• 4/3 Chawklit Moose Day 4

    From Dave Drum@1:18/200 to All on Sat Apr 1 17:05:45 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. Chocolate Mousse
    Categories: Dairy, Chocolate, Desserts
    Yield: 9 servings

    1/2 c (120 g) heavy cream; more if
    - needed and for serving if
    - youΓÇÖd like
    12 oz (340 g) bittersweet
    - chocolate; coarsely broken
    - or chopped
    8 lg Egg whites (265 g/1 c)
    1/4 c (50 g) granulated sugar
    4 lg Egg yolks (56 g)
    1 ts Pure vanilla extract

    Bring an inch of water to a boil in a medium saucepan.
    Combine the cream and chocolate in a large heatproof
    bowl. When the water boils, turn the heat to low so the
    water is barely simmering or just steaming. Set the bowl
    over the saucepan and melt the chocolate, gently
    stirring with a whisk now and then.

    While the chocolate melts, whisk the egg whites in a
    clean bowl using a stand mixer or electric hand mixer on
    medium speed. When the whites are foamy, add the sugar
    in a slow stream while whisking. Continue whisking until
    stiff peaks form. The whites should look glossy but not
    dry, and, when you lift the whisk from the mixture, a
    peak should form in the bowl and hold.

    Once the chocolate has melted completely, turn off the
    heat but leave the bowl over the saucepan. Holding the
    bowl with a kitchen towel, add the egg yolks one at a
    time, whisking after each addition. If the mixture looks
    broken, remove the bowl from the saucepan, cool for a
    minute, then add 1 tablespoon cream and whisk just until
    shiny and smooth. Whisk in the vanilla. (DonΓÇÖt worry if
    it still doesnΓÇÖt look completely smooth. It will come
    together in the next step.)

    Add a quarter of the beaten whites to the chocolate
    mixture and stir gently with a flexible rubber spatula
    until incorporated but still a little streaky. This will
    make it easier to fold in the remaining whites to create
    an airy mousse by gradually lowering the temperature of
    the chocolate (tempering) and making the mixture loose.

    Add the rest of the whites and fold them in by running
    the spatula from 12 oΓÇÖclock on the bowl to 6 oΓÇÖclock,
    then scooping up the chocolate on the bottom and gently
    folding it over the whites as you move toward 9 oΓÇÖclock.
    Rotate the bowl 90 degrees and repeat. Continue folding
    just until the last streak of white disappears. ItΓÇÖs OK
    if there are a few lumps of whites left. ItΓÇÖs better to
    not deflate the batter by folding too much.

    Scoop into a pretty bowl or into individual cups or
    bowls for serving if youΓÇÖd like. Otherwise, keep it in
    the mixing bowl. Refrigerate the mousse uncovered until
    cool, then cover and refrigerate for at least 4 more
    hours and preferably 24. The covered mousse can be
    refrigerated for up to 5 days.

    If youΓÇÖd like to serve the mousse with whipped cream,
    whisk heavy cream until soft peaks form. A cup or two of
    heavy cream is plenty for this amount of mousse. Serve
    the mousse cold, straight from the refrigerator, with
    the whipped cream.

    TIP: Use chocolate meant for eating or for making
    confections, not baking chocolate, which has a higher
    proportion of cacao solids and results in a dense and
    possibly gritty mousse. Chocolate with 70 percent to 74
    percent cacao is ideal, but choose your favorite. This
    will taste best with whichever bar of chocolate you
    enjoy eating on its own.

    By: Genevieve Ko

    Yield: 8 to 10 servings

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:3634/12 to All on Tue Apr 2 16:34:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. Chocolate Mousse
    Categories: Dairy, Chocolate, Desserts
    Yield: 9 servings

    1/2 c (120 g) heavy cream; more if
    - needed and for serving if
    - you'd like
    12 oz (340 g) bittersweet
    - chocolate; coarsely broken
    - or chopped
    8 lg Egg whites (265 g/1 c)
    1/4 c (50 g) granulated sugar
    4 lg Egg yolks (56 g)
    1 ts Pure vanilla extract

    Bring an inch of water to a boil in a medium saucepan.
    Combine the cream and chocolate in a large heatproof
    bowl. When the water boils, turn the heat to low so the
    water is barely simmering or just steaming. Set the bowl
    over the saucepan and melt the chocolate, gently
    stirring with a whisk now and then.

    While the chocolate melts, whisk the egg whites in a
    clean bowl using a stand mixer or electric hand mixer on
    medium speed. When the whites are foamy, add the sugar
    in a slow stream while whisking. Continue whisking until
    stiff peaks form. The whites should look glossy but not
    dry, and, when you lift the whisk from the mixture, a
    peak should form in the bowl and hold.

    Once the chocolate has melted completely, turn off the
    heat but leave the bowl over the saucepan. Holding the
    bowl with a kitchen towel, add the egg yolks one at a
    time, whisking after each addition. If the mixture looks
    broken, remove the bowl from the saucepan, cool for a
    minute, then add 1 tablespoon cream and whisk just until
    shiny and smooth. Whisk in the vanilla. (Don’t worry if
    it still doesn’t look completely smooth. It will come
    together in the next step.)

    Add a quarter of the beaten whites to the chocolate
    mixture and stir gently with a flexible rubber spatula
    until incorporated but still a little streaky. This will
    make it easier to fold in the remaining whites to create
    an airy mousse by gradually lowering the temperature of
    the chocolate (tempering) and making the mixture loose.

    Add the rest of the whites and fold them in by running
    the spatula from 12 o’clock on the bowl to 6 o’clock,
    then scooping up the chocolate on the bottom and gently
    folding it over the whites as you move toward 9 o’clock.
    Rotate the bowl 90 degrees and repeat. Continue folding
    just until the last streak of white disappears. It’s OK
    if there are a few lumps of whites left. It’s better to
    not deflate the batter by folding too much.

    Scoop into a pretty bowl or into individual cups or
    bowls for serving if you’d like. Otherwise, keep it in
    the mixing bowl. Refrigerate the mousse uncovered until
    cool, then cover and refrigerate for at least 4 more
    hours and preferably 24. The covered mousse can be
    refrigerated for up to 5 days.

    If you’d like to serve the mousse with whipped cream,
    whisk heavy cream until soft peaks form. A cup or two of
    heavy cream is plenty for this amount of mousse. Serve
    the mousse cold, straight from the refrigerator, with
    the whipped cream.

    TIP: Use chocolate meant for eating or for making
    confections, not baking chocolate, which has a higher
    proportion of cacao solids and results in a dense and
    possibly gritty mousse. Chocolate with 70 percent to 74
    percent cacao is ideal, but choose your favorite. This
    will taste best with whichever bar of chocolate you
    enjoy eating on its own.

    By: Genevieve Ko

    Yield: 8 to 10 servings

    RECIPE FROM: https://cooking.nytimes.com

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