TV Chef
CHEF MARCEL BIRÓ
"For me, the ability to work with food is a privilege never to be taken for granted." — Chef Marcel Biró
These sensuous dark and white chocolate mousses are a sure bet when you're looking for a delicious yet uncomplicated dessert. They are excellent served with whipped cream, crème fraîche, and fresh berries, or you may use them as a filling for a pie, tart, or puff pastry.
Double Mousse au Chocolat with Apricot and Raspberry Coulis
Free to copy for personal use.
Makes 6 servings
Ingredients:
Dark Chocolate Mousse:
7 ounces semi-sweet chocolate
5 large egg yolks
1/4 cup sugar
2 cups heavy cream
3 large egg whites
pinch sea salt
White Chocolate Mousse:
8 1/2 ounces white chocolate
5 large egg yolks
1/4 cup sugar
2 leaves gelatin
2 cups heavy cream
3 large egg whites
pinch sea salt
Dish:
Apricot Coulis (recipe follows)
Raspberry Coulis (recipe follows)
pistachios for garnish
roasted shaved almonds for garnish
fresh berries for garnish
sliced grapes for garnish
whipped cream or crème fraîche for garnish
Preparation:
For the Dark Chocolate Mousse:
In a double boiler, melt the chocolate. Meanwhile, combine the egg yolks and sugar in a bowl and stir until the sugar crystals are no longer visible. Add the chocolate to the egg mixture and blend.
Either in a mixer fitted with a wire whisk attachment or by hand, whip the cream until stiff peaks form.
Either in a mixer fitted with a wire whisk attachment or by hand, whisk the egg whites with a pinch of salt until stiff peaks form.
Slowly fold the whipped cream into the chocolate mixture. Carefully fold the egg white mixture into the chocolate-whipped cream mixture. Chill at least 2 hours prior to serving.
For the White Chocolate Mousse:
In a double boiler, melt the chocolate. Meanwhile, combine the egg yolks and sugar in a bowl and stir until the sugar crystals are no longer visible. Add the chocolate to the egg mixture and blend. Add gelatin.
Either in a mixer fitted with a wire whisk attachment or by hand, whip the cream until stiff peaks form.
Either in a mixer fitted with a wire whisk attachment or by hand, whisk the egg whites with a pinch of salt until stiff peaks form.
Slowly fold the whipped cream into the chocolate mixture. Carefully fold the egg white mixture into the chocolate-whipped cream mixture. Chill at least 2 hours prior to serving.
Presentation:
Using a teaspoon, shape the mousses into quenelle, or egg shapes by dipping the spoon into a cup of very hot water and then placing the spoon, rounded bottom up, into the mixture with the far edge of the spoon. With the edge nearest you and close to but not touching the mousse, drag the spoon toward you, twisting your wrist upward until the mousse folds over itself into a quenelle shape. Immerse your spoon in the hot water before shaping each new quenelle. Place the mousse quenelles at opposite sides of the plate. Drizzle the plate with raspberry and apricot coulis andgarnish with fresh berries, sliced grapes, pistachios, almonds, and whipped cream or crème fraîche.
Wine Pairings:
1999 d'Arenberg
Shiraz Port
McLaren Vale, Australia
1998 M. Chapoutier
Banyuls “Vin Doux Naturels”
Languedoc, France
©2005 Marcel Biró and Shannon Kring Biró, from Biró—European-Inspired Cuisine
Apricot Coulis
Makes about 1 cup
Ingredients:
4 cups sliced apricots
1 cup superfine sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Preparation:
Place all ingredients in a saucepan and cook over low heat, stirring occasionally, until the mixture becomes syrupy, about 15 minutes.
Pass through a fine mesh sieve, discarding the apricot skins, and allow to cool. Place in a fine-nozzled squeeze bottle and store refrigerated for up to 1 week.
Go Back
Raspberry Coulis
Makes 1/2 cup
Ingredients:
1 pint raspberries
2 to 3 tablespoons superfine sugar
Preparation:
Place the raspberries and 2 tablespoons of the sugar in a food processor or blender and purée. Add more sugar, if necessary.
Pass the puréed berries through a fine mesh sieve to remove the seeds. It may be necessary to add a little water to thin the coulis.
Place in a fine-nozzled squeeze bottle and store refrigerated for up to 2 days.
Go Back
©Marcel Biró
Recipes by Chef Biró
These Recipes are Free to copy for personal use.
"...today, 15 years after reunification, I still love experimenting with a wealth of exotic ingredients."
— Chef Marcel Biró
Cookbooks Authored by Chef Biró |
 
European-Inspired Cuisine is companion book to the nationally broadcast PBS reality cooking series "The Kitchens of Biró," the cookbook offers a candid, behind-the-camera look into the restaurant, culinary school, and home kitchens of Marcel Biró and Shannon Kring Biró |
 
SpanAsian cuisine is where the elegant simplicity of Asian cooking meets the straightforward rusticity of Spanish fare. In SpanAsian cuisine, earthy tapas and colorful sushi take their place next to crispy tarte flambees and simply luxurious soups. It's a wonderful blend of ethnicities and flavors. |
(Chef Marcel Biró)
|
AlbertaRose.org
