Is Chocolate Mousse dated?

15 years ago

I have some very pretty dessert glasses I want to serve something in at a luncheon Tuesday for 7 guests.

I really like Julia Child's chocolate mousse recipe and would serve that with piped whipped cream and chocolate shavings.

But how can I update it?

Or what else could I serve in the glasses?

I want something I could make Monday and is special but easy.

The menu is grilled salmon, rice pilaf, gingered green beans, yeast rolls and fruit salad.

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Comments (22)

compumom
15 years ago
It's a lovely menu and not a fatty lunch, but you know your crowd. Some people would lap it up and then some in my group would shy away from the calories or richness. Alternative uses for your glasses would be a trio of sorbets or a parfait of some type. I'm not creative here, but my mother used to serve parfaits as desserts at her luncheons. How about making a beautiful tuille to decorate the glasses. Look at Sol's blog, "Memories in the Baking". She has some beautiful ideas.
mer4205
15 years ago
I think Chocolate Mousse is timeless...but you can serve it with some chopped almond biscotti crumbs in the bottom of the dish with a whole almond biscotti served along side. Or maybe give it a flavor twist by adding some orange extract ans serving with mandarin orange slices. -maria
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I've made this one a few times. The instructions call for it to be marbled, but I can't see why it wouldn't work layered as well. The gelatin keeps the separate mousses very stable. I found this recipe in a german cooking magazine, so the original amounts were in grams. I converted it to imperial measurements and it worked out fine. It is really fabulous. I'll have to see if I can dig up a picture of it. It's a beautiful cake. Marbled Mousse Torte 6 eggs (separated) + 2 egg yolks, salt 75 g (1/3 cup + 2 TB) + 3 TB Sugar 35 g ( scant 1/3 cup) flour, 35 g (scant 1/3 cup) cornstarch 1 heaping Tablespoon cocoa 1 tsp baking powder 100 g (4oz) bitter-sweet chocolate 100 g (4 oz) milk chocolate 400 g whipping cream 4 sheets white gelatin (1 envelope instant gelatin) 150 g white chocolate 1 pkg vanilla sugar Curled chocolate for decorating *********************************** Preheat oven to 350. Line a 10" spring form pan with parchment paper. BASE 1. Separate 2 eggs. Beat together 2 egg whites, 3 TB cold water and a pinch of salt, until stiff. Mix in 75 g of sugar. Add 2 egg yolks. Sift together flour, cornstarch, cocoa and baking powder and fold into wet ingredients. Scrape batter into the spring form pan and bake for 20 minutes. Remove from oven and cool. MOUSSE PREP: 2. Separate 4 eggs, reserving for chocolate mousse. Beat together 4 egg whites with 2 pinches of salt. Beat until stiff then set aside. 3. Beat 400g whipping cream until stiff. Set aside. CHOCOLATE MOUSSE: 5. Break the bittersweet and milk chocolate into pieces. Melt over a warm water bath. 4. Beat together 4 egg yolks and 2 TB sugar until creamy. Temper egg yolk mixture with the warm chocolate, then mix them together. 7. Fold half the whipped cream into chocolate mixture, then fold in half the egg whites until no white streaks remain. Cool in refrigerator for at least 30 minutes. VANILLA MOUSSE 8. Roughly chop white chocolate and melt in a warm water bath. 9. Separate 2 eggs. Beat together 2 egg yolks with 1 TB sugar and the vanilla sugar, until creamy. Set aside. Allow gelatin to soften in Â¼ cup cold water, and then melt in microwave until gelatin is warm enough to mix with chocolate. Mix into the white chocolate very well, until entirely encorporated. Fold remaining whipped cream into chocolate-egg mixture, then fold in remaining egg whites. Cool in refrigerator for at least 5-10 minutes. Pour the white and dark chocolate mixtures in layers over the cake bottom. Use a fork to pull swirls of the white chocolate mix through the dark chocolate, to create a marble effect. Cool for min. 6 hours in refrigerator. Decorate with chocolate leaves or curls of chocolate. Drizzle dark chocolate over the edges.
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I was given this recipe in a cooking class long ago. (My notes are at home and I am not. I found this basic recipe below online.) Use a double boiler for melting the butter and chocolate and adding the yolks. You will want to marry the whipped egg whites (to form a stiff peak) with the chocolate mixture by folding in a few tablespoons and then folding in the rest of the egg whites so the mixture doesn't flatten your whites. This makes a very firm mousse, when cooled it can be sliced. It is also delicious. Use good quality chocolate. Culinary Institute LeNotre Ingredients 10 ÃÂ½ T unsalted butter The yolk from 3 large eggs The whites from 4 large eggs ÃÂ½ C powdered sugar 10 ÃÂ½ oz. Dark chocolate Directions 1. Melt the chocolate and add the butter. 2. Mix the egg yolks in the chocolate with the whisk. 3. Fold in the whipped egg whites, tightened with the sugar. 4. Let it cool down in the fridge for about 4 hours before enjoying.
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This is the one I make when company comes and it's easy! You can easily add Kahlua or Amaretto to this but I wouldn't...it's just perfect the way it is. It has a great mouth feel. Dark Chocolate: Milk Chocolate: White Chocolate: 6 ounces semisweet (or milk or white) chocolate 3 tablespoons butter 4 medium, very fresh eggs, separated 1/2 teaspoon cream of tarter 2 tablespoons sugar 2 tablespoons powdered sugar 1/2 cup cold heavy cream 1/2 teaspoon vanilla whipped cream and chocolate curls; garnish First, place a stainless steel bowl and a wire whisk in the refrigerator. Then chop chocolate into small pieces and place in a medium, non-stick skillet along with the butter; melt over low heat stirring constantly. Remove from heat to cool slightly. In a medium size bowl, beat egg whites until foamy. Add cream of tarter and continue to beat gradually adding 2 tablespoons granulated sugar until it forms stiff peaks; set aside. Stir the egg yolks into the slightly warm chocolate in the skillet, 1 at a time. Using the chilled bowl and whisk, beat (donÂt use a mixer) 1/2 cup heavy cream until it begins to foam and gradually add 2 tablespoons powdered sugar then vanilla. Continue beating just until stiff peaks; do not over beat. Gradually and gently fold chocolate mixture into beaten egg whites then gently fold that mixture into whipped cream in cold bowl. Do not over work the mousse! Spoon into 4 martini glasses, cover and chill at least 2 hours. Garnish as desired. Marilyn
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It's impossible to accurately judge colors from a photo, but just taking a stab here - it would appear that the Chocolate Mousse color is redder than your side chairs, which probably wouldn't look good. Chocolate Mousse has these characteristics: 78 lightness/10.8 chroma /71.7 YR orange hue family. Near-neutrals from the orange hue family are notorious for looking "purple" or red-purple. That's probably what would happen next to the chairs. Also, this paint color is similar in depth of color to your seating pieces, so you'd lose contrast. I would go for a lighter version of either your couch or your side chairs. You might look at this group of colors, also off the old Ben Moore deck: 1037 Muslin, 1038 Everlasting, and 1039 Stone House. They're gold-based, but lighter and lower chroma (more neutral) than Roxbury Caramel. If you want a color that's more khaki like your chairs, I'd check out SW 7532 Urban Putty or 6149 Relaxed Khaki. Finally, it depends on what colors are going on in adjacent spaces; you want a proper flow from one wall color to another. So be sure to consider that when choosing your wall color for the den.
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gardenguru1950
15 years ago
No, it's definitely not dated.

