OLIVE OIL CHOCOLATE MOUSSE: National Chocolate Mousse Day

Today is National Chocolate Mousse Day. I often substitute olive oil for cream or butter in recipes. Also, because many DyingforChocolate readers keep kosher, olive oil dessert recipes are great to serve with meat meals. Using olive oil is a new take on an old recipe.

This recipe for Olive Oil Chocolate Mousse is relatively simple, and absolutely delicious. It comes from Chef Tony Maws at Craigie on Main (Cambridge, MA). The original recipe calls for brandy, but I use Kahlua. Use whatever liqueur you prefer. Remember that your olive oil must be fresh. There is nothing worse than ruing a terrific dessert because of rancid olive oil.

OLIVE OIL CHOCOLATE MOUSSE

Ingredients
11 ounces chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 Tbsp Kahlua
salt
9 egg whites
1/4 cup sugar

Whipped Cream (optional)

Directions
Finely chop the chocolate, and then melt over simmering water in a double boiler.
While the chocolate is melting, whisk together the yolks and ½ cup sugar until the mixture is thick in texture and a pale, lemony yellow.
Gently fold the warm (not hot--the eggs will curdle) chocolate into the yolks.
Stir in the Kahlua, olive oil, and a pinch of salt.
In another bowl, whisk the whites until they are frothy and then whisk in the sugar. Keep whisking until they are at medium peaks. Fold the whipped egg whites into the chocolate, 1/2 at a time.
Pour into glasses and allow mousse to set for at least four hours before serving.

When serving, top with whipped cream and chocolate shavings

GUINNESS CHOCOLATE MOUSSE

Like Guinness? Like Chocolate? Looking for a great recipe for St Patrick's Day? Check out this recipe for Guinness Chocolate Mousse. 

The recipe does call for raw eggs, so if you're worried or eggs are too expensive right now, you might want to use a substitute. Definitely watch the video for tips! Thanks, Guinness!
 

GUINNESS CHOCOLATE MOUSSE
Serves 6

Ingredients
10 egg yolks 10 egg whites, whisked
350g dark chocolate, chopped (about 1 1/2 cups)
1/4 lb unsalted butter
100g caster sugar  (icing sugar or superfine sugar)  100g = 1/2 cups
GUINNESS® draught

Directions 
Melt dark chocolate and butter in metal bowl or pan over saucepan of simmering water, add in GUINNESS® draught.
Beat egg yolks and caster sugar until light and fluffy.
Mix in melted chocolate mixture with egg yolks and slowly folding in the whisked egg whites until everything is smooth.
Transfer mousse to serving glasses and chill.

NO BAKE CHOCOLATE MOUSSE PIE: National Mousse Day!

Today is National Mousse Day. Of course for me it's always chocolate Mousse. Chocolate Mousse is easy to make! I came across this recipe for No Bake Chocolate Mousse Pie a few years ago. What a great way to enhance chocolate mousse -- add more chocolate! The cookie crust made with Italian wafer sandwich cookies is fab and adds some zip, but you can also make a regular chocolate cookie crust if you don't have any Italian sandwich cookies! You can also make an oreo cookie crust. This recipe is adapted from Fine Cooking, a great resource for recipes.

NO BAKE CHOCOLATE MOUSSE PIE

Ingredients
1 ounce unsalted butter, melted; more for the pan
8 ounces Italian chocolate wafer sandwich cookies (Quadratini) (if you don't have these you can use any chocolate wafers or Oreos)
9 ounces semisweet chocolate, chopped (about 1-1/2 cups); more for garnish
1-1/2 tsp pure vanilla extract
Pinch kosher salt
3-3/4 cups heavy cream

Directions
Butter 9-inch springform pan.

Grind cookies in food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1-3/4 cups. Transfer to small bowl and mix in butter. Spread crumbs in pan, cover with plastic wrap, and press evenly into bottom. Refrigerate.

Combine chocolate, 1/2 tsp of vanilla, and salt in large bowl. In small saucepan, bring 3/4 cup of cream to barely a simmer. Pour cream over chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.

Beat 1-1/2 cups of cream in medium bowl with electric mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk chocolate mixture to loosen, and fold into whipped cream with large silicone spatula until no streaks remain.

Carefully peel plastic wrap off crust and scrape mousse into pan, gently spreading to edges. Cover and refrigerate for at least 6 hours.

Just before serving, beat remaining 1-1/2 cups cream and 1 tsp vanilla in medium bowl to medium-stiff peaks. Run knife around pie to loosen edges and then remove side of pan. Slide spatula under crust and transfer pie to serving plate. Mound whipped cream over mousse and top with chocolate curls, shards, or shavings. To serve, dip knife into hot water and dry before slicing.

Happy Birthday, Julia Child! Julia Child's Chocolate Mousse

Happy Birthday, Julia Child!  

Julia Child was born on August 15, 1912. She has inspired millions of amateur cooks and professional chefs with her skills, easy kitchen spirit (how can we forget the chicken?), and passion for learning, since her first cooking program aired on public television in 1963.

Julia Child revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs by presenting an approachable version of sophisticated French cooking to her eager audience for four decades.

Julia Child began with a passion for good food and the pleasure of cooking, studying in France in the '50s with chef/friend Simone Beck. With the help of Louisette Bertolle, another dedicated food lover, they created a cooking school called L'Ecole des Trois Gourmandes and later, in 1961, completed their groundbreaking cookbook, Mastering the Art of French Cooking.

Her book and television show that followed made the mysteries of fancy French cuisine approachable, introducing gourmet ingredients, demonstrating culinary techniques, and most importantly, encouraging everyday "home chefs" to practice cooking as art, not to dread it as a chore.

Julia Child passed away on August 12, 2004. 

In honor of her birthday, here's her recipe for Chocolate Mousse or Mousse a la Chocolate! Be sure and scroll to watch the video at the end from her TV series The French Cook.

Julia Child's Chocolate Mousse 

Ingredients 
6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water pinch of salt

Directions
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

Not clear enough? Watch Julia Child make Chocolate Mousse on The French Chef. This originally appeared on PBS.

CHOCOLATE MOUSSE WITH BROWN SUGAR CREAM: Retro 1972 Ad with Recipe for National Mousse Day

Who doesn't love a good Chocolate Mousse? This being National Mousse Day, I thought I'd post this 1972 Ad with Recipe from C&H Sugar for Chocolate Mousse with Brown Sugar Cream. It's the Brown Sugar Cream that really makes this recipe. And, this recipe is still great 50 years later. I usually use a good quality chopped semi-sweet chocolate. The chocolate you choose is so important to taste. I also only use pure vanilla extract. I skip the almonds. No need.

Elegant French dessert,

Easy American recipe,

Secret Hawaiian Ingredient.

Chocolate Mousse with Brown Sugar Cream

Makes 6 servings, 1/2 cup each

Ingredients
1 package semi-sweet chocolate chips
1/4 cup water
1/2 cup brown sugar, firmly packed
4 eggs, separated
1 teaspoon pure vanilla extract
Brown sugar cream (see below)
Sliced almonds

Directions
Combine chocolate, water, and sugar in top of double boiler. Heat over simmering water till chocolate is melted. Beat till smooth. Cool.
Beat egg yolks with vanilla; stir into chocolate mixture. Beat egg whites until stiff. Fold chocolate mixture into egg whites.
Spoon into individual serving dishes. Chill 3 hours. Serve topped with Brown Sugar Cream (sprinkled with almonds).

Brown sugar cream: Whip 1 cup of whipping cream with 2 tablespoons of C & H golden brown sugar until stiff.

JULIA CHILD'S CHOCOLATE MOUSSE: Happy Birthday, Julia!

Happy Birthday, Julia Child!  

Julia Child was born on August 15, 1912. She has inspired millions of amateur cooks and professional chefs with her skills, easy kitchen spirit (how can we forget the chicken?), and passion for learning, since her first cooking program aired on public television in 1963.

Julia Child revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs by presenting an approachable version of sophisticated French cooking to her eager audience for four decades.

Julia Child began with a sincere passion for good food and the pleasures of cooking, studying in France in the '50s with chef/friend Simone Beck. With the help of Louisette Bertolle, another dedicated food lover, they created a cooking school called L'Ecole des Trois Gourmandes and later, in 1961, completed their groundbreaking cookbook, Mastering the Art of French Cooking.

Her book and television show that followed made the mysteries of fancy French cuisine approachable, introducing gourmet ingredients, demonstrating culinary techniques, and most importantly, encouraging everyday "home chefs" to practice cooking as art, not to dread it as a chore.

Julia Child passed away on August 12, 2004. Today would have been her 110th birthday. So in honor of the day, here's her recipe for Chocolate Mousse or Mousse a la Chocolate! Be sure and scroll to watch the video at the end from her TV series The French Cook.

Julia Child's Chocolate Mousse 

Ingredients 
6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water pinch of salt

Directions
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

Not clear enough? Watch Julia Child make this on The French Chef. This originally appeared on PBS.

NO BAKE CHOCOLATE MOUSSE PIE: National Mousse Day!

Today is National Mousse Day. Of course for me that means chocolate mousse. Chocolate Mousse is easy to make and simple to enjoy! I came across this recipe for No Bake Chocolate Mousse Pie a few years ago. What a great way to enhance chocolate mousse -- add more chocolate! The cookie crust made with Italian wafer sandwich cookies is fab and adds some zip, but you can also make a regular chocolate cookie crust if you don't have any Italian sandwich cookies! You can also make an oreo cookie crust. This recipe is adapted from Fine Cooking, a great resource for recipes.

NO BAKE CHOCOLATE MOUSSE PIE

Ingredients
1 ounce unsalted butter, melted; more for the pan
8 ounces Italian chocolate wafer sandwich cookies (Quadratini) (if you don't have these you can use Famous Chocolate Wafers or Oreos)
9 ounces semisweet chocolate, chopped (about 1-1/2 cups); more for garnish
1-1/2 tsp pure vanilla extract
Pinch kosher salt
3-3/4 cups heavy cream

Directions
Butter 9-inch springform pan.
Grind cookies in food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1-3/4 cups. Transfer to small bowl and mix in butter. Spread crumbs in pan, cover with plastic wrap, and press evenly into bottom. Refrigerate.

Combine chocolate, 1/2 tsp of vanilla, and salt in large bowl. In small saucepan, bring 3/4 cup of cream to barely a simmer. Pour cream over chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.

Beat 1-1/2 cups of cream in medium bowl with electric mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk chocolate mixture to loosen, and fold into whipped cream with large silicone spatula until no streaks remain.

Carefully peel plastic wrap off crust and scrape mousse into pan, gently spreading to edges. Cover and refrigerate for at least 6 hours.

Just before serving, beat remaining 1-1/2 cups cream and 1 tsp vanilla in medium bowl to medium-stiff peaks. Run knife around pie to loosen edges and then remove side of pan. Slide spatula under crust and transfer pie to serving plate. Mound whipped cream over mousse and top with chocolate curls, shards, or shavings. To serve, dip knife into hot water and dry before slicing.

CHOCOLATE AVOCADO MOUSSE: 2 Recipes for National Chocolate Mousse Day

Today is National Chocolate Mousse Day. Well, actually there are two Chocolate Mousse Days during the year. That's o.k. because Chocolate Mousse is something to celebrate more than once. And, in honor of the day, I'm posting 2 'healthy' chocolate mousse recipes for Avocado Chocolate Mousse. It's really delicious and simple to make! You've probably made guacamole, and you've had avocado toast. Now try Chocolate Avocado Mousse! You're going to love it! It's full of healthy nutrients and anti-oxidants.

1. Chocolate Avocado Mousse
Recipe adapted from The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them

Ingredients
12 ounces good quality bittersweet chocolate, chopped
2 tsp ground cinnamon
1 tsp chili powder
1 large, ripe Haas avocado, pitted and peeled
3/4 cup light brown sugar
6 egg whites

Directions
Melt chocolate with cinnamon and chili powder in double boiler over hot water and set aside. Purée avocado and brown sugar in food processor until smooth. With machine running, pour in chocolate mixture. Using stand mixer or whisk, beat egg whites until they form soft peaks. Fold chocolate mixture into egg whites. Pour mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour, or covered overnight.

2. Chocolate Avocado Mousse
Recipe adapted from Giada De Laurentiis

Ingredients
1/2 cup semisweet chocolate chips or chopped chocolate
4 very ripe avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1 Tbsp pure vanilla extract
1/4 teaspoon fine salt

Directions
Place chocolate chips (or chopped chocolate) in small bowl. Place over small saucepan of barely simmering water. Stir until chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly. Place melted chocolate, avocados, agave, cocoa powder, vanilla and salt in food processor. Blend until smooth and creamy, scraping sides of bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance).

FALLING IN LOVE CHOCOLATE MOUSSE PIE: National Pie Day

Today is Pie Day! Over the years, I've posted over 50 recipes for Chocolate Pies, but here's a favorite from the movie Waitress. Waitress (2007) was written and directed by the late Adrienne Shelly. Jenna, played by Keri Russell (The Americans), is a woman trapped in a life she dreams of escaping. Jenna bakes this pie--Falling in Love Chocolate Mousse Pie -- for a friend before a date, and the friend winds up marrying her date! Waitress is now a hit on Broadway, as well. This pie is easy to make and delicious.It's a great one to celebrate Pie Day! Bookmark it and make it for Valentine's Day, too!

Falling in Love Chocolate Mousse Pie

Ingredients
9-inch baked pastry shell
1 1/4 ounce can condensed milk (not evaporated)
2/3 cups water
1 (4 serving) package chocolate pudding mix (not instant)
1 1-ounce square unsweetened chocolate
2 cups (1 pint) whipping cream, stiffly whipped

Directions
In large saucepan, combine condensed milk, water, and pudding mix; mix well. Add chocolate. Over medium heat, cook, and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set.

NO BAKE CHOCOLATE MOUSSE PIE: National Mousse Day!

Today is National Mousse Day. Of course for me that means chocolate mousse. Chocolate Mousse is easy to make and simple to enjoy! I came across this recipe for No Bake Chocolate Mousse Pie a few years ago. What a great way to enhance chocolate mousse -- add more chocolate! The cookie crust made with Italian wafer sandwich cookies is fab and adds some zip, but you can also make a regular chocolate cookie crust if you don't have any Italian sandwich cookies! You can also make an oreo cookie crust. This recipe is adapted from Fine Cooking, a great resource for recipes.

NO BAKE CHOCOLATE MOUSSE PIE

Ingredients
1 ounce unsalted butter, melted; more for the pan
8 ounces Italian chocolate wafer sandwich cookies (Quadratini) (if you don't have these you can use Famous Chocolate Wafers or Oreos)
9 ounces semisweet chocolate, chopped (about 1-1/2 cups); more for garnish
1-1/2 tsp pure vanilla extract
Pinch kosher salt
3-3/4 cups heavy cream

Directions
Butter 9-inch springform pan.
Grind cookies in food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1-3/4 cups. Transfer to small bowl and mix in butter. Spread crumbs in pan, cover with plastic wrap, and press evenly into bottom. Refrigerate.

Combine chocolate, 1/2 tsp of vanilla, and salt in large bowl. In small saucepan, bring 3/4 cup of cream to barely a simmer. Pour cream over chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.

Beat 1-1/2 cups of cream in medium bowl with electric mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk chocolate mixture to loosen, and fold into whipped cream with large silicone spatula until no streaks remain.

Carefully peel plastic wrap off crust and scrape mousse into pan, gently spreading to edges. Cover and refrigerate for at least 6 hours.

Just before serving, beat remaining 1-1/2 cups cream and 1 tsp vanilla in medium bowl to medium-stiff peaks. Run knife around pie to loosen edges and then remove side of pan. Slide spatula under crust and transfer pie to serving plate. Mound whipped cream over mousse and top with chocolate curls, shards, or shavings. To serve, dip knife into hot water and dry before slicing.

GUINNESS CHOCOLATE MOUSSE: St Patrick's Day

Looking for one more recipe for St Patrick's Day?

I love cooking with Guinness, so I went to the Guinness website to see what's new.

Check out this recipe and video for Guinness Chocolate Mousse. Recipe below.

The recipe does call for raw eggs, so if you're worried, you might want to use a substitute. Definitely watch the video for tips! Thanks, Guinness!

