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Wednesday, April 27, 2011
Mouse au Chocolate
POPULAR!!!
Preparation Time : 15 minutes
at least 3 hours before serving
Ingredients for 4 people :
- 225 gr [8 oz] plain bitter chocolate
- 30 gr [1 oz] butter (unsalted)
- 45 gr [11/2 oz] sugar
- 4 eggs
- 2 Tbspoons sour cream
- 3 Tbspoons Cointreau (or any orange type liquor)
Recipe :
1- Separate the egg yolks from white. In a large salad bowl, whisk together the yolks and the sugar until the mixture gets clearer and smooth.
2- Cut the chocolate and butter in small squares and put them in a small heavy saucepan with 2 spoons of Cointreau and 2 spoons of water. Melt the whole over a low heat, stirring non stop with a wooden spoon until smooth. The chocolate must not stick to the pan.
3- Pour the melted chocolate in the egg and sugar mixture and stir ; add the left spoon of liquor, mix, add the cream and stir.
4- Beat the egg whites with an electric mixer until frothy. They must get "hard" (the real test is to turn the bowl upside down and the whites should not fall down !!!).
5- Spoon by spoon (quarter by quarter) , gently incorporate the egg whites to the chocolate mixture; you can do it simply with a whisk (you just need to do quick and light moves, you must not "break" the bubbles kept in the whites).
6- Evenly pour the mousse in the 4 soufflé dishes (you can as well use 6 to 8 ramequins to serve more guests). Leave in fridge for at least 3 hours before serving (the mousse should get "hard").
Decorate with orange strips, a teaspoon of sour cream or coffee beans...
at least 3 hours before serving
Ingredients for 4 people :
- 225 gr [8 oz] plain bitter chocolate
- 30 gr [1 oz] butter (unsalted)
- 45 gr [11/2 oz] sugar
- 4 eggs
- 2 Tbspoons sour cream
- 3 Tbspoons Cointreau (or any orange type liquor)
Recipe :
1- Separate the egg yolks from white. In a large salad bowl, whisk together the yolks and the sugar until the mixture gets clearer and smooth.
2- Cut the chocolate and butter in small squares and put them in a small heavy saucepan with 2 spoons of Cointreau and 2 spoons of water. Melt the whole over a low heat, stirring non stop with a wooden spoon until smooth. The chocolate must not stick to the pan.
3- Pour the melted chocolate in the egg and sugar mixture and stir ; add the left spoon of liquor, mix, add the cream and stir.
4- Beat the egg whites with an electric mixer until frothy. They must get "hard" (the real test is to turn the bowl upside down and the whites should not fall down !!!).
5- Spoon by spoon (quarter by quarter) , gently incorporate the egg whites to the chocolate mixture; you can do it simply with a whisk (you just need to do quick and light moves, you must not "break" the bubbles kept in the whites).
6- Evenly pour the mousse in the 4 soufflé dishes (you can as well use 6 to 8 ramequins to serve more guests). Leave in fridge for at least 3 hours before serving (the mousse should get "hard").
Decorate with orange strips, a teaspoon of sour cream or coffee beans...
French Macaroni & Cheese Recipe
Chef's Recommendation
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
•16 ounces small uncooked macaroni
•1 clove garlic, cut in half lengthwise
•2 tablespoons melted butter
•1 1/4 cups crème fraiche
•2 cups shredded Gruyere, Cantal cheese, divided
•1/2 teaspoon salt
•1/4 teaspoon ground black pepper
•1/3 cup dry breadcrumbs
Preparation:
Preheat an oven to 350F. Prepare the macaroni according to package instructions and drain it.
While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a 3-quart baking dish. Brush the same surface with the melted butter.
Pour the drained macaroni into the prepared baking dish. Stir the crème fraiche, 1 1/2 cups of the shredded cheese, salt, and pepper into the pasta. Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.
Bake the casserole, uncovered, for 20 to 25 minutes, until it is hot and bubbly throughout and turns light golden brown on top. Serve immediately.
This French macaroni and cheese recipe makes 6 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
•16 ounces small uncooked macaroni
•1 clove garlic, cut in half lengthwise
•2 tablespoons melted butter
•1 1/4 cups crème fraiche
•2 cups shredded Gruyere, Cantal cheese, divided
•1/2 teaspoon salt
•1/4 teaspoon ground black pepper
•1/3 cup dry breadcrumbs
Preparation:
Preheat an oven to 350F. Prepare the macaroni according to package instructions and drain it.
While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a 3-quart baking dish. Brush the same surface with the melted butter.
Pour the drained macaroni into the prepared baking dish. Stir the crème fraiche, 1 1/2 cups of the shredded cheese, salt, and pepper into the pasta. Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.
Bake the casserole, uncovered, for 20 to 25 minutes, until it is hot and bubbly throughout and turns light golden brown on top. Serve immediately.
This French macaroni and cheese recipe makes 6 servings.
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