Title: ELETTA'S FROZEN CHOCOLATE MOUSSE WITH PISTACH
Categories: Ice cream, Italian
Yield: 8 Servings
--------------------------MOUSSE--------------------------
5 oz Bittersweet chocolate
1 1/2 oz Unsweetened chocolate
4 tb Butter
5 tb Dry marsala
2 Egg yolks
4 Egg whites, room temp
1/8 ts Cream of tartar
1/2 c Sugar
1 c Whipping cream,
-whipped and chilled
1/2 c Chopped pistachios
--------------------MOCHA MARSALA SAUCE--------------------
1 1/2 tb Instant espresso granules
1/2 c Boiling water
1/3 c Dry marsala
4 oz Bittersweet chocolate
5 ts Sugar
2 tb Butter
Mousse and sauce can be done a day in advance. To
prepare mousse, melt bittersweet and unsweetened
chocolate and set aside to cool to room temperature.
Combine butter and marsala in a small bowl and set
over boiling water. Heat until marsala is bubbling and
butter melted. Remove bowl from pan and let cool a few
moments, then whisk in yolks. Place again over boiling
water and stir until yolks begin to thicken. Cool. Add
cream of tartar to whites and beat to soft peaks and
gradually beat in sugar until stiff and glossy. Gently
fold together whites, cooled chocolate, egg mixture,
cream and nuts, taking care to keep mixture light.
Turn into a freezer container and freeze at least 4
hours. Let stand a couple of hours in refrigerator to
soften before serving.
To make the sauce, combine the coffee with boiling
water and stir until dissolved. Turn into a small
bowl, adding the marsala, chocolate and sugar. Set
over a pan of hot water and stir until chocolate is
melted. Stir in butter until smooth. Reheat before
serving.
To serve, use a small ice cream scoop to spoon out
about 4 balls of mousse into each of 8 wine glasses.
Drizzle with hot sauce and serve.
from Trattoria da Eletta in the village of Sala
Baganza outside of the city or Parma, Italy