 

GUINNESS CHOCOLATE MOUSSE
Serves 6

Ingredients
10 egg yolks 10 egg whites, whisked
350g dark chocolate, chopped (about 1 1/2 cups)
1/4 lb unsalted butter
100g caster sugar  (icing sugar or superfine sugar)  100g = 1/2 cups
GUINNESS® draught

Directions  (watch video for more specifics)*
Melt dark chocolate and butter in metal bowl or pan over saucepan of simmering water, add in GUINNESS® draught.
Beat egg yolks and caster sugar until light and fluffy.
Mix in melted chocolate mixture with egg yolks and slowly folding in the whisked egg whites until everything is smooth.
Transfer mousse to serving glasses and chill.

HAPPY MOUSSE DAY! Chocolate Mousse Recipe Round-Up

Today is National Mousse Day! Make it Chocolate! Here's an updated Chocolate Mousse Round-up of Recipes that have appeared on DyingforChocolate.com over the years! Be sure to scroll down for an easy recipe for Chocolate Mousse that appeared in boy's Life Magazine, April 1968. Check out Tips for Tim!

CHOCOLATE MOUSSE RECIPE ROUND-UP

Falling in Love Chocolate Mousse Pie

Julia Child's Chocolate Mousse

Easy Creamy Chocolate Mousse

Chocolate Chocolate Mousse Trifle
 
White Chocolate Mint Mousse

Chocolate Mousse Pie with Pecan Crust

Sadie Kendall's Creme Fraiche Chocolate Mousse

Chocolate Tequila Mousse

Huckleberry Chocolate Mousse 

Irish Coffee Chocolate Mousse

Guinness Chocolate Mousse 

Olive Oil Chocolate Mousse

Low-Carb Chocolate Mousse 

South Seas Chocolate Mousse

NEWTREE Lavender Chocolate Mousse

PEEPS Chocolate Mousse in a Jar

Chocolate Mousse Jack O'Lantern

No Bake Chocolate Mousse Pie

Chocolate Mousse Trifle 

Avocado Chocolate Mousse: 2 Recipes

Double Layer Chocolate Pumpkin Mouse Pie

Want to know more about Mousse? Months of Edible Celebrations: recipes, history and more!  
 ***

Vintage Recipe and column from Boy's Life Magazine, April 1968. Tim's Tips!

HAPPY BIRTHDAY, JULIA! Julia's Child's Chocolate Mousse

Happy Birthday, Julia Child!  

Julia Child was born on August 15, 1912. She has inspired millions of amateur cooks and professional chefs with her skills, easy kitchen spirit (how can we forget the chicken?), and passion for learning, since her first cooking program aired on public television in 1963.

Julia Child revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs by presenting an approachable version of sophisticated French cooking to her eager audience for four decades.

Child began with a sincere passion for good food and the pleasures of cooking, studying in France in the '50s with chef/friend Simone Beck. With the help of Louisette Bertolle, another dedicated food lover, they created a cooking school called L'Ecole des Trois Gourmandes and later, in 1961, completed their groundbreaking cookbook, Mastering the Art of French Cooking.

Her book and television show that followed made the mysteries of fancy French cuisine approachable, introducing gourmet ingredients, demonstrating culinary techniques, and most importantly, encouraging everyday "home chefs" to practice cooking as art, not to dread it as a chore.

Julia Child passed away on August 12, 2004. Today would have been her 106st birthday. So in honor of the day, here's her recipe for Chocolate Mousse or Mousse a la Chocolate! Be sure and scroll to watch the video at the end from her TV series The French Cook.

Julia Child's Chocolate Mousse

Ingredients 
6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water pinch of salt

Directions
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

Not clear enough? Watch Julia Child make this on The French Chef

CRÈME FRAÎCHE CHOCOLATE MOUSSE for Valentine's Day!

Chocolate Mousse is so perfect for Valentine's Day. I've posted many Chocolate Mousse recipes, and they're all wonderful, but it's always good to try a new one and this one is fabulous--and so easy!

A few weeks ago at the San Francisco Fancy Food Show, I met Sadie Kendall of Kendall Farms. We had a delightful conversation. Sadie pioneered Crème Fraîche in the U.S., and I've been using it for years in baked goods, cream sauces, and lots of other ways. 

