CHOCOLATE MOUSSE (France)

By Montrealer

Ingredients

• 4 yolks
• ¼ cup superfine sugar
• 2 tablespoons of Cognac
• 6 ounces semisweet chocolate
• 3 tablespoons of strong coffee
• 8 tablespoons of unsalted butter
• 4 whites
• ½ cup heavy cream

Preparation

Step 1

1. Brush the inside of 1-quart charlotte mold with a film of vegetable oil. Invert on paper towel to drain.
2. In heatproof mixing bowl, beat the yolks and sugar with a whisk for 2-3 minutes or until pale yellow and thick enough to form a ribbon. Beat in the cognac.
3. Set the mixing bowl over a pan of barely simmering water, and continue beating 3-4 minutes or until the mixture is foamy and hot. Then set over cold water and beat for 3-4 minutes longer or until the mixture is cool and as thick and creamy as mayonnaise.
4. In a heavy 1-½ quart saucepan, melt the chocolate with the coffee over hot water stirring constantly.
5. When dissolved, beat in the butter to make a smooth cream.
6. Then beat the chocolate mixture into the yolks and sugar mixture.
7. In a separate bowl, beat the whites until stiff.
8. Stir in about ¼ of the whites into the chocolate mixture then very gently fold in the remaining whites.
9. Spoon the mousse into the charlotte mold and refrigerate for at least 4 hours.
10. To unmold, run a long sharp knife around the sides of the mold and dip the bottom into hot water for a few seconds.
11. Wipe the outside, place a chilled plate upside down over the mold and, grasping both sides firmly quickly turn the plate and mold over.
12. Rap the plate on the table and the mousse should slide easily.
13. Beat the heavy cream and garnish the mousse.