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which is one of the recipe groups at www.egroups.com.
It was submitted by Bella:
mousse is a French classic, and one of the hallmark
recipes of French restaurants around the world.
Of course, it has also become an international
favourite, and turns up on dessert carts wherever
fine sweets are enjoyed.
This is a slightly
dense, very smooth, chocolatey mousse. Since
the flavor of any mousse depends so much on
the special character of the chocolate used,
it is worth selecting a high-quality brand,
like for instance Lindt Excellence.
For a mousse with
a hint of orange, add orange zest and Grand
Marnier. For a pure, smooth chocolate flavor,
omit the orange zest and use creme de cacao
instead of Grand Marnier".
In the top of a
double boiler, over about 1 inch hot but not
simmering water, heat chocolate and butter,
stirring occasionally, until melted and smooth.
Set aside with top of double boiler still over
bottom to keep chocolate warm.
In a medium, non-aluminum
saucepan, over medium-low heat, whisk together
sugar, egg yolks, orange zest (if used), and
2 1/2 tbs hot tap water, until blended. If using
a candy thermometer to gauge doneness, clip
it to pan side, inserting so tip is completely
submerged but not touching pan bottom. Continuously
whisking and scraping pan bottom, adjust burner
and cook so mixture heats efficiently but gently
so that it does not near boiling point (which
might cause the yolks to curdle). If mixture
begins to overheat, lift from burner, whiching
a few seconds. Continue whisking for about 4
minutes, until mixture is slightly hot to the
touch, light, and slightly thickened (or until
it registers 160 - 161F on candy thermometer).
pan from heat and whisk in creme de cacao (or
Grand Marnier), vanilla, and 1/3 cup hot tap
water. Strain mixture through a fine sieve into
chocolate. Whisk mixture into chocolate until
well blended and smooth. Immediately whip cream
in a larger mixer bowl with mixer on high speed,
until cream stands in soft peaks. Whisk about
2 tbs cream into slightly warm chocolate mixture.
Then whisk chocolate mixture into cream until
completely smooth and well blended.
Spoon mousse into
individual bowls, demitasse cups, or sherbet
dishes; mousse is rich so keep servings fairly
at least 4 hours, before serving. Garnish servings
with dollops of whipped cream or creme fraiche,
if desired. Do not allow mousse to stand unrefrigerated
for more than a few minutes before serving,
or it will become too soft. Enjoy!
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