"Sadie Kendall is one of the leaders of the revolution that continues to energize the American food industry. Before most of us had even heard of the delicious and versatile French preparation called crème fraîche, she was carefully adapting its production methods to the American dairy. Kendall Farms Crème Fraîche has become a classic. It is one of the few American versions that remains faithful to the French original, made from cultured cream without added enzymes or thickeners that compromise flavor and functionality. Kendall Farms Crème Fraîche is the benchmark for genuine American Crème Fraîche." - Harold McGee, author of On Food and Cooking and The Curious Cook.

THE HISTORY of Crème Fraîche from the Kendall Farms Website:

The Larousse Gastronomique defines crème fraîche as "cream to which a lactic bacteria starter has been added which thickens the cream and gives it a slightly sharp, but not sour flavor."

Crème Fraîche originated in the dairy-producing regions of France such as Normandy, Alsace, Franche-Comté and the northern Loire. Fresh milk was left to settle overnight at cool ambient temperature to allow the cream to rise to the top and then be collected for making butter. The naturally occurring lactose-fermenting bacteria worked overnight to thicken and acidify the cream.

In France today, crème fraîche exists in varying consistency from liquid to thick; the liquid version is barely fermented while the thicker product undergoes up to twenty hours of fermentation. The fat content may vary from product to product. All of the cream sold as crème fraîche is traditionally pasteurized as opposed to ultra high -temperature pasteurized.

Commercially produced crème fraîche in the US is far from consistent from brand to brand. Some manufacturers use cream from Jersey or Guernsey cows which lends a buttery, cheesey flavor to the créme fraîche due to the high content of diacetyl in the milk of those breeds. Many producers use a shorter, hotter fermentation period or bacterial starters that result in a one-dimensional flavor profile. Some manufacturers may even use thickeners.

Not Kendall Farms... it's a wonderful consistent product that I always have in the refrigerator. Always there for culinary emergencies, as well as perfect for sauces and baking--and this fabulous Chocolate Mousse.

SALLY KENDALL'S CRÈME FRAÎCHE CHOCOLATE MOUSSE

Ingredients
2 cups creme fraiche
4 tbs confectioner's sugar
2 tbs instant coffee
1 tbs hot water
4 oz unsweetened chocolate

Directions
Dissolve instant coffee in hot water.
Place chocolate and coffee solution in saucepan and melt chocolate on low heat (stir frequently).
Whip cold crème fraîche, adding sugar, 1 tablespoon at time, to taste. Whip until stiff. Taste for sweetness.
Add a few tablespoons of crème fraîche to chocolate to equalize their temperatures.
Add chocolate to crème fraîche.
Whip to blend in chocolate.
Refrigerate at least 1 hour before serving.

For more of Sally Kendall's Creme Fraiche recipes, go HERE.

CRÈME FRAÎCHE CHOCOLATE MOUSSE

Today is Chocolate Mousse Day! Definitely a day to celebrate. I've posted many Chocolate Mousse recipes, and they're all wonderful, but it's always good to try a new one and this one is fabulous--and so easy!

A few years ago at the San Francisco Fancy Food Show, I met Sadie Kendall of Kendall Farms. We had a delightful conversation. Sadie pioneered Crème Fraîche in the U.S., and I've been using it for years in baked goods, cream sauces, and lots of other ways. 

"Sadie Kendall is one of the leaders of the revolution that continues to energize the American food industry. Before most of us had even heard of the delicious and versatile French preparation called crème fraîche, she was carefully adapting its production methods to the American dairy. Kendall Farms Crème Fraîche has become a classic. It is one of the few American versions that remains faithful to the French original, made from cultured cream without added enzymes or thickeners that compromise flavor and functionality. Kendall Farms Crème Fraîche is the benchmark for genuine American Crème Fraîche." - Harold McGee, author of On Food and Cooking and The Curious Cook.

THE HISTORY of Crème Fraîche from the Kendall Farms Website:

The Larousse Gastronomique defines crème fraîche as "cream to which a lactic bacteria starter has been added which thickens the cream and gives it a slightly sharp, but not sour flavor."

Crème Fraîche originated in the dairy-producing regions of France such as Normandy, Alsace, Franche-Comté and the northern Loire. Fresh milk was left to settle overnight at cool ambient temperature to allow the cream to rise to the top and then be collected for making butter. The naturally occurring lactose-fermenting bacteria worked overnight to thicken and acidify the cream.

