lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, May 18, 2017

Chocolate Mousse

Miss F has a chocolate mousse obsession. Every since she first tasted it in Paris, she has been hooked. And I agree! I also had it for the first time in Paris as a kid and I adored it. It came out in a giant communal bowl and you served yourself from it. Not the most sanitary way to enjoy chocolate mousse at a restaurant, but it was delicious nonetheless.   This is a great dessert to serve at a dinner party because everything is done in advance.  Last dinner party I served this in cute little glasses that I got at the dollar store.  You can top with whipped cream if you are feeling indulgent and whatever fresh berries you have on hand work great. 
Chocolate Mousse

4 cups chilled heavy cream
8 large egg yolks
1/3 cup sugar
2 teaspoons vanilla
2 1/3 cup semisweet chocolate chips

Heat 1 ½ cups cream in a 2-quart heavy saucepan until hot over medium-high heat. Whisk together the yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add the hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over low heat, stirring constantly, until it registers 160 degrees on the thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 2 ½ cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into 16 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
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