Cook
in
France
Jim Fisher (chef/owner)
Tel: 0033 (0)553 302405 Bombel, 24290, St Amand de Coly, Sarlat, Dordogne, France (GPS: N45° 01.915/E001° 15.295)
Tel: 0033 (0)553 302405 Bombel, 24290, St Amand de Coly, Sarlat, Dordogne, France (GPS: N45° 01.915/E001° 15.295)
Chocolate Mousse
This recipe for Chocolate Mousse is the best I've ever eaten. It's easy to prepare, tastes great and you can make it a day or so in advance...
A couple of years ago, as part of a school initiative, our fifteen year old daughter, Jenny, and her classmates were sent on a stage (work experience). The children chose a variety of establishments such as a hair dresser’s, a beauty salon, a garage, etc, and Jenny chose to work in a local restaurant, La Vieille Grange (The Old Barn).
She was there for four days and came home each evening with an impressive array of cuts, stains and stories to tell (which included tales of kitchen derring-do and having to wash up huge stacks of wobbling pots and pans!).
She also came home with a few really good recipes which Pascal, the chef/patron, allowed her to make for the diners, such was his confidence in her abilities.
Chocolate Mousse tips...
Here are a few tips which, when followed, will help you turn out a perfectly smooth and airy chocolate mousse:
-
Only use really fresh top quality organic free-range eggs.
-
Never over-heat chocolate as it will 'seize' i.e. split and turn grainy. If this happens, it's bin food! heat gently over a pan of barely simmering water which mustn't come into contact with the bowl of chocolate.
-
When whisking the whites, make sure that all the equipment is spotlessly clean - any fat or grease on the whisk or bowl will hinder the creation of a good fluffy meringue. And make sure that absolutely no yolk finds its way into the whites.
-
When combining the chocolate and meringue use a large sharp-edged metal spoon as this helps with the 'cut and fold' technique. If you use a blunt weapon such as a wooden spoon you'll simply bash out all the air you've taken so much trouble to retain.
-
Place your chocolate mousses (moussi?) in the fridge for two hours to set, but remove them half an hour prior to serving as they will then be soft and beautifully gooey.
Jenny's chocolate mousse…
Serves six
Ingredients:
320g (12oz) strong dark eating chocolate
30g (1oz) unsalted butter
6 eggs
pinch of salt
Method:
Separate the eggs, placing the whites into a roomy bowl.
Break the chocolate into small pieces and put them in another roomy bowl set over a pan with a centimetre of barely simmering water. Add the butter and allow both to gently melt. Stir occasionally.
In the meantime, add a pinch of salt to the egg whites and whisk to the soft peak (floppy) stage. In a separate bowl, break up the yolks.
When the chocolate and butter have melted and have been allowed to cool for a couple of minutes stir in the yolks.
Cut and fold in the whites in three batches until seamlessly combined. Pour into ramekins and refrigerate for a couple of hours to set.
You have permission to publish this article and recipe electronically or in print, free of charge, as long as the following byline is included (a courtesy copy of your publication would be appreciated):
"Jim Fisher is an English chef who runs www.cookinfrance.com: relaxed friendly hands-on cooking courses in the Dordogne region of south west France. Contact him via: http://www.cookinfrance.com or Tel: 0033 (0)553 302405"