In France today, crème fraîche exists in varying consistency from liquid to thick; the liquid version is barely fermented while the thicker product undergoes up to twenty hours of fermentation. The fat content may vary from product to product. All of the cream sold as crème fraîche is traditionally pasteurized as opposed to ultra high -temperature pasteurized.

Commercially produced crème fraîche in the US is far from consistent from brand to brand. Some manufacturers use cream from Jersey or Guernsey cows which lends a buttery, cheesey flavor to the créme fraîche due to the high content of diacetyl in the milk of those breeds. Many producers use a shorter, hotter fermentation period or bacterial starters that result in a one-dimensional flavor profile. Some manufacturers may even use thickeners. Not Kendall Farms... it's a wonderful consistent product that I always have in the refrigerator. Always there for culinary emergencies, as well as perfect for sauces and baking--and this fabulous Chocolate Mousse.

SALLY KENDALL'S CRÈME FRAÎCHE CHOCOLATE MOUSSE

Ingredients
2 cups creme fraiche
4 Tbsp confectioner's sugar
2 Tbsp instant coffee
1 Tbsp hot water
4 ounces unsweetened chocolate

Directions
Dissolve instant coffee in hot water.
Place chocolate and coffee solution in saucepan and melt chocolate on low heat (stir frequently).
Whip cold crème fraîche, adding sugar, 1 tablespoon at time, to taste. Whip until stiff. Taste for sweetness.
Add a few tablespoons of crème fraîche to chocolate to equalize their temperatures.
Add chocolate to crème fraîche.
Whip to blend in chocolate.
Refrigerate at least 1 hour before serving.

For more of Sally Kendall's Creme Fraiche recipes, go HERE.

Julia Child's Chocolate Mousse: Happy Birthday, Julia!

Happy Birthday, Julia Child!  

Julia Child was born on August 15, 1912. She has inspired millions of amateur cooks and professional chefs with her skills, easy kitchen spirit (how can we forget the chicken?), and passion for learning, since her first cooking program aired on public television in 1963.

Julia Child revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs by presenting an approachable version of sophisticated French cooking to her eager audience for four decades.

Child began with a sincere passion for good food and the pleasures of cooking, studying in France in the '50s with chef/friend Simone Beck. With the help of Louisette Bertolle, another dedicated food lover, they created a cooking school called L'Ecole des Trois Gourmandes and later, in 1961, completed their groundbreaking cookbook, Mastering the Art of French Cooking.

Her book and television show that followed made the mysteries of fancy French cuisine approachable, introducing gourmet ingredients, demonstrating culinary techniques, and most importantly, encouraging everyday "home chefs" to practice cooking as art, not to dread it as a chore.

Julia Child passed away on August 12, 2004. Today would have been her 104th birthday. So in honor of the day, here's her recipe for Chocolate Mousse! Be sure and scroll to watch the video at the end from her TV series The French Cook.

Julia Child's Chocolate Mousse

Ingredients 
6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water pinch of salt

Directions
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

Not clear enough? Watch this Julia Child make this on The French Chef

Chocolate Mousse Recipe Round-Up

Happy Chocolate Mousse Day! Seems like there's more than one Chocolate Mousse Day a year, but I'll take any opportunity to celebrate. Here's a Chocolate Mousse Recipe Round-up. Love all the Chocolate Mousse recipes that have appeared on DyingforChocolate.com over the years!

CHOCOLATE MOUSSE RECIPE ROUND-UP

Falling in Love Chocolate Mousse Pie

Easy Creamy Chocolate Mousse

Chocolate Chocolate Mousse Trifle
 
White Chocolate Mint Mousse

Chocolate Mousse Pie with Pecan Crust

Sadie Kendall's Creme Fraiche Chocolate Mousse

Chocolate Tequila Mousse

Huckleberry Chocolate Mousse 

Irish Coffee Chocolate Mousse

Guinness Chocolate Mousse 

Olive Oil Chocolate Mousse

Low-Carb Chocolate Mousse 

South Seas Chocolate Mousse

NEWTREE Lavender Chocolate Mousse

PEEPS Chocolate Mousse in a Jar

Chocolate Mousse Jack O'Lantern

No Bake Chocolate Mousse Pie

Avocado Chocolate Mousse

Double Layer Chocolate Pumpkin Mouse Pie

Want to know more about Mousse? Months of Edible Celebrations: recipes, history and more!  
 ***

Vintage Recipe and column from Boy's Life Magazine, April 1968. Tim's Tips!

