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As double-edged swords go, dairy products are certainly a delicious option. For instance, high milk consumption has been linked to reduced risk of colorectal cancer, while it has also been associated with increased risk of prostate cancer and non-Hodgkin lymphoma. Dairy products are full of calcium, protein, and B vitamins, while also being a substantial source of fat.
This week’s recipe for tricolor mousse is as sweet to look at as it is to eat. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
Life is short, eat dessert first.
– Jacques Torres
Ingredients
- 1 ounce semisweet or bittersweet chocolate
- Chocolate Marquise
- 10 ounces semisweet or bittersweet chocolate, cut into very small pieces (use a good quality semisweet or bittersweet chocolate such as Callebaut or Valrhona)
- 4 ounces (1 stick) sweet butter, cut into small pieces (sweet butter is the same as unsalted butter)
- 2 teaspoons powdered instant (not freeze-dried) coffee dissolved in 2 teaspoons water
- 4 large eggs, separated (eggs are easiest to separate straight from the refrigerator, but the whites should be allowed to come to room temperature before whipping to attain the greatest volume. Any speck of yolk will cause the whites to deflate)
- ⅛ teaspoon cream of tartar
- 2 Tbsp sugar
- Mocha Mousse
- 9 ounces milk chocolate, cut into very small pieces (use a good quality milk chocolate such as Callebaut, Lindt, Tobler or Valrhona)
- 5 teaspoons powdered instant (not freeze-dried) coffee dissolved in 2 teaspoons water
- 1½ cups heavy cream
- White Chocolate Mousse
- 9 ounces white chocolate, cut into very small pieces (use a good white chocolate, such as Nestle’s, Lindt, Tobler, or Valrhona. In contrast, white compound, summer coating or other “white chocolate” contain no cocoa butter and thus cannot be labeled “chocolate”)
- 1½ cups heavy cream
Instructions
- For an 8-inch dessert, have ready an 8×3-inch springform pan or cheesecake pan with a removable bottom, or an 8-inch dessert ring plus an 8-inch corrugated cake circle. For 2 smaller desserts, have ready two 6×3-inch round pans or dessert rings plus two 6-inch corrugated cake circles. Trace one 8-inch or two 6-inch circles on parchment or waxed paper and turn over so markings are underneath. Melt 1 ounce semisweet or bittersweet chocolate in a water bath or microwave and spread evenly in traced circle(s). Refrigerate until hardened, at least 10 minutes. Turn upside down and gently peel the paper from the hardened chocolate. Place in the bottom of each ring or pan and return to the refrigerator. Do not worry if the disk breaks or cracks; just put the pieces in place. The thin chocolate disk will facilitate serving by keeping the mousse from sticking to the bottom of the pan.
- Chocolate Marquise
- Melt the butter and chocolate together in a medium bowl placed in a pan of barely simmering water or melt in a microwave on medium (50%) for about 2½ minutes. Stir from time to time to hasten melting. When smooth, whisk in dissolved coffee powder and egg yolks. Remove from heat and set aside.
- In a clean dry mixing bowl, beat egg whites and cream of tartar at medium speed until small peaks form. Gradually sprinkle in sugar, beating at high speed until stiff but not dry. Fold ¼ of the egg whites into the chocolate mixture to lighten it. Fold remaining egg whites into the chocolate mixture until completely incorporated. Scrape mousse immediately into pan(s) or ring(s) on top of chocolate disk. Level the marquise with a spatula, then wipe the insides of the pan clean above the top of the marquise. The pan will be less than half full. Refrigerate.
- Mocha Mousse
- Place chocolate and coffee in a medium-sized heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn heat off and wait 30 seconds. Set bowl of chocolate in the pan of hot water. Stir chocolate mixture constantly until melted and smooth. Alternatively, melt chocolate and coffee in a microwave on low (30%) for about 2½ minutes; stir until smooth and completely melted. Remove chocolate from heat and let cool until a small dab on your upper lip feels slightly cool, about 85°F.
- Whip cream until soft peaks form—not too stiff. Fold carefully into cooled milk chocolate mixture; the mousse should seem very soft. Turn immediately into the pan and spread on top of the marquise, leaving about ¾ inