Subj : 4/3 Chawklit Moose Day 3
To   : All
From : Dave Drum
Date : Fri Apr 01 2022 09:44:53

April 3 - National Chocolate Moose Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Albert's Mousse
 Categories: Chocolate, Booze, Dairy, Desserts
      Yield: 7 Servings
 
      6 oz (170 grams) 54% to 62%
           - chocolate; fine chopped
    1/4 c  Water, coffee, or milk
           +=OR=+
    1/2 c  Heavy cream
  1 1/2 tb Brandy, rum, or liquor of
           - choice
      3 lg Eggs; room temp
      3 tb (38 g) sugar
        pn Salt
      3 tb Water
           Lightly sweetened whipped
           - cream
           +=OR=+

MMMMM----------------------COCOA BEAN CREAM---------------------------
      1 c  Heavy cream
      2 tb (rounded) (20 grams) roasted
           - cocoa nibs
           Sugar
 
  Bring the cream and nibs to a boil in a small saucepan.
  Remove from the heat, cover, and let stand for 20
  minutes.
  
  Strain the cream into a bowl, pressing on the solids to
  extract all the liquid. Discard the nibs. Chill the
  cream for at least 6 hours; it must be thoroughly cold
  in order to whip properly.
  
  When ready to use, whip the cream, adding sugar to taste
  as the cream thickens.
  
  Makes about 2 cups
  
  MOUSSE: Place the chocolate and the 1/4 cup water (or
  liquid of your choice) in a medium stainless steel bowl
  in a wide skillet of barely simmering water. Stir
  frequently until the chocolate is nearly melted. Remove
  the bowl and stir until completely melted and smooth.
  Stir in the liquor, if using, and set aside.
  
  FOR THE HEATED (EGG-SAFE) METHOD: In a medium stainless
  steel bowl, whisk the eggs with the sugar and salt until
  well blended. Whisk in the 3 tablespoons water. Set the
  bowl in a skillet of barely simmering water and stir
  with a heatproof silicone spatula, sweeping the bottom
  and sides of the bowl continuously, to prevent the eggs
  from scrambling. Continue until the eggs register 160ºF
  on an instant-read thermometer. (You will have to remove
  the bowl from the skillet to check the temperature
  unless you are agile enough to both stir and hold and
  read the thermometer at the same time!) For safety,
  rinse the thermometer in the hot skillet water between
  readings. Remove the bowl and beat with an electric
  mixer at high speed for 3 to 4 minutes, until the eggs
  have a texture like softly whipped cream.
  
  FOR THE FRESH-EGG METHOD: Whip the eggs, sugar, and
  salt--without the water or heating step--at high speed
  for 4 to 5 minutes, until the eggs have a texture like
  softly whipped cream.
  
  Fold about one-quarter of the eggs into the chocolate.
  Scrape the chocolate mixture onto the remaining beaten
  eggs and fold just until evenly incorporated. Divide the
  mousse among the ramekins.
  
  Chill for at least 1 hour, or until set, before serving.
  If you are not serving the mousse within a few hours,
  cover the ramekins with plastic wrap.
  
  Serve topped with the whipped cream, if desired.
  
  Makes about 4 cups; serves 6 to 8
  
  by Alice Medrich
  
  RECIPE FROM: https://www.splendidtable.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "This chicken has no beak," said Tom impeccably.
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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