Chocolate Chocolate Mousse Trifle

Happy Chocolate Mousse Day! Here's a recipe from Allrecipes for Chocolate Chocolate Mousse Trifle. The original recipe below calls for brownie mix, instant chocolate pudding, and whipped topping.. That makes it super easy and fast, but you can always make your own brownies and pudding and whipped cream from scratch. You can also add chocolate chips into the pudding layer for more chocolate! And, I add fresh raspberries to the top--you can also add them on top of the whipped cream layers.

Chocolate Chocolate Mousse Trifle

Ingredients
1 (19.8 ounce) package brownie mix  (or your own brownie recipe)
1 (3.9 ounce) package instant chocolate pudding mix (or your own chocolate pudding recipe)
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed (or real whipped cream)
1 (12 ounce) container frozen whipped topping (or real whipped cream)
1 (1.5 ounce) bar chocolate candy

Directions  
(if you're using a glass trifle bowl, you might want to do 3 layers instead of 2)

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In trifle bowl or glass serving dish, place half of brownies, half of pudding mixture and half of 12 ounce container of whipped topping.
Repeat layers.
Shave chocolate on top layer for garnish. (I add raspberries on top)
Refrigerate 8 hours before serving.

Chocolate Mousse Recipe Round-Up

Happy Mousse Day! Of course that would be Chocolate Mousse to me! To celebrate, I thought I'd do a Chocolate Mousse Recipe Round-up. Love all the Chocolate Mousse recipes that have appeared over the years! Be sure to scroll down for an easy recipe for Chocolate Mousse that appeared in Boy's Life Magazine, April 1968. Love those Tips from Tim! Wonder where he is now?

CHOCOLATE MOUSSE RECIPE ROUND-UP

Easy Creamy Chocolate Mousse
 
White Chocolate Mint Mousse

Sadie Kendall's Creme Fraiche Chocolate Mousse

Chocolate Tequila Mousse

Huckleberry Chocolate Mousse 

Irish Coffee Chocolate Mousse

Guinness Chocolate Mousse 

Olive Oil Chocolate Mousse

Low-Carb Chocolate Mousse 

South Seas Chocolate Mousse

NEWTREE Lavender Chocolate Mousse

PEEPS Chocolate Mousse in a Jar

Chocolate Mousse Jack O'Lantern

No Bake Chocolate Mousse Pie

Avocado Chocolate Mousse

Double Layer Chocolate Pumpkin Mouse Pie

Want to know more about Mousse? Months of Edible Celebrations: recipes, history and more!  
 ***

Vintage Recipe and column from Boy's Life Magazine, April 1968. Tim's Tips!

Chocolate Mousse Jack O'Lantern

Halloween is just around the corner, so I thought I'd start posting Chocolate Halloween recipes! For those looking for some healthier Halloween treats, here's a great recipe for Chocolate Mousse Jack O'Lantern from Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center + Spa.  Of course, you can substitute less healthy ingredients..it's always up to you!

CHOCOLATE MOUSSE JACK O'LANTERN
For spooky, chocolatey fun, carve out oranges and fill with Pritikin’s Chocolate Mousse. 

This will make 5 half-cup servings  (that's about right for an orange!)

Ingredients: 
1/4 cup cold water
1/2 cup cocoa powder, unsweetened
1/4 cup Splenda granulated  (I use sugar)
 2 tsp vanilla extract
12 ounces tofu silken, extra-firm

Directions: 
In medium saucepan, add water and warm over low heat, bringing to low simmer. Add cocoa powder to saucepan, stirring constantly until the mixture becomes fudge-like consistency. Remove from heat. Add Splenda (or sugar) to fudge, mixing well. Add vanilla extract, mixing well.
In food processor fitted with a metal blade, add tofu, and chocolate fudge mixture. Process until mixture is smooth and creamy.
'Carve' out oranges (save and eat the insides). Fill orange with Chocolate Mousse and use mousse to decorate eyes, nose, and mouth!