But if you want to kick it up a notch:

a. top with a slice of strawberry dipped in chocolate
b. add Grand Marnier or other great liqeuer to the whipped creme
c. add Grand Marnier, Kahlua espresso or cognac to the chocolate itself (itstead of the vanilla)
d. top with sugared zest of kumquat
e. top with a sour cherry
f. top with a chocolate cookie crisp infused with chili powder
g. add white chocolate to the whipping cream
h. top with whipped mascarpone cheese with cream and cherry chips

and more...

Joe
canarybird01
15 years ago
Why would you want to update it?

Chocolate mousse is always in style and who doesn't love chocolate? Here in Tenerife it is a favourite dessert on the local restaurant menus. One of them makes it into a Dame Blanche, with mousse, chocolate syrup, whipped cream, shavings and an ice cream biscuit.

Other places serve it in a simpler manner, but I think it is a dessert which will always be popular and I wouldn't hesitate to serve one to my guests. The last photos shows one with a frosted coating....looks great but I don't know how they did it. :-)

SharonCb
Terri_PacNW
15 years ago
I love chocolate mousse..and haven't had a good one in years..When I was in High School, my french teacher gave me a recipe from a book she had..that was Chocolate Mousse, but it didn't have raw egg in it..OMGoodness..I would love to find that recipe again...
Bumblebeez SC Zone 7
Original Author
15 years ago
Ok, I'm definitely doing it. Joe, I had thought about Grand Marnier in the whipped cream so I will add that. This group might not appreciate a chili pepper addition in dessert! The recipe includes 1/4 cup strong coffee and I will do some kind of cookie stuck into it. I will buy the cookie though just to make things easy.
Several men are in the group so calories won't matter much.
Those pictures are definitely helpful!!
Lars
15 years ago
A small dash of cayenne in chocolate intensifies the chocolate flavor and is common in Japan. I learned that from a Japanese cooking show, which unfortunately is no longer aired.

I agree that chocolate mousse is timeless, and if you want to update it, use some special extra dark chocolate from Venezuela. You can also perhaps cut back on the sugar a bit - some recipes for mousse are too sweet for my taste.

Lars
pkramer60
15 years ago
Chocolate mousse is only dated if it has been sitting in the fridge for a week, un-eaten. Your lunch is light and low fat, so serve it. Have some fresh fruit for those that do not want it. Then call me for the leftovers.....

Peppi
stir_fryi SE Mich
15 years ago
I have to say I think it is not worth the calories. It tastes like eating a bowl of chocolate whipped cream.

I'd rather have pudding
jojoco
15 years ago
I think it is dated, but so what? Its new counterpart is probably chocolate molten lava cakes. But I would still make it, but serve it in martini glasses.
Jo
marymd7
15 years ago
It's not dated, it's retro. And perfectly delicious and hip as is -- no need to "up date".
Bumblebeez SC Zone 7
Original Author
15 years ago
My dessert glasses are stemmed and retro. I bought some yummy cookies today to stick in them. Jules Destrooper Butter Crisps. After demolishing half the package I had to go back to the store for more.
My original thought was an espresso pots de creme but I wanted to use my glasses and not do a baked ramekin. So I did a trial run of good pudding yesterday and it was really good but still it was pudding. Dh had a cup with lunch and thought it was delish.
But the mousee seemed more...special.

This is not a foodie group coming over and won't know that mousse is dated. Now, I think lava cakes are definitely over. I'm not really sure what the hot food items are these days. Is fruit soup still hot? Creme brulee is over.
jessyf
15 years ago
IF and only IF you decide to do a lemon mousse, I have a good recipe floating around. Otherwise, go for the chocolate and invite me over.
centralcacyclist
15 years ago
Chocolate is never dated.
Bumblebeez SC Zone 7
Original Author
15 years ago
I just made it...and it is magnificent. I haven't had it in years and it is so much better than chocolate pudding.
I hope nobody knows it has raw eggs in it though.
ruthanna_gw
15 years ago
We went to the International Chocolate Show in NYC two weekends ago and two trends were all over the place - dark chocolate combined with with various types of hot peppers and chocolate with ginger. It might just have been my taste but most of the chocolate/pepper products were barely edible. On the other hand, the ones with ginger were wonderful. We also saw and tasted many chocolates with green tea and wine as flavorings.

We saw a cooking demonstration by pastry chef Jansen Chan of Oceana using chocolate and Grand Marnier and that's still a delicious combination. They were also introducing ideas for using a new vanilla flavored Grand Marnier.

Bumblebeez, don't think of chocolate mousse as dated but rather as a revival of a classic, like South Pacific at the Lincoln Center Theater.
granjan
15 years ago
Panna Cotta seems to be the latest "in" dessert. I've seen them with all kinds of flavors, although plain with fresh fruit is the best.
lakeguy35
15 years ago
I agree that chocolate is never dated...at least not in my book, including mousse. I can't add anything to what others have already suggested. The raw egg thing is mainly a concern for the very young and the elderly if I remember. I never mention it unless one of the above will be eating it. I know, the food police....I would be in jail forever if I listened to them all of the time...LOL!

Enjoy your luncheon!

David
beanthere_dunthat
15 years ago
Dated? Heck no, it's classic, timeless.
And now I want some!
lindac
15 years ago
Sure, chocolate mousse is dated and so is apple pie and pumpkin pie and cheese cake.
What nonsense! good solid things, be they food or furniture are never "dated"..
yeah...Chippendale is dated and so were are were and are again real oriental rugs. I have had oriental rugs for 50 years and have been serving chocolate mousse occasionally as a special dessert for 50 years as well.
now recipes made with a package of onion soup and a can of soup....thsoe are dated!
Bumblebeez SC Zone 7
Original Author
15 years ago
Dated doesn't mean it's not good only that it's not the current style. I happen to like knowing the trends in nearly everything but I don't care if others don't.
My favorite bit in magazines are the "what's in and what's not" part.
canarybird01
15 years ago
I've never heard of dated food, other than the expiry date on something lol.

I think what's in and what's out is a marketing concept that doesn't happen over here where we live.

As Linda says, good food is always in style.

SharonCb

Is Chocolate Mousse dated?

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compumom

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Is Chocolate Mousse dated?

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