Chocolate Mousse Craig Clairborne Recipes

CHOCOLATE MOUSSE - CRAIG CLAIRBORNE

Steps:

• 1. Cut the chocolate into 1/2-inch pieces and place the chocolate in a saucepan. SEt the saucepan in hot, almost boiling water and cover. Let melt over low heat. 2. Put the yolks in a heavy saucepan and add the water. Place the saucepan over very low heat while beating vigorously and constantly with a wire whisk. Experienced cooks may do this over direct heat.It may be preferable, however, to use a metal disc such as a Flame Tamer to control the heat. In any event, when the yolks start to thicken, add the liqueur, beating constantly. Cook until the sauce achieves the consistency of a hollandaise or a sabayon, which it is. Remove from the heat. 3. Add the (slightly cooled) melted chocolate to the sauce and fold it in. Scrape the sauce into a mixing bowl. 4. Beat the cream until stiff, adding 2 tablespoons of the sugar toward the end of beating. Fold this into the chocolate mixture. 5. Beat the whites until soft peaks start fo form. Beat in the remaining sugar and continue beating until stiff. Fold this into the mousse. 6. Spoon the mousse into a crystal bowl and chill until ready to serve. When ready to serve, garnish with whipped cream and grated chocolate. Recipe By : Craig Claiborne

WHITE CHOCOLATE MOUSSE

Steps:

• Place chocolate in metal mixing bowl. Place bowl over, not in, basin of simmering water. Let stand, stirring occasionally, until chocolate melts.
• Combine sugar and water in a saucepan, and bring to a boil. Cook about 4 minutes or to the soft-ball stage (see note).
• Meanwhile, put egg whites into the bowl of an electric mixer and start beating. When eggs are fairly stiff, reduce speed and gradually add sugar syrup while beating. Continue beating until the bottom of the bowl cools to room temperature.
• Pour and scrape melted chocolate into the mixture and blend thoroughly.
• Blend rum and vanilla. Add to chocolate mixture, and beat well to blend.
• Whip cream until stiff. Add about a third of the whipped cream to the chocolate mixture and stir to blend. Add remaining cream and fold it in. Spoon or pour the mixture into 6 to 8 serving dishes or parfait glasses, and chill until set. Garnish each serving with berries or candied violets or chestnuts.

CHOCOLATE MOUSSE WITH FRESH GINGER

Steps:

• Mix the ginger with one tablespoon of the sugar and set aside. Let stand for 30 minutes or longer.
• Melt the chocolate in a saucepan with the butter and rum over very low heat. Blend thoroughly. Add the ginger mixture and stir.
• Put the egg whites in a mixing bowl and reserve until ready to use. Place the yolks in another bowl and place over simmering water. Add six tablespoons of sugar and beat vigorously with a whisk until pale yellow. Add the vanilla and continue to whisk until well blended. Add this to the chocolate mixture and blend well.
• Beat the egg whites with the remaining three tablespoons of sugar until stiff. Fold this mixture into the chocolate mixture. Beat the cream until stiff and fold this in. Scrape the mixture into a serving bowl and refrigerate. Chill.