Evening Edge
What’s For Dinner?
DEL.ICIO.US
Chocolate Mousse - from Violette
Rate this recipe: (average rating = 4.00 with 3 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Dessert
FROM THE MENU OF . . . VIOLETTE RESTAURANT
2948 Clairmont Road, Atlanta
404-633-3363
Q: Violette makes the best chocolate mousse on the planet. I have even ordered it to go when I can't stay for dessert. Would you please ask for the recipe?
--- Claire Ramspeck, Duluth
A: Owner Stephanie Belcher gladly obliges and adds, "I submit this recipe in memory of chef Guy Luck, who developed the recipe." This creamy and light mousse is so good, it's darn near irresistible. It makes enough for a crowd, so make sure you have a lot of friends on hand or you'll be tempted to eat it all yourself.
Hands on time: 20 minutes Total time: 20 minutes Serves: 10-12
Ingredients:
-
1 pound semisweet chocolate chips
6 1/2 tablespoons unsalted butter, cut into pieces
6 eggs, separated
6 1/2 tablespoons granulated sugar, divided
1 tablespoon vanilla
5 teaspoons hot brewed coffee
2 1/3 cups heavy whipping cream
Instructions:
In a double boiler over hot --- but not boiling --- water, melt chocolate chips and butter, stirring frequently. Remove from heat, and set aside to cool.
Beat egg yolks with 3 tablespoons sugar and vanilla. Set aside.
Add coffee to chocolate mixture and stir until smooth. Add egg yolk mixture to chocolate and stir until smooth.
With an electric mixer, beat egg whites until stiff peaks form when beater is slowly raised. With a rubber spatula, gently fold egg whites into the chocolate mixture, using an under and over motion. Fold only enough to combine.
Add remaining 3 1/2 tablespoons sugar to whipping cream and beat until peaks form when beater is slowly raised. Fold the whipped cream into the chocolate mixture, using a gentle under and over motion. Transfer to serving dish or individual bowls and refrigerate overnight.
Beat egg yolks with 3 tablespoons sugar and vanilla. Set aside.
Add coffee to chocolate mixture and stir until smooth. Add egg yolk mixture to chocolate and stir until smooth.
With an electric mixer, beat egg whites until stiff peaks form when beater is slowly raised. With a rubber spatula, gently fold egg whites into the chocolate mixture, using an under and over motion. Fold only enough to combine.
Add remaining 3 1/2 tablespoons sugar to whipping cream and beat until peaks form when beater is slowly raised. Fold the whipped cream into the chocolate mixture, using a gentle under and over motion. Transfer to serving dish or individual bowls and refrigerate overnight.
Notes:
One warning: This recipe calls for raw eggs. For food safety reasons, you might want to substitute pasteurized eggs.
This recipe calls for overnight refrigeration.
This recipe calls for overnight refrigeration.
Nutrition:
Per serving, based on 10: 549 calories (percent of calories from fat, 69), 6 grams protein, 39 grams carbohydrates, 3 grams fiber, 44 grams fat (26 grams saturated), 208 milligrams cholesterol, 60 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:Dessert
Recipes in the same category:ATL restaurant recipes
Recipes from: Violette Restaurant