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I was looking through the various recipes that I keep on hand, and I realized that this mousse recipe has never made it here to Jammin' Jelly. That's likely because I tend to make it around the holidays, when I either have little to no access to the internet or am just not thinking about blogging a recipe when I could be talking with the people I love.
Regardless, I think this is such a wonderful recipe that I really do want to share it here. I know plenty of other people like it, as I've found it spammed over other food blogs, but it originates from Gourmet Magazine and you can find it here. I will say that I like it with the darker chocolate, but if you don't, you should use semi-sweet chocolate rather than bittersweet.
Without further ado,
Rich Chocolate Mousse
Serves 4-6
adapted from Gourmet
8 oz bittersweet chocolate (60-70%), chopped
6 tablespoons unsalted butter (3/4 stick)
3 large eggs, separated
1 tablespoon brandy, rum, or other liquor (such as creme de menthe)
1 cup heavy whipping cream (not ultra-pasteurized)
1/8 teaspoon salt
1. Melt chocolate and butter, either in a metal bowl over pan of boiling water or in a glass bowl in the microwave. I know some people have trouble with scorching chocolate in the microwave, but it's my preferred method. I melt the chocolate for 1 min, then stir and add butter and put it in for an additional minute. Stir it again when you take it out.
2. If you don't care for washing your beater(s) inbetween beating the different parts of the eggs, start with beating the whites with the salt. Beat until they've formed soft peaks.
3. Beat the egg yolks until they are lightened and thick. A ribbon formed when you pick the beater up should take a few seconds to disappear.
4. Add the yolks and liquor to the chocolate mixture and stir in.
5. Beat the cream until stiff.
6. Fold cream and whites into chocolate mixture gently.
7. Transfer to dessert glasses or bowls, chill for 30 minutes before serving. You can also chill, covered tightly for up to 2 days, though you'll want to let them stand at room temp for 30 minutes before serving if you do completely chill them.
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
02 February 2011
22 August 2010
Sausage, Potato, and Pepper Bake
Chris and I have had this dish a few times, and every time it is amazing. As with any casserole, the exact proportions are forgiving, as long as you keep it mostly right. As it happened, I had some delicious sourdough of which I had baked up two loaves, and the second loaf was going stale. Knowing that, and having plenty of bell peppers and potatoes, I went and picked up some hot italian sausage to make this casserole.
I really only have a word or two of caution for this dish. Make sure your potatoes are browned, as this is essential for the right texture and taste for the 'taters. And, less importantly, if your bread is very crusty, either let it soak or remove the crust before cubing it (the pieces on top will get a new crust when baking, and this prevents burning and chewiness). I did the latter this time, and it turned out wonderfully.
Sausage, Potato, and Pepper Bake
adapted from King Arthur Flour
yields 10 servings
1 pound sausage, crumbled
1 cup diced onions
1 cup diced red bell or green peppers
3 to 4 medium Red Bliss or Yukon Gold potatoes, unpeeled, wedged
6 cups sourdough bread, cubed
2 cups milk
6 medium eggs
1/4 cup grated cheddar cheese
1/4 to 1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1. Preheat the oven to 350°F.
2. Brown the crumbled sausage in a cast-iron pan, remove from the pan, and set aside.
3. In the same pan (with the sausage fat) sauté the onions and peppers until just tender; remove from the pan and mix with the sausage.
4. Place the potatoes in the pan and fry until browned and tender (even with the sausage fat, I find this still takes an extra tablespoon of butter so that the potatoes don't stick badly).
5. Mix the sausage, vegetables and bread back into the pan with the potatoes.
6. Mix the milk, eggs, cheese, salt and pepper; pour over the ingredients in the cast-iron pan. (At this point, the dish may be refrigerated for several hours, or up to overnight.)
7. Bake the casserole for 40 to 50 minutes, until golden brown and puffy. Remove from the oven, and let sit for 10 minutes or so before serving.
I really only have a word or two of caution for this dish. Make sure your potatoes are browned, as this is essential for the right texture and taste for the 'taters. And, less importantly, if your bread is very crusty, either let it soak or remove the crust before cubing it (the pieces on top will get a new crust when baking, and this prevents burning and chewiness). I did the latter this time, and it turned out wonderfully.
Sausage, Potato, and Pepper Bake
adapted from King Arthur Flour
yields 10 servings
1 pound sausage, crumbled
1 cup diced onions
1 cup diced red bell or green peppers
3 to 4 medium Red Bliss or Yukon Gold potatoes, unpeeled, wedged
6 cups sourdough bread, cubed
2 cups milk
6 medium eggs
1/4 cup grated cheddar cheese
1/4 to 1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1. Preheat the oven to 350°F.
2. Brown the crumbled sausage in a cast-iron pan, remove from the pan, and set aside.
3. In the same pan (with the sausage fat) sauté the onions and peppers until just tender; remove from the pan and mix with the sausage.
4. Place the potatoes in the pan and fry until browned and tender (even with the sausage fat, I find this still takes an extra tablespoon of butter so that the potatoes don't stick badly).
5. Mix the sausage, vegetables and bread back into the pan with the potatoes.
6. Mix the milk, eggs, cheese, salt and pepper; pour over the ingredients in the cast-iron pan. (At this point, the dish may be refrigerated for several hours, or up to overnight.)
7. Bake the casserole for 40 to 50 minutes, until golden brown and puffy. Remove from the oven, and let sit for 10 minutes or so before serving.
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