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La Belle Cuisine - More Chocolate Treats

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   Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Le Chocolat Poiver


"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"



“You have given chocolates before, just never like this. We bring you a
delectable assortment of top quality French chocolates in a collectible
wooden box: a sophisticated and unforgettable gift!”

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  R Campbell - Vintage Port, 1977
Vintage Port, 1977
R Campbell
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“In the beginning, the Lord created chocolate, and he saw that it was good.
Then he separated the light from the dark, and it was better.”

~ Unknown


Le Chocolat Poiver
Chocolatier Archives

“With its contemporary French cuisine, understated decor and tuxedo-clad waitfolk, 231 Ellsworth has raised the stakes in the San Francisco-area formal dining scene. Although pastry chef Phil Ogiela specializes in flavorful but calorie-light desserts, he knows how to strike it rich as well. Here chocolate mousse is sandwiched
between three crispy, delicate peppered-chocolate wafers. The delicious structure
is showcased on a glassy pool of heady port aspic. The unique combination of chocolate, pepper and port will surprise and delight your taste buds -- it's a sophisticated conclusion to a late autumn supper.”

Yield: 8 servings
 Preparation: 1 1/4 hour plus baking, cooling and chilling times.

Chocolate cookie wafers:
1/4 cup plus 2 tablespoons cake flour (not self-rising)
3 tablespoons plus 2 teaspoons unsweetened, non-alkalized cocoa powder
1/2 teaspoon black pepper
3 large egg whites, at room temperature
3/4 cup plus 2 tablespoons confectioners' sugar, sifted
3 tablespoons unsalted butter, melted
3/4 teaspoon vanilla extract

Chocolate mousse:
7 ounces semisweet chocolate, coarsely chopped
1/3 cup milk
2 tablespoons granulated sugar
Pinch of salt
2 tablespoons vegetable oil
1 tablespoon port
1 tablespoon vanilla extract
1 cup heavy cream

Port aspic:
1 1/4 cup water, divided
1 envelope unflavored powdered gelatin
1 cup port
2 tablespoons granulated sugar

Confectioners' sugar
Cocoa powder

Make the chocolate cookie wafers:
Position a rack in the lower third of the oven and preheat to 275 degrees F. Generously butter two large baking sheets. Cut a 3 1/2 inch circle out from a plastic coffee can or similar lid. Discard the center. The outer rim of the lid will be used as a stencil for the wafers.
Into a large stainless steel bowl, sift together the flour, the cocoa, and the black pepper.
In a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whip attachment, on medium speed, beat the confectioners' sugar and the egg whites until well combined. Continue beating on medium-high speed until glossy and stiff peaks form, about 5 to 6 minutes.
With a large rubber spatula, fold 1/3 of the flour mixture into the stiff egg white/sugar mixture. Fold in the vanilla and half of the melted butter. Fold in another third of the flour mixture. Fold in the rest of the melted butter and the flour mixture.
Place the prepared wafer stencil on the baking sheet. Fill the stencil with a very thin layer of the wafer batter, smoothing it evenly with a small metal spatula. Repeat this process with the remaining batter. Bake the wafers for 12 to 15 minutes, until firm and no longer sticky. The wafers should still be pliable when they come out of the oven, but will become crisp as they cool. Carefully remove the individual wafers to a cooling rack to finish cooling.

Make the chocolate mousse:
Place the chocolate in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, until finely ground.
In a small saucepan, combine the milk, sugar and salt. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil. Remove the pan from the heat.
With the motor of the food processor running, pour the hot milk through the feed tube. Process for 10 to 20 seconds until the chocolate is completely melted. Using a spatula, scrape down the side of the work bowl. Add the oil, port, and vanilla; process for 5 to 10 seconds, until the mixture is creamy. Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.
In a 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip attachment, whip the cream until soft mounds barely start to form and the cream is still pourable. Do not overwhip the cream.
Using a rubber spatula, gently fold one third of the whipped cream into the tepid chocolate mixture to lighten it. Fold in the remaining whipped cream. Do not overfold the mousse or the texture will be grainy. Refrigerate until ready
to serve.

Make the port aspic:
Measure 1/4 cup of water into a medium-sized heatproof ramekin. Sprinkle the gelatin over the water and let the mixture soften for five minutes.
In a medium saucepan, set over medium heat, bring the port, 1 cup of the water and the sugar to a boil. Remove the pan from the heat.
Immediately scrape the gelatin mixture into the hot port/sugar mixture and stir to combine. Stir occasionally while the mixture cools, for about 15 minutes.
Pour a thin layer of the port aspic over each of 8 dessert plates. Chill until set.

Choose the eight prettiest cookie wafers and reserve them for the tops of the desserts. If desired, dust with confectioners' sugar and cocoa powder.
To serve, arrange one chocolate wafer in the center of each dessert plate. Fill a pastry bag fitted with a large star tip (such as Ateco #5) with the chocolate mousse. Pipe a layer of chocolate mousse over each wafer. Place another cookie on top of the mousse, and pipe another mousse layer. Finish with the reserved chocolate wafers.

231 Ellsworth
231 South Ellsworth
San Mateo, CA 94401
(650) 347-7231

Featured Archive Recipes:
Laurie Colwin on Chocolate
Chocolate Mousse Squares, Hungarian (Rigó Jancsi)
Chocolate Mousse Trio, Daniel Boulud's 
Black and White Mousse Cake
Triple Mocha Squares
Ganache Torte with Pecan Crust and Caramel Sauce
Mario Batali's Chocolate and Valpolicella Crema with
Bittersweet Chocolate Cookies

Chocolatier's Chocolate Sugar Cookies

Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes

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