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Chocolate Mousse 14

Chocolate Mousse 14 is built on Plus Water, Plus Sugar, Chilled Whipping Cream, Unsalted Butter, and Powdered Sugar. Scale it up or down for the number of people at the table.

Ingredients

• 20 oz
• 1/3 cup
• 3/4 cup
• 1 cup
• 4 oz
• 1/4 cup
• 2 cup
• 2 tbsp
• 4 oz

Method (preview)

1. 1

   Line 10-cup metal bowl with 2 sheets of plastic wrap, extending over sides.

2. 2

   Combine Armagnac and prunes in medium bowl.

3. 3

   Scrape in seeds from vanilla bean; add pod.

4. 4

   Cover and let stand 6 hours.

5. 5

   Melt chocolate with 1/3 cup plus 1 ablespoon water and 1/4 cup reserved rune soaking liquid (reserve 1 1/2 tablepoons of remaining liquid for Armagnac Whipped Cream) in heavy large saucepan over low heat, stirring until smooth.

6. 6

   Remove from heat.

7. 7

   Whisk yolks with 3/4 cup sugar in large bowl until pale yellow and thick, about 2 minutes.

8. 8

   Whisk in warm chocolate mixture.

9. 9

   Fold in chopped prunes.

10. 10

    Let stand until cool but still liquid.

11. 11

    Using electric mixer, whip cream in medium bowl to firm peaks.

12. 12

    Gently fold 1/4 of cream into chocolate mixture to lighten.

13. 13

    Fold in remaining cream.

14. 14

    Using electric mixer fitted with clean dry beaters, beat whites in another medium bowl to soft peaks.

15. 15

    Gradually add remaining 2 tablespoons sugar and beat until stiff but not dry.

16. 16

    Gently fold whites into mousse. Pour mousse into prepared bowl.

17. 17

    Refrigerate uncovered until set, about 3 hours.

18. 18

    Melt chocolate with butter in heavy small saucepan over low heat, stirring until smooth. Let chocolate mixture cool to lukewarm.

19. 19

    Pour chocolate over mousse, spreading with back of spoon to cover.

20. 20

    Refrig- erate until chocolate hardens, about 1

21. 21

    Unmold mousse onto plate. Remove bowl. Peel off plastic. Spoon

22. 22

    Decorate top with Chocolate Leaves. Cut into wedges and serve.

23. 23

    Using electric mixer, beat cream to soft peaks in medium bowl.

24. 24

    Add sugar, then soaking liquid; beat until stiff.

25. 25

    Line large cookie sheet with foil.

26. 26

    Stir chocolate with shortening in heavy small saucepan over low heat until melted.

27. 27

    Remove from heat.

28. 28

    Spread thin layer of chocolate over veined side of leaves, being careful not to drip over edges.

29. 29

    Place on prepared sheet.

30. 30

    Refrigerate until firm, about 30 minutes. Gently peel leaves off chocolate, starting at stem end.