This rich mousse doubles as a dessert all on its own or as a filling for your favourite cake.
sinfully rich
chocolate mousse
Place egg yolks, water, and Kahlúa
®
in the Cuisinart
™
mixing bowl. Insert the chef’s whisk. Mix on speed 4 for
about 30 seconds just to break up the yolks and to mix
the ingredients together.
Place the chopped chocolate in a stainless steel mixing
bowl. Reserve.
Bring a medium saucepan filled
1
⁄
3
of the way with water
to a simmer. The pan should be able to accommodate
the Cuisinart
™
mixing bowl, without allowing the
bottom of the bowl to touch the water. Once the water
is simmering, place the mixing bowl in the saucepan
over the simmering water. Whisk continuously by hand
until mixture thickens and reaches 165°F (74°C).
At the same time place ½ cup (125 ml) of the heavy
cream in a small saucepan and bring to a slight simmer.
Pour it over the chopped chocolate and stir to melt. If
the chocolate does not entirely melt, place bowl over
the simmering water and stir until it does.
When the egg mixture is ready, return it to the stand
mixer still fitted with the chef’s whisk. Turn to speed
4. While the stand mixer is running, slowly pour in the
melted chocolate. Mix until completely combined. Stir
in vanilla. Transfer mixture to a clean mixing bowl and
cool slightly in the refrigerator.
While chocolate mixture is cooling, wash the Cuisinart
™
mixing bowl and chef’s whisk. Rinse with cold water and
dry well. Place the remaining cup of cream in the mixing
bowl and insert the chef’s whisk. Whisk the cream
starting on speed 4 and gradually reaching speed 12
for about 1 minute and 20 seconds, until the cream
holds soft peaks.
Using a large rubber spatula, fold the cream into the
chocolate mixture in 3 additions. Make sure the
ingredients are well incorporated after each addition.
Transfer mousse either to individual soufflé cups or a
glass container. Cover with plastic and refrigerate for
at least 12 hours.
3
egg yolks
15 ml
1 tablespoon water
15 ml
1 tablespoon Kahlúa
®
340 g
12 ounces bittersweet
chocolate, finely chopped
375 ml 1½ cups heavy cream
5 ml
1 teaspoon pure
vanilla extract
Makes 4 cups (1 L)
This classic dessert never goes out of style.
classic
tiramisù
Place egg yolks in Cuisinart
™
mixing bowl. Insert the
chef’s whisk. Turn to speed 3 and mix to break up yolks.
Add sugar and wine and continue to mix for another 30
seconds. Place mixing bowl over a saucepan of simmer-
ing water, being careful not to let the bottom of the
bowl touch the water. Whisk continuously by hand for
about 5 minutes, until mixture becomes very thick and
reaches 165°F (74°C). Once mixture comes to
temperature, return to the stand mixer. Mix on speed
8 until mixture is cool. This egg mixture is called a
sabayon.
While the sabayon is cooling, place mascarpone in a
separate mixing bowl. With a rubber spatula, mix up
mascarpone until smooth. Once sabayon is cool, fold it
into the mascarpone in 3 additions with a large rubber
spatula. Be sure to fully incorporate the 2 mixtures
together evenly.
Transfer mixture to a separate mixing bowl. Wash the
Cuisinart
™
mixing bowl and whisk and rinse with cold
water, then dry. Insert the chef’s whisk. Place heavy
cream and two tablespoons Kahlúa
®
in the Cuisinart
™
mixing bowl. Turn to speed 4 and then increase to
speed 7 for about 1½ minutes to whip until soft peaks
form. Fold the cream into the mascarpone mixture in
3 additions, using a large rubber spatula.
Mix the espresso and remaining 2 tablespoons (30 ml)
of Kahlúa
®
in a shallow pan. Dip the ladyfingers in the
espresso mixture, 4 seconds on each side. Line the
dipped ladyfingers on the bottom of a 9-inch (23 cm)
square pan, cutting them to fit the pan as you need
them. Pour half the mascarpone/cream mixture on top
of the ladyfingers. Repeat with a second layer of soaked
ladyfingers. Finish by pouring the remaining cream on
top. Cover with plastic and chill for at least 6 hours.
When ready to serve, dust the top with cocoa powder
and/or chocolate curls.
3
large egg yolks
125 ml ½ cup granulated sugar
45 ml
3 tablespoons Marsala wine,
champagne, or dry white wine
230 g
8 ounces mascarpone
250 ml 1 cup heavy cream
50 ml
¼ cup Kahlúa
®
500 ml 2 cups espresso or strongly
brewed coffee
28
savoiardi or ladyfingers
Makes one 9x9 inch (23 x 23 cm) pan of tiramisù
