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White, Dark and Milk Chocolate Pieces
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Eckerle, Tom
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La Belle Cuisine
Chocolate
Mousse Trio
 
Daniel Boulud's
Cafe Boulud Cookbook:
French-American Recipes
for the Home Cook
by Daniel Boulud and Dorie Greenspan, 1999, Scribner
“This
dessert was on our debut menu at Café Boulud and quickly became a
never-to-be-sent-on-sabbatical signature dish. Since chocolate mousse is
one
of the most beloved French desserts, it’s easy to understand why a
dessert
that combines three kinds of chocolate mousse – bittersweet,
milk, and white –
would win loyal fans. At the Café, we serve the three
mousses layered in large
martini glasses. It’s a beautiful presentation
and one that makes it easy to slip
your spoon down through all three
layers and come up with a little of each
flavor for each mouthful. Of
course, you could layer this dessert in coupes,
coffee cups, wine glasses,
or even serve it family-style, in one big bowl – the
flavors will always
be sensational.
As you read through the recipe, you’ll see that each mousse is nothing
more
than chocolate, cream, and milk; therefore, it’s vital that you use
the finest
chocolates you can find. The taste of the chocolate won’t
change much when
it is made into mousse, so choose chocolates you love. (I
suggest you use im-
ported chocolates for the white and milk chocolate
mousses, because they
usually have a higher percentage of cocoa solids
than domestic brands.)
And give some thought to the chocolate sauce:
It’s optional, but easy to make
and fun to have on the side –
ditto
the tic-tac-toe decoration.”
How to Melt Chocolate
Makes 6
servings
the
bittersweet mousse:
3
ounces extra-bittersweet chocolate, preferably one
that is
at least
70% cocoa solids, finely chopped
1/2 cup heavy cream
1/4 cup whole milk
1. Set out six 8-ounce martini glasses, or as many wineglasses or
bowls.
2. Melt the chocolate in a microwave oven set to low power or in a bowl
over (not touching) simmering water. As soon as the chocolate is
melted, remove it from the heat. If the chocolate is not in a bowl
that’s large
enough to hold all the mousse’s ingredients, transfer
it
now.
3. Whip the heavy cream just until it holds soft peaks.
4.
Bring the milk to the boil in a small saucepan, then whisk it into the chocolate. When the milk is incorporated, whisk in the whipped
cream.
Divide the mousse among the glasses or bowls, using a
pastry bag or a
spoon to transfer the mousse to the glasses.
Smooth the top, if necessary.
In either case, make sure to keep
the sides of the glasses clean
– you’ll
want to see the dividing
lines between the different-colored
mousses. Refrigerate the
glasses while you prepare the milk chocolate
mousse.
the
milk chocolate mousse:
9 ounces milk chocolate, preferably
imported, finely chopped
3/4 cup plus 2 tablespoons heavy cream
1/2 cup whole milk
1. Just as you did with the bittersweet chocolate, melt the milk chocolate –
be especially careful though, since milk chocolate melts faster than bittersweet.
2.
Whip the cream until it holds soft peaks.
3. Bring the milk to the boil. Whisk the milk into the chocolate, then whisk
in the whipped cream – you’ll have a loose, pourable mousse. Ladle
or
pour the mousse into the glasses, again keeping the tops smooth
and the
sides of the glasses clean. Refrigerate until the milk choco-
late mousse is
firm before working on the white chocolate mousse.
the
white chocolate mousse:
6
ounces white chocolate, preferably
imported, finely chopped
1/2 cup heavy cream
1/4 cup whole milk
1. Just as you did with the bittersweet and milk chocolate mousses,
melt
the white chocolate – be especially careful, since white
chocolate
melts quickly and can’t take a lot of heat.
2. Whip the cream until it holds soft peaks.
3. Bring the milk to the boil. Whisk the milk into the chocolate, then
whisk
in the whipped cream – you’ll have a loose, pourable mousse.
Ladle or
pour the mousse into the glasses, again keeping the tops
smooth
and the
sides of the glasses clean. Refrigerate until the
mousse is firm.
(The dessert can be made up to this point and
kept covered in the
refrigerator for a day.)
If the trio of mousses is well chilled, let the
glasses sit at room
temperature
for an hour before serving.
the
chocolate sauce (optional):
1
cup water
2/3 cup sugar
1/2 cup unsweetened cocoa powder,
preferably Dutch-processed, sifted
1/2 cup heavy cream
Bring
the water and sugar to a boil in a saucepan. Whisk in the cocoa
and bring
the mixture back to the boil, then whisk in the cream. Bring
the
mixture
back to the boil, lower the heat, and simmer, whisking almost
constantly,
until the sauce reduces a little and thickens. You should have
about 1 cup
of chocolate sauce. Set the sauce aside. Right before serving,
you can
reheat the sauce if necessary – it should be only just warm.
the decoration (optional):
6
ounces bittersweet chocolate, finely chopped
1. Put a baking sheet in the freezer and leave it there until it is
very cold, about 1 hour. Fold a piece of parchment or waxed paper into a
cornet,
or small pastry cone (or use a small zip-seal plastic bag); keep
it close
at hand.
2. Melt the chocolate in a microwave oven set to low power or in a
bowl
over (not touching) simmering water. Remove from the heat. Fill the
piping cornet (or plastic bag) with the warm chocolate and snip way a
piece of the tip of the cornet (or a bottom corner of the bag). Working
on
the back of
the frozen baking sheet, make six tic-tac-toe or cross-
hatch
patterns with
the chocolate. Each criss-cross should be slightly
larger
than the rims of
the glasses holding the mousses.
3. Dip a cookie cutter that’s slightly
smaller in diameter than the tops of
the glasses into hot water, dry
it, and cut the crisscrosses to size; or
do
this with a small knife.
to
serve: If
you’ve made the crisscrosses, place one on top of each
glass
of mousse.
Serve the chocolate sauce, if you’re using it, on
the side.
to drink: A demi-sec Champagne ; even better, a demi-sec
Champagne Rosé
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