What better way to celebrate the arrival of Cécile McLorin Salvant, a young and hip jazz singer with French roots, than by making your own classic French dessert – mousse au chocolate?
Here’s a recipe my family loves to use to make this delicious French dessert, taken from the cookbook “Temptations” by the Junior League of Lansing.
Before you get started, we suggest putting on a little mood music, featuring selections from Cécile herself!
Planning: must be made ahead
Preparation time: 1 hour
Quantity: 8 servings
Chilling time: several hours or overnight
2 envelopes unflavored gelatin
2 cups milk
1 cup sugar, divided
¼ teaspoon of salt
4 eggs, separated
1 12-ounce package semi-sweet chocolate chips
1 teaspoon vanilla
2 cups whipping cream
- Using aluminum foil or wax paper, put a 2-inch collar on a 1 ½ or 2-quart soufflé dish
- In saucepan, sprinkle gelatin over milk to soften. Add ½ cup of the sugar, salt, egg yolks and chocolate chips; stir to mix well. Place over low heat, stirring constantly until chocolate melts and gelatin dissolves.
- Remove from heat; beat with rotary beater until chocolate is blended. Stir invanilla. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
- With clean beaters, beat egg whites until stiff, but not dry, while gradually adding the remaining ½ sugar.
- In large bowl, whip 2 cups whipping cream until soft peaks form. Add in a small amount of the egg whites and whipped cream to the chocolate mixture to loosen it a bit. Then lightly fold chocolate and egg whites into whipped cream.
- Turn into prepared soufflé dish. Mousse will be 1 to 2 inches above the rim of the dish. Chill until firm—several hours or overnight.
- When ready to serve, remove collar carefully. Garnish with additional whipped cream and chocolate curls.
For more French-inspired recipes, I’ll be trying out more recipes from these links:
Just in time for summer picnics: http://www.foodandwine.com/slideshows/french-picnic#!slide=1
and because there is no such thing as too much dessert: http://www.saveur.com/article/Recipes/Pear-Tarte-Tatin
Stepahanie Archambeau is an intern at Wharton Center and is currently a junior at Michigan State University.