MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Albert's Mousse
Categories: Chocolate, Booze, Dairy, Desserts
Yield: 7 Servings

6 oz (170 grams) 54% to 62%
- chocolate; fine chopped
1/4 c Water, coffee, or milk
+=OR=+
1/2 c Heavy cream
1 1/2 tb Brandy, rum, or liquor of
- choice
3 lg Eggs; room temp
3 tb (38 g) sugar
pn Salt
3 tb Water
Lightly sweetened whipped
- cream
+=OR=+

MMMMM----------------------COCOA BEAN CREAM---------------------------
1 c Heavy cream
2 tb (rounded) (20 grams) roasted
- cocoa nibs
Sugar

Bring the cream and nibs to a boil in a small saucepan.
Remove from the heat, cover, and let stand for 20
minutes.

Strain the cream into a bowl, pressing on the solids to
extract all the liquid. Discard the nibs. Chill the
cream for at least 6 hours; it must be thoroughly cold
in order to whip properly.

When ready to use, whip the cream, adding sugar to taste
as the cream thickens.

Makes about 2 cups

MOUSSE: Place the chocolate and the 1/4 cup water (or
liquid of your choice) in a medium stainless steel bowl
in a wide skillet of barely simmering water. Stir
frequently until the chocolate is nearly melted. Remove
the bowl and stir until completely melted and smooth.
Stir in the liquor, if using, and set aside.

FOR THE HEATED (EGG-SAFE) METHOD: In a medium stainless
steel bowl, whisk the eggs with the sugar and salt until
well blended. Whisk in the 3 tablespoons water. Set the
bowl in a skillet of barely simmering water and stir
with a heatproof silicone spatula, sweeping the bottom
and sides of the bowl continuously, to prevent the eggs
from scrambling. Continue until the eggs register 160-|F
on an instant-read thermometer. (You will have to remove
the bowl from the skillet to check the temperature
unless you are agile enough to both stir and hold and
read the thermometer at the same time!) For safety,
rinse the thermometer in the hot skillet water between
readings. Remove the bowl and beat with an electric
mixer at high speed for 3 to 4 minutes, until the eggs
have a texture like softly whipped cream.

FOR THE FRESH-EGG METHOD: Whip the eggs, sugar, and
salt--without the water or heating step--at high speed
for 4 to 5 minutes, until the eggs have a texture like
softly whipped cream.

Fold about one-quarter of the eggs into the chocolate.
Scrape the chocolate mixture onto the remaining beaten
eggs and fold just until evenly incorporated. Divide the
mousse among the ramekins.

Chill for at least 1 hour, or until set, before serving.
If you are not serving the mousse within a few hours,
cover the ramekins with plastic wrap.

Serve topped with the whipped cream, if desired.

Makes about 4 cups; serves 6 to 8

by Alice Medrich

RECIPE FROM: https://www.splendidtable.org

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