Quatorze's Chocolate Praline Mousse
Yield
8 servingsPrep
25 minCook
5 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | ounce |
semi-sweet chocolate
semi-sweet, null, null |
|
| 2 | ounces |
unsweetened chocolate
|
|
| 2 | cups |
heavy whipping cream
|
|
| 3 | large |
eggs
separated |
|
| ¼ | cup |
powdered sugar
|
|
| ½ | cup |
praline paste
|
* |
| ⅛ | teaspoon |
salt
|
|
| ¼ | cup |
creme de cacao
brown |
* |
| 1 | tablespoon |
butter, unsalted
melted and cooled to room temp |
|
| 1 | tablespoon |
espresso, brewed
or very strong coffee, cooled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 19.3 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 473 | ml |
heavy whipping cream
|
|
| 3 | large |
eggs
separated |
|
| 59 | ml |
powdered sugar
|
|
| 118 | ml |
praline paste
|
* |
| 0.6 | ml |
salt
|
|
| 59 | ml |
creme de cacao
brown |
* |
| 15 | ml |
butter, unsalted
melted and cooled to room temp |
|
| 15 | ml |
espresso, brewed
or very strong coffee, cooled |
*
|
Directions
Break both the chocolates into chunks and place them in the top of a double boiler over simmering water. Heat until melted, stirring occasionally. Set aside and cool to lukewarm.
Whip the cream until it is stiff and doubled in volume. Set it aside.
Beat the egg whites until they form soft peaks. Then add the confectioners' sugar 1 tablespoon at a time, beating constantly until the whites are stiff but not dry. Set them aside.
Combine the praline paste, salt, and creme de cacao in a large mixing bowl. Stir well, and add the egg yolks. Whisk until smooth.
Add the melted butter, espresso and melted chocolate to the praline paste mixture, and blend thoroughly. Then, using a rubber spatula, fold in the whipped cream. Finally, very gently, fold in the egg whites.
Spoon the mousse into individual bowls or a large serving bowl. Cover and refrigerate for 8 hours before serving.
