-->Three summers ago we were fortunate enough to spend time in Provence with our extended clan. During that time, a local chef made us some exquisite meals, one of which included this chocolate mousse.
It's Kosher for Passover so I made it for tonight's seder at my folks' house. And it's easy! I left Neeracha's translation note
s in; it makes for funny reading.
Ronald's Recette Mousse au Chocolate
Dissolve with a bain-marie 250 G of dark chocolate.
Add 100 G of butter, & mix until consistency of smooth and homogeneous pomade (Uhhh...okay-strange analogy).
Mix until you have a creamy texture.
Mix 6 egg whites to the consistency of firm snow, while mixing in 40 G of sugar.
Gradually pour the chocolate on the egg white mixture, while stirring delicately using a small skimmer.
Draw up foam in a salad bowl or ramekins. (I'm assuming that draw up foam means that one should pour the mousse into a bowl.)
Chill in the refrigerator at least 2 hours. Serve with whipped cream.
4 comments:
Forever that night in France with Chef Ronald will be remembered as one of the greatest meals and delightful table conversation EVER. Just thinking about it makes me smile.
How could it be 3 summers ago? I remember reading about your adventures.
Your past 2 posts have sound delicious and have made my sweet tooth reveal it's ugly self!!
and I just heard about the Novella yesterday. :)
So how did the Mousse turn out? I'd love to get your translated version and try it. By that I mean for you to include the measurements you made and any additional directions that would be helpful. Hope you had a wonderful Passover!
okay the out of fire comment means take the pan off the heat before you add the egg yolks. If you leave the pan on the fire (burner) you'll get scrambled chocolate eggs. I am here to tell you they are not delicious. I've made them more than once.
Small skimmer probably means whisk. You are on your own on drawing up the foam...can't wait to make this!
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