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Dark Chocolate Mousse with Raspberry Puree
Posted By Todd & Diane On February 9, 2013 @ 11:44 am In Chocolate,Desserts,Food,Recipes | 18 Comments
It is too easy for the daily “I love you” ‘s and quick kisses to have the same depth as a “what up, bro” or a “hey, girlfriend”. Happens to the best of us. Well maybe not the best, but at least us mortals.
Now you don’t have to bust out the Marvin Gaye, blindfold and feed each other, (although that was a great scene in Mostly Martha), or cover the bed in rose petals. Unless that is your thing and you want to rock that.
But at least take the time to remember the things you love about the one beside you. Slow life down and look into their eyes when you tell them, “I love you.” Kiss a little softer and longer, even if it is just on the way out to work. And make something special for dinner or dessert. It does wonders for the flame in the heart.
P.S. This is the second time we’ve posted a chocolate mousse. This first time was an adaptation from The Professional Pastry Chef. It is a great recipe although a bit more complicated. In looking for a simpler version we came across Julia Child’s classic recipe for chocolate mousse and then later when browsing online saw David’s adaptation and praise of the recipe, we knew we had to make this one. If David calls it perfect, you know it is damn good.
Yield: Serves 5-6
Total Time: 45 Minutes
Recipe adapted from Julia Child's Mastering the Art of French Cooking. We used dark chocolate because we love it, but the recipe works fine with milk chocolate as well. In the recipe we used orange bitter, which any cocktail making household hopefully has, but in case you don't feel free to use an orange liqueur instead of the bitters and brandy. And if you don't have an espresso maker, use a strong coffee instead. The recipe is quite easy, but it does require a bit of hand whipping to develop the mousse's desired fluffiness. Great for an arm workout or it may also be good time to bust out the hand mixer.
Makes @ 1/3 cup
Make sure there is no water in the bowl and the whites are completely free of any yolk. A copper bowl will give you a more stable whipped whites but a glass or ceramic bowl will still work great. Avoid a plastic bowl since there is often a bit of residual fats left in the bowl and that will affect the ability to stiffen the egg whites.
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