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| Maisonette Chocloate Mousse | |
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| Tweet Topic Started: Jan 13 2006, 07:41 AM (3,803 Views) | |
| Mikhailoh | Jan 13 2006, 07:41 AM Post #1 |
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If you want trouble, find yourself a redhead
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I posted this over at WTF, so I thought someone over here might like it as well. The Maisonette was a five star French restaurant in Cincinnati that sadly closed last summer. They kept their five stars for over 40 years. When they closed, this is the recipe everyone wanted, so they allowed the Cincinnati Enquirer to print it. I added some comments on my experience as well. Chocolate or White Chocolate Mousse When I made this I used Ghiradelli Semi-Sweet (Ghiradelli is Cook's Illustrated's recommended baking chocolate) and Karo light corn syrup, and found it a little sweeter than I like. Next time I will try bittersweet and dark. 1 pound good quality seisweet or white chocolate 16 oz corn syrup 3 egg whites 1/2 cup granulated sugar 1 quart heavy whipping cream 1/2 cup powdered sugar 1 teaspoon vanilla Combine chocolate and syrup in a large mirowaveable bowl. Microwave 1 minute at a time (or less) stirring after each time (When melting choc. in microwave, don't do until it melts completely. WHile it is still holding its shape, stir until it's completely melted). Let cool. Beat egg whites with a mixer (Standing is better but I don't have one either) until soft, slowly add granulated sugar and beat until stiff peaks form. Fold into the chocolate mixture. Rinse out the mixer bowl, add the whipping cream, powdered sugar and vanilla. Whip until stiff. Fold into chocolate mixture. Chill in bowl or divide into bowls. Great with raspberries or blackberries. Makes 10 generous servings (restaurant recipe, remember?) |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| DivaDeb | Jan 13 2006, 07:43 AM Post #2 |
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HOLY CARP!!!
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mmmmmmmmmmmmmmmm |
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| Optimistic | Jan 13 2006, 07:43 AM Post #3 |
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HOLY CARP!!!
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Probably only 5 at my house That sounds incredible. I think I'll do that this weekend! |
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PHOTOS I must have a prodigious quantity of mind; it takes me as much as a week, sometimes, to make it up. - Mark Twain We shall not cease from exploration And the end of all our exploring Will be to arrive where we started And know the place for the first time. -T. S. Eliot | |
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| Mark | Jan 13 2006, 07:47 AM Post #4 |
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HOLY CARP!!!
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Corn Syrup is deadly. That sounds utterly delicious! Sheesh! Just when I am trying to loose a few pounds you go and post this!
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___.___ (_]===* o 0 When I see an adult on a bicycle, I do not despair for the future of the human race. H.G. Wells | |
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| big al | Jan 13 2006, 07:55 AM Post #5 |
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Bull-Carp
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Thanks, Mikailoh. I'm going to compare it to the recipe which my wife uses. Her recipe involves cooking in a double boiler. The microwave method sounds easier, although the amount of sugar and corn syrup in this recipe gives me pause. That's probably becuse it's a big recipe (he says as he notices the quart of whipping cream). I definitely second the suggestion of berries, particularly red raspberries. Umm, umm, good. It should make an excellent dessert for the Superbowl Party (regardless of who's playing). Big Al |
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Location: Western PA "jesu, der simcha fun der man's farlangen." -bachophile | |
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| Mikhailoh | Jan 13 2006, 07:59 AM Post #6 |
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If you want trouble, find yourself a redhead
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Al, WHen they say 10 generous servings they are not kidding! It makes a LOT of mousse. I ended up giving quite a bit to neighbors. I will try the bittersweet chocolate next time, to cut down on teh sweetness a bit. But boy, put berries with it and it soars. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| apple | Jan 13 2006, 08:04 AM Post #7 |
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one of the angels
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i used to make chocolate mousse when i catered. Did the dessert for a large fundraiser for John Ashcroft for 100s of people. anyway i made 1/3 of the mousses (individually piped into wine glasses with salt instead of sugar) my family would so love me if i made some.. thanks for the reminder (never used corn syrup but that would aid in not having unmelted sugar granuals. |
| it behooves me to behold | |
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