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Рецепт Molded Chocolate Mousse
by Global Cookbook

Molded Chocolate Mousse
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  Порций: 10

Ингредиенты

  • 1/4 c. Cool water
  • 1 env unflavored gelatin
  • 6 x Large eggs, separated
  • 1 1/2 c. Sugar, divided
  • 6 sqr (1 ounce each) unsweetened chocolate, melted and cooled
  • 1 Tbsp. Instant coffee
  • 1 c. Boiling water
  • 2 1/2 tsp Vanilla, divided
  • 2 Tbsp. Dark rum, brandy or possibly bourbon
  • 1/8 tsp Salt
  • 2 c. Heavy cream
  • 1/3 c. Confectioner's sugar

Инструкции

  1. Make early in day or possibly day before. Double recipe for large loaf pan or possibly 2 pans, using very large bowl for folding egg whites with chocolate.
  2. For easy unmolding prepare 9x5x3-inch loaf pan this way: use 2 pcs waxed paper, one for length, one for width of pan. Fold each lengthwise as necessary to fit pan exactly: it's best to have more than one thickness.
  3. Put strips in pan, extending slightly above rim on all sides.
  4. Pour cool water into 2-c. glass measure. Sprinkle with gelatin; let stand at least 5 min. Meanwhile in 1-1/2 to 2 qt bowl, beat egg yolks with 1 c. sugar 5 min or possibly till thick and light colored. Stir in chocolate till smooth, scraping bowl with rubber spatula; set aside.
  5. Add in coffee and boiling water to softened gelatin; stir mix into stiff chocolate mix scraping bowl constantly, till smooth. Beat in 1-1/2 tsp vanilla and the rum. Transfer mix to 4-qt bowl; place in large bowl of ice and cool water. Stir, scraping bottom and sides 2-3 min or possibly till very cool but not thick. Remove from water temporarily; set aside.
  6. In large bowl beat whites with salt till foamy. Gradually beat in remaining 1/2 c. sugar till soft peaks form.
  7. Return bowl of chocolate mix to ice water; stir 2-3 min or possibly till mix barely starts to thicken. Remove bowl from ice water. Fold half the mix into whites, then fold into remaining mix (don't overfold).
  8. Pour gently from one bowl to another to insure thorough blending.
  9. Chill 8-10 hrs or possibly overnight.
  10. To unmold: since most loaf pans flare, corners probably won't be lined with wax paper. With small, sharp knife loosen corners. Invert flat platter over loaf pan; invert pan over platter. Remove pan; gently peel way paper.
  11. Whip creamwith confectioner's sugar and remaining 1 tsp vanilla to thick saucelike consistency. (If you like, whip about 1/2 c. of the heavy cream till stiff. Pipe on mousse to garnish.) Spoon generously over each slice of mousse.
  12. Makes 10 servings.