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Julia Child’s Chocolate Mousse Recipe: 180g 70% dark chocolate 170g butter 1 shot of espresso 4 egg yolks 4 egg whites 150 caster sugar 60ml orange liqueur Add the chocolate, butter and espresso into a large bowl and place over a pan of barely simmering water. Gradually melt until the ingredients have totally combined then remove from the heat. In a separate bowl, place the egg yolks and whisk for a few minutes until the mixture is thick, pale and forms a slowly dissolving ribbon when a bit is lifted and falls back onto the surface. Add in the liqueur and set the mixture over a pan of very gently simmering water. Keep whisking for 4-5 minutes until the mixture is foamy and warm to touch. Remove the pan from the heat and whisk for an additional 4-5 minutes or until the mixture has cooled. It should again form the ribbon and have the consistency of thick mayonnaise. Once both mixtures have cooled, add the chocolate mixture to the yolk mixture and mix well until full combined. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks have formed. Gradually add the egg whites to the rest of the ingredients and gently fold until totally combined. Be careful not to mix out all of the air bubbles! Gently transfer the mixture to a dish of your choice and refrigerate overnight. Serve with freshly made Chantilly cream & enjoy!
Duration: 63 sPosted : Wed, 31 Jan 2024 11:53:59Views
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