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Daniel Boulud's Chocolate Mousse Trio

 

 

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Chocolate Mousse Trio



Daniel Boulud's
Cafe Boulud Cookbook:
French-American Recipes
for the Home Cook

by Daniel Boulud and Dorie Greenspan, 1999, Scribner

“This dessert was on our debut menu at Café Boulud and quickly became a
never-to-be-sent-on-sabbatical signature dish. Since chocolate mousse is
one of the most beloved French desserts, it’s easy to understand why a dessert
that combines three kinds of chocolate mousse – bittersweet, milk, and white –
would win loyal fans. At the Café, we serve the three mousses layered in large
martini glasses. It’s a beautiful presentation and one that makes it easy to slip
your spoon down through all three layers and come up with a little of each
flavor for each mouthful. Of course, you could layer this dessert in coupes,
coffee cups, wine glasses, or even serve it family-style, in one big bowl – the
flavors will always be sensational.
As you read through the recipe, you’ll see that each mousse is nothing more
than chocolate, cream, and milk; therefore, it’s vital that you use the finest
chocolates you can find. The taste of the chocolate won’t change much when
it is made into mousse, so choose chocolates you love. (I suggest you use im-
ported chocolates for the white and milk chocolate mousses, because they
usually have a higher percentage of cocoa solids than domestic brands.)
And give some thought to the chocolate sauce: It’s optional, but easy to make
and fun to have on the side – ditto the tic-tac-toe decoration.”

How to Melt Chocolate

Makes 6 servings

the bittersweet mousse:

3 ounces extra-bittersweet chocolate, preferably one
that is at least 70% cocoa solids, finely chopped
1/2 cup heavy cream
1/4 cup whole milk

1. Set out six 8-ounce martini glasses, or as many wineglasses or bowls.
2. Melt the chocolate in a microwave oven set to low power or in a bowl
over (not touching) simmering water. As soon as the chocolate is
melted, remove it from the heat. If the chocolate is not in a bowl
that’s large enough to hold all the mousse’s ingredients, transfer
it now.
3. Whip the heavy cream just until it holds soft peaks.
4. Bring the milk to the boil in a small saucepan, then whisk it into the chocolate. When the milk is incorporated, whisk in the whipped
cream. Divide the mousse among the glasses or bowls, using a
pastry bag or a spoon to transfer the mousse to the glasses.
Smooth the top, if necessary. In either case, make sure to keep
the sides of the glasses clean – you’ll want to see the dividing
lines between the different-colored mousses. Refrigerate the
glasses while you prepare the milk chocolate mousse.

the  milk chocolate mousse:

9 ounces milk chocolate, preferably
imported, finely chopped
3/4 cup plus 2 tablespoons heavy cream
1/2 cup whole milk

1. Just as you did with the bittersweet chocolate, melt the milk chocolate –
be especially careful though, since milk chocolate melts faster than bittersweet.
2. Whip the cream until it holds soft peaks.
3. Bring the milk to the boil. Whisk the milk into the chocolate, then whisk
in the whipped cream – you’ll have a loose, pourable mousse. Ladle
or pour the mousse into the glasses, again keeping the tops smooth
and the sides of the glasses clean. Refrigerate until the milk choco-
late mousse is firm before working on the white chocolate mousse.

the white chocolate mousse:

6 ounces white chocolate, preferably
imported, finely chopped
1/2 cup heavy cream
1/4 cup whole milk

1. Just as you did with the bittersweet and milk chocolate mousses,
melt the white chocolate – be especially careful, since white
chocolate melts quickly and can’t take a lot of heat.
2. Whip the cream until it holds soft peaks.
3. Bring the milk to the boil. Whisk the milk into the chocolate, then
whisk in the whipped cream – you’ll have a loose, pourable mousse.
Ladle or pour the mousse into the glasses, again keeping the tops
smooth and the sides of the glasses clean. Refrigerate until the
mousse is firm. (The dessert can be made up to this point and
kept covered in the refrigerator for a day.)

If the trio of mousses is well chilled, let the glasses sit at room
temperature for an hour before serving.

the chocolate sauce (optional):

1 cup water
2/3 cup sugar
1/2 cup unsweetened cocoa powder,
preferably Dutch-processed, sifted
1/2 cup heavy cream

Bring the water and sugar to a boil in a saucepan. Whisk in the cocoa
and bring the mixture back to the boil, then whisk in the cream. Bring
the mixture back to the boil, lower the heat, and simmer, whisking almost
constantly, until the sauce reduces a little and thickens. You should have
about 1 cup of chocolate sauce. Set the sauce aside. Right before serving,
you can reheat the sauce if necessary – it should be only just warm.

    the decoration (optional):

6 ounces bittersweet chocolate, finely chopped

1. Put a baking sheet in the freezer and leave it there until it is very cold, about 1 hour. Fold a piece of parchment or waxed paper into a cornet,
or small pastry cone (or use a small zip-seal plastic bag); keep it close
at hand.
2. Melt the chocolate in a microwave oven set to low power or in a bowl
over (not touching) simmering water. Remove from the heat. Fill the
piping cornet (or plastic bag) with the warm chocolate and snip way a
piece of the tip of the cornet (or a bottom corner of the bag). Working
on the back of the frozen baking sheet, make six tic-tac-toe or cross-
hatch patterns with the chocolate. Each criss-cross should be slightly
larger than the rims of the glasses holding the mousses.
3. Dip a cookie cutter that’s slightly smaller in diameter than the tops of
the glasses into hot water, dry it, and cut the crisscrosses to size; or
do this with a small knife.

to serve: If you’ve made the crisscrosses, place one on top of each
glass of mousse. Serve the chocolate sauce, if you’re using it, on
the side.

to drink: A demi-sec Champagne; even better, a demi-sec
Champagne Rosé
 

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