Thursday, February 7, 2008

ratatouille: dark chocolate mousse a la bouchon : thomas keller


if you click on the image, you will be taken to the printed recipe.

the awards season is coming up and studios are trying to round up votes. i received a lovely piece from the walt disney company and its pixar animation studios unit promoting ratatouille... it was in the form of a menu "pour votre consideration".

if you have not yet seen ratatouille, i highly recommend it to any foodie. the film is listed in my amazon store.

the menu includes several recipes... of course one that caught my eye was thomas keller's dark chocolate mousse a la bouchon.

here is the recipe:

dark chocolate mousse

ingredients:

4 1/2 ounces of dark chocolate
2 tablespoons (1 ounce) unsalted butter, diced.
2 tablespoons espresso or hot water.
1 cup cold heavy cream.
3 large eggs, separated.
1 tablespoon sugar.

preparation:

combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. remove from the heat and let cool until the chocolate is just slightly warmer than the body temperature. to test, dab some chocolate on your bottom lip. it should feel warm. if it is too cool, the mixture will seize when the other ingredients are added.

meanwhile, whip the cream to soft peaks, then refrigerate. once melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. sprinkle in the sugar and beat until soft peaks form.

when the chocolate has reached the proper temperature, stir in the yolks. gently stir in about one-third of the whipped cream. fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

spoon or pipe the mousse into a serving bowl or individual dishes. refrigerate for at least 8 hours (the mousse can be refrigerated for up to a day).

makes 8 servings

YOU BE THE CHOCOLATE SNOB... RATE THIS RECIPE:

1 comment:

kopah said...

Thanks for posting this!