Double Mousse au Chocolat with Apricot and Raspberry
Coulis
These sensuous dark and white chocolate mousses are a sure
bet when you're looking for a delicious yet uncomplicated dessert. They are
excellent served with whipped cream, crème fraîche, and fresh berries, or you
may use them as a filling for a pie, tart, or puff pastry.
Makes 6 servings
Ingredients:
Dark Chocolate Mousse:
7 ounces semi-sweet chocolate
5 large egg yolks
1/4 cup sugar
2 cups heavy cream
3 large egg whites
pinch sea salt
White Chocolate Mousse:
8 1/2 ounces white chocolate
5 large egg yolks
1/4 cup sugar
2 leaves gelatin
2 cups heavy cream
3 large egg whites
pinch sea salt
Dish:
Apricot Coulis (recipe follows)
Raspberry Coulis (recipe follows)
pistachios for garnish
roasted shaved almonds for garnish
fresh berries for garnish
sliced grapes for garnish
whipped cream or crème fraîche for garnish
Preparation:
For the Dark Chocolate Mousse:
In a double boiler, melt the chocolate. Meanwhile,
combine the egg yolks and sugar in a bowl and stir until the sugar
crystals are no longer visible. Add the chocolate to the egg mixture and
blend.
Either in a mixer fitted with a wire whisk attachment or by hand, whip the
cream until stiff peaks form.
Either in a mixer fitted with a wire whisk attachment or by hand, whisk
the egg whites with a pinch of salt until stiff peaks form.
Slowly fold the whipped cream into the chocolate mixture. Carefully fold
the egg white mixture into the chocolate-whipped cream mixture. Chill at
least 2 hours prior to serving.
For the White Chocolate Mousse:
In a double boiler, melt the chocolate. Meanwhile,
combine the egg yolks and sugar in a bowl and stir until the sugar
crystals are no longer visible. Add the chocolate to the egg mixture and
blend. Add gelatin.
Either in a mixer fitted with a wire whisk attachment or by hand, whip the
cream until stiff peaks form.
Either in a mixer fitted with a wire whisk attachment or by hand, whisk
the egg whites with a pinch of salt until stiff peaks form.
Slowly fold the whipped cream into the chocolate mixture. Carefully fold
the egg white mixture into the chocolate-whipped cream mixture. Chill at
least 2 hours prior to serving.
Presentation:
Using a teaspoon, shape the mousses into quenelle, or egg
shapes by dipping the spoon into a cup of very hot water and then placing
the spoon, rounded bottom up, into the mixture with the far edge of the
spoon. With the edge nearest you and close to but not touching the mousse,
drag the spoon toward you, twisting your wrist upward until the mousse folds
over itself into a quenelle shape. Immerse your spoon in the hot water
before shaping each new quenelle. Place the mousse quenelles at opposite
sides of the plate. Drizzle the plate with raspberry and apricot coulis and
garnish with fresh berries, sliced grapes, pistachios, almonds, and whipped
cream or crème fraîche.
Wine Pairings:
1999 d'Arenberg
Shiraz Port
McLaren Vale, Australia
1998 M. Chapoutier
Banyuls "Vin Doux Naturels"
Languedoc, France
© 2005 Marcel Biró and Shannon Kring Biró, from Biró—European-Inspired
Cuisine
Apricot Coulis
Makes about 1 cup
Ingredients:
4 cups sliced apricots
1 cup superfine sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Preparation:
Place all ingredients in a saucepan and cook over low
heat, stirring occasionally, until the mixture becomes syrupy, about 15
minutes.
Pass through a fine mesh sieve, discarding the apricot skins, and allow to
cool. Place in a fine-nozzled squeeze bottle and store refrigerated for up
to 1 week.
Raspberry Coulis
Makes 1/2 cup
Ingredients:
1 pint raspberries
2 to 3 tablespoons superfine sugar
Preparation:
Place the raspberries and 2 tablespoons of the sugar in a
food processor or blender and purée. Add more sugar, if necessary.
Pass the puréed berries through a fine mesh sieve to remove the seeds. It
may be necessary to add a little water to thin the coulis.
Place in a fine-nozzled squeeze bottle and store refrigerated for up to 2
days.
© 2004 Marcel Biró and Shannon Kring Biró. Used with
permission of Biró OmniMedia, LLC, and The Kitchens of Biró TV series.
All rights reserved.
