Madey Edlin

Two-Toned Chocolate Mousse

In Chocolate, dessert on November 23, 2009 at 5:51 pm

I was thinking I would do a Thanksgiving post this week, but I couldn’t think of anything that would interest my readers. I figure you know how to mash the potatoes, and cook the turkey, so I am doing something that could end up on your Thanksgiving desert table, or maybe a little sweet to enjoy after the guests have left.
I wanted to make something chocolaty and hard to make, big mistake. I made Martha Stewart’s Chocolate Mousse Cake (in which you make individual chocolate cakes, and pipe 2 layers of dark, and milk chocolate mousse into the cake while being shaped with wax paper cones that fall apart.) And it took all afternoon, and it looked more like a big pile of mess rather then a 4 inch triple chocolate cake. But I thought that if I just made the mousse and put in the ramekins, like most mousse, and not worry about piping and making a huge mess with molds that won’t stay together, it would be a whole lot easier. Umm yes, it was. Just a reminder that simple is usually better.

So with no further ado [simple] Chocolate mousse (with out the fuss of piping, and cakes that will fall over, and look like a pile of chocolate).

· 3 1/3 cups heavy cream
· 8 large egg yolks, room temperature
· 1/2 cup sugar
· 1/4 cup light corn syrup (I used honey)
· 7 ounces bittersweet chocolate, melted
· 2 teaspoons pure vanilla extract
· Salt
· 7 ounces milk chocolate, melted

1. Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.
2. Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
3. Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet.

(Photos by MAKA pics
(Original recipe Martha Stewart)


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