Chocolate Mousse- The cream with a dream
'Twill make old women young and fresh , Create new motions of the flesh . And cause them long for you know what , If they but taste of chocolate. ~James Wadworth
Desserts are sweetness with a Zeeeeeè. Some people leave impressions that speak a million words. With that joi de vivre and an infectious verve I was tottaly at ease and spilled a few tricks of the trade. The magic mantra as always is complements... What a womanly dessert. The shape and the softness and luscious folds and the silky texture and sweetness and the elation of being as light as air... Awww...
Today was one such occasion. I generally hold a captive audience of teenagers dangling a carrot of good marks to keep them entranced and attentive. Well, I had ladies as my students today. Many well versed in the art of conducting dinner parties. My task was to guide them in making desserts(with a Zeeeeeè) and give them ideas to make their parties even better. One dessert on the card was my No Bake Mango Cheese Cake which can be suited to any fleshy ,tangy, tart ,colorful fruit. And the other one was the Chocolate Mousse.
Fluffy and dreamy and creamy and light and awesome. This will serve 12 people. Not counting hungry kids,12 individual glasses... The desires...well,no one likes lonely. An accompaniment of fruit or liquor or liqueur is always great.
I made the mousse and the cheese cake the day before and did a second round as the demo in front of the ladies.
for the Chocolate Mousse -The cream with a dream ...and desires...
you need
230 gms dark chocolate 60 gms butter 4 eggs separated 6 tbsp icing sugar 1 tsp vanilla essence or rum optional 1 cup or 240 mils cream
Chop the chocolate and butter in to small pieces and place them in a steel bowl.Steel is always good. Double boiler on,at medium heat.
Stirring occassionally to mix . Remove from heat and cool for a few minutes.Set aside till it is warm to the touch and not hot...we don't want rambled egg yolks in the mousse. That is the shiny steel reflecting the flash.
I separated 8 eggs...I was making a mousse for 24 people to taste.You stick to the 4 eggs... Whisk the egg whites with a few drops of lemon juice and beat in the sugar till stiff.
Once the chocolate is warm ad ok to touch,beat in trhe egg yolks,surely buy firmly. Be careful before you pop the yolks in...too hot and you have scrambled mousse.Set in the fridge till the egg whites and cream are done.
Bring the chocolate mix out and add a little egg white at a time to loosen the chocolate. Add in a third at a time and gently,gently fold it in.
Fold that in next. Again ,the operative word is gently and you can add the esssence or rum or any other liqueur here. Since this was not to be dressed for a party,it was a Plain Jane kind of pud. I would have macerated strawberries or pitted cherries in rum or sugar syrup and folded them togther with the mousse...
I prefer to serve the mousse on a base of chocolate genoise or sponge and with tart fruit to cut the sweetness of the chocolate.
I am going back to my DSLR,this convenient smart phone gives flat images.. Topped with the remaining non dairy rich cream and chocolate chips.Yummmmm!!! The other one was...
My No Bake Mango Cheesecake. The ladies were suitably impressed and made the right noises. What is important is that they try out the puds at home...and tell me about it.
Next on... Garlic rolls revisited.
So what are you baking today???
So what are you baking today???
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