(Makes about 5 cups serving 6-8 people)
I N G R E D I E N T S
4 eggs (yolks and whites separated)
¾ cup extra fine sugar
¼ cup Frangelico hazelnut liqueur
6 ounces of semi-sweet baking chocolate, preferably Scharffen Berger
4 tablespoons strong coffee
6 ounces or 1 ½ sticks softened unsalted butter
Pinch of salt
1 tablespoon granulated sugar
2 cups vanilla-flavored crème anglaise or lightly whipped cream sweetened with powdered sugar
P R O C E S S
Beat the egg yolks and sugar together in a mixing bowl until the mixture is a thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the Frangelico. Then set the mixing bowl in a pan of not quite simmering water and continue beating for 3-4 minutes until the mixture is foamy and too hot for your finger. Then beat over a bowl of cold water for 3-4 minutes until the mixture is cool and again forms a ribbon. The mixture will now have the consistency of mayonnaise.
Next, melt the chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time to make a smooth cream. Beat the chocolate into the egg yolks and sugar mixture.
Now beat the egg whites and salt until soft peaks form. Sprinkle on the one tablespoon of granulated sugar and beat until stiff peaks form. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest.
Turn into a serving dish or dessert cups. Refrigerate for at least 2 hours or overnight.
Serve the crème anglaise or whipped cream separately.
* Created by David Matthews for Connect Consulting, based on Julia Child’s “Mousse Au Chocolat
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