaks form. The whites should look glossy but not
 dry, and, when you lift the whisk from the mixture, a
 peak should form in the bowl and hold.

 Once the chocolate has melted completely, turn off the
 heat but leave the bowl over the saucepan. Holding the
 bowl with a kitchen towel, add the egg yolks one at a
 time, whisking after each addition. If the mixture looks
 broken, remove the bowl from the saucepan, cool for a
 minute, then add 1 tablespoon cream and whisk just until
 shiny and smooth. Whisk in the vanilla. (Don’t worry if
 it still doesn’t look completely smooth. It will come
 together in the next step.)

 Add a quarter of the beaten whites to the chocolate
 mixture and stir gently with a flexible rubber spatula
 until incorporated but still a little streaky. This will
 make it easier to fold in the remaining whites to create
 an airy mousse by gradually lowering the temperature of
 the chocolate (tempering) and making the mixture loose.

 Add the rest of the whites and fold them in by running
 the spatula from 12 o’clock on the bowl to 6 o’clock,
 then scooping up the chocolate on the bottom and gently
 folding it over the whites as you move toward 9 o’clock.
 Rotate the bowl 90 degrees and repeat. Continue folding
 just until the last streak of white disappears. It’s OK
 if there are a few lumps of whites left. It’s better to
 not deflate the batter by folding too much.

 Scoop into a pretty bowl or into individual cups or
 bowls for serving if you’d like. Otherwise, keep it in
 the mixing bowl. Refrigerate the mousse uncovered until
 cool, then cover and refrigerate for at least 4 more
 hours and preferably 24. The covered mousse can be
 refrigerated for up to 5 days.

 If you’d like to serve the mousse with whipped cream,
 whisk heavy cream until soft peaks form. A cup or two of
 heavy cream is plenty for this amount of mousse. Serve
 the mousse cold, straight from the refrigerator, with
 the whipped cream.

 TIP: Use chocolate meant for eating or for making
 confections, not baking chocolate, which has a higher
 proportion of cacao solids and results in a dense and
 possibly gritty mousse. Chocolate with 70 percent to 74
 percent cacao is ideal, but choose your favorite. This
 will taste best with whichever bar of chocolate you
 enjoy eating on its own.

 By: Genevieve Ko

 Yield: 8 to 10 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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