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amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery

Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan

Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne

Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan

My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook


For The Love of Valentine’s Day, A Chocolate Mousse

little red heartSometimes revisiting an old friend you have neglected is a very fine thing to do, and sometimes it only raises unfulfilled expectations or becomes an act of futile resolution. 

When I remembered a much beloved recipe from Mastering the Art of French Cooking last week, I was dumbfounded that I hadn’t made it in twenty years. The question was why? And, unable to come up with an answer, I decided to explore my much-neglected but once favorite dessert. To my enormous pleasure, it was just as good as I’d remembered–a relationship restored! 

I hope you will enjoy making Julia Child’s deservedly famous “Mousseline Au Chocolat” for someone you love this happy Valentine’s Day!

Note: It is also a great version of chocolate mousse for those who are lactose intolerant since egg whites substitute for cream.

Julia Child's chocolate mousse recipe

MOUSSELINE AU CHOCOLAT
(Chocolate Mousse–a cold dessert)

For about 5 cups, serving 6 to 8 people.

4 egg yolks
¾ cup sugar
¼ cup orange liqueur (this can be any liqueur you choose–amaretto, cognac are good substitutes)
A pan of not-quite-simmering water
A basin of cold water

In a 3-quart porcelain or stainless steel mixing bowl, using a wire whip or electric beater, beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the liqueur. Then set the mixing bowl over the not-quite-simmering water and continue beating for 4 minutes until the mixture is foamy and too hot for your finger. Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise. 

6 ounces or squares semi-sweet baking chocolate
4 Tb strong coffee
6 ounces or 1 ½ sticks softened unsalted butter

In a small saucepan, melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar.

4 egg whites
Pinch of salt
1 Tb granulated sugar

Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest.

Turn into serving dish, dessert cups or petits pots. Refrigerate for at least 2 hours or overnight.

A Bientot,

Posted: 2-12-2013

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little red heartSometimes revisiting an old friend you have neglected is a very fine thing to do, and sometimes it only raises unfulfilled expectations or becomes an act of futile resolution. 

When I remembered a much beloved recipe from Mastering the Art of French Cooking last week, I was dumbfounded that I hadn’t made it in twenty years. The question was why? And, unable to come up with an answer, I decided to explore my much-neglected but once favorite dessert. To my enormous pleasure, it was just as good as I’d remembered--a relationship restored! 

I hope you will enjoy making Julia Child’s deservedly famous “Mousseline Au Chocolat" for someone you love this happy Valentine’s Day!

Note: It is also a great version of chocolate mousse for those who are lactose intolerant since egg whites substitute for cream.

Julia Child's chocolate mousse recipe

MOUSSELINE AU CHOCOLAT
(Chocolate Mousse–a cold dessert)

For about 5 cups, serving 6 to 8 people.

4 egg yolks
¾ cup sugar
¼ cup orange liqueur (this can be any liqueur you choose–amaretto, cognac are good substitutes)
A pan of not-quite-simmering water
A basin of cold water

In a 3-quart porcelain or stainless steel mixing bowl, using a wire whip or electric beater, beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the liqueur. Then set the mixing bowl over the not-quite-simmering water and continue beating for 4 minutes until the mixture is foamy and too hot for your finger. Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise. 

6 ounces or squares semi-sweet baking chocolate
4 Tb strong coffee
6 ounces or 1 ½ sticks softened unsalted butter

In a small saucepan, melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar.

4 egg whites
Pinch of salt
1 Tb granulated sugar

Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest.

Turn into serving dish, dessert cups or petits pots. Refrigerate for at least 2 hours or overnight.

A Bientot,

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little red heartSometimes revisiting an old friend you have neglected is a very fine thing to do, and sometimes it only raises unfulfilled expectations or becomes an act of futile resolution. 

When I remembered a much beloved recipe from Mastering the Art of French Cooking last week, I was dumbfounded that I hadn’t made it in twenty years. The question was why? And, unable to come up with an answer, I decided to explore my much-neglected but once favorite dessert. To my enormous pleasure, it was just as good as I’d remembered--a relationship restored! 

I hope you will enjoy making Julia Child’s deservedly famous “Mousseline Au Chocolat" for someone you love this happy Valentine’s Day!

Note: It is also a great version of chocolate mousse for those who are lactose intolerant since egg whites substitute for cream.

Julia Child's chocolate mousse recipe

MOUSSELINE AU CHOCOLAT
(Chocolate Mousse–a cold dessert)

For about 5 cups, serving 6 to 8 people.

4 egg yolks
¾ cup sugar
¼ cup orange liqueur (this can be any liqueur you choose–amaretto, cognac are good substitutes)
A pan of not-quite-simmering water
A basin of cold water

In a 3-quart porcelain or stainless steel mixing bowl, using a wire whip or electric beater, beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the liqueur. Then set the mixing bowl over the not-quite-simmering water and continue beating for 4 minutes until the mixture is foamy and too hot for your finger. Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise. 

6 ounces or squares semi-sweet baking chocolate
4 Tb strong coffee
6 ounces or 1 ½ sticks softened unsalted butter

In a small saucepan, melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar.

4 egg whites
Pinch of salt
1 Tb granulated sugar

Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest.

Turn into serving dish, dessert cups or petits pots. Refrigerate for at least 2 hours or overnight.

A Bientot,

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little red heartSometimes revisiting an old friend you have neglected is a very fine thing to do, and sometimes it only raises unfulfilled expectations or becomes an act of futile resolution. 

When I remembered a much beloved recipe from Mastering the Art of French Cooking last week, I was dumbfounded that I hadn’t made it in twenty years. The question was why? And, unable to come up with an answer, I decided to explore my much-neglected but once favorite dessert. To my enormous pleasure, it was just as good as I’d remembered--a relationship restored! 

I hope you will enjoy making Julia Child’s deservedly famous “Mousseline Au Chocolat" for someone you love this happy Valentine’s Day!

Note: It is also a great version of chocolate mousse for those who are lactose intolerant since egg whites substitute for cream.

Julia Child's chocolate mousse recipe

MOUSSELINE AU CHOCOLAT
(Chocolate Mousse–a cold dessert)

For about 5 cups, serving 6 to 8 people.

4 egg yolks
¾ cup sugar
¼ cup orange liqueur (this can be any liqueur you choose–amaretto, cognac are good substitutes)
A pan of not-quite-simmering water
A basin of cold water

In a 3-quart porcelain or stainless steel mixing bowl, using a wire whip or electric beater, beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the liqueur. Then set the mixing bowl over the not-quite-simmering water and continue beating for 4 minutes until the mixture is foamy and too hot for your finger. Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise. 

6 ounces or squares semi-sweet baking chocolate
4 Tb strong coffee
6 ounces or 1 ½ sticks softened unsalted butter

In a small saucepan, melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar.

4 egg whites
Pinch of salt
1 Tb granulated sugar

Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest.

Turn into serving dish, dessert cups or petits pots. Refrigerate for at least 2 hours or overnight.

A Bientot,

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