• It's Mousse Season!

    Mousse au chocolat, that is.

         Ninth-grader Charlotte Griffith shared these pictures of the chocolate mousse she prepared after French teacher Joelle Florian demonstrated how to make the delectable dessert in her class. That’s one tasty looking cross-cultural connection!

         Mme. Florian shares her recipe here for anyone who would like to make mousse at home.

    12 oz  of dark chocolate pieces. Not Hershey. They are granular.
    5 TBs salted butter in 6 pieces
    3 TBs cold coffee 
    1TB cassis or raspberry liquor or simply vanilla 
    7 eggs at room temperature 

    3TBs sugar for egg whites 
    1/4 cream of tartar for whipping the egg whites 
    6TBs sugar for the egg yolks

     

    Put the chocolate, butter, and liquids in a glass bowl and microwave in 30 seconds first. 

         Meanwhile separate the whites from the yolks carefully in two metal mixing bowls.
         Add cream of tartar to the egg whites and start whipping till soft peaks. Gradually add the sugar and continue whipping till firm peaks that still have a little flexibility to them. Not really hard peaks. Set aside.
         Put the 6 TBs of sugar in the yolks and whisk till pale yellow while making sure it does not turn into a marshmallow firmness. 
         Microwave the chocolate mixture for 30 seconds more and stir. Microwave for 20 second more and mix well.
         Gradually mix one third of the chocolate into the yolk mixture until it is well mixed, then mix the next third in the same way, and the final third. Be careful that it mixes well before adding more. 
         Now add a third of the whipped egg whites by folding it with a spatula to lighten the mixture, but do not mix vigorously. Then fold in the rest of the whites in two steps. Fold gently and do not worry about little specks of egg whites here and there. 
         Ladle in cups and then let set overnight or for at least 4 hours in the fridge. Do not cover with cellophane or other as the condensation will damage the mousse. 
         The mousse can also be baked to make a big chocolate soufflé! Or from the soufflé, and after it deflated as it chills, can become a flourless chocolate cake.
         Bon appétit!