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La Cuisine Française MOUSSE AU CHOCOLAT. When mousse au chocolat first hit the culinary scene in 1894 it was reserved for savory dishes like fish and.

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Presentation on theme: "La Cuisine Française MOUSSE AU CHOCOLAT. When mousse au chocolat first hit the culinary scene in 1894 it was reserved for savory dishes like fish and."— Presentation transcript:

1 La Cuisine Française MOUSSE AU CHOCOLAT

2 When mousse au chocolat first hit the culinary scene in 1894 it was reserved for savory dishes like fish and vegetables. A FRENCH CLASSIC

3  Chocolate Mousse was first mentionned in writing in 1755 by the name Mousse de Chocolat  This term also applies to the foam on drinks and certain sparkling wines  In 1820, Viard gives a recipe in Cusininier Royal  But it was created by Charles Fazi (Swiss) who was a cook for Louis XVI HISTORY

4  The word “mousse” is a French word that means foam.  So Mousse au Chocolat means chocolate foam. ABOUT CHOCOLATE MOUSSE

5 Eggs are an An essential part of French Cusine. FARM FRESH EGGS

6 CHOCOLATE

7 FIRM PEAKS

8 Whipped with sugar until you see ribbons WHIPPED CREAM

9 FOLDING

10 Individual ServingsLa Présentation AFTER 8 HOURS OR OVERNIGHT

11 From Julia Child’s The Way to Cook, page 451 THE RECIPE

12 Chocolate Mousse This uncomplicated but first-rate chocolate mousse features, of course, chocolate, plus butter for body, egg yolks for tenderness, beaten egg whites for lightness, and whipped cream for the extra calories and certain smooth richness that only whipped cream can give. 8 ounces sweet or semisweet backing chocolate, melted with ¼ cup strong coffee 3 ounces (6Tbs) softened butter 3 egg yolks 1 cup heavy cream 3 egg whites ¼ cup finely ground sugar (optional accompaniment whipped cream) Continued on next slide…

13 SPECIAL EQUIPMENT SUGGESTED: A smallish saucepan with tight-fitting cover for the chocolate, and a larger pan of almost-simmering water to hold it; a 3-quartmetal bowl for the cream, and a larger bowl with ice cubes and water to hold it; a clean dry bowl and beater for the egg whites. Butter and egg yolks. Beat the soft butter into the smoothly melted chocolate. One by one, beat in the egg yolks. The whipped cream. Beat the cream over the ice until it leaves light traces on the surface. The egg whites. Beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed. Finishing. Scrape the chocolate mixture down the side of the egg-whit bowl, and delicately fold them together. When almost blended fold in the whipped cream. Chilling and serving. Turn the mousse into an attractive serving bowl, or into individual coupes or containers. Cover and chill several hours. You may wish to decorate the mousse with swirls of whipped cream, or to pass whipped cream separately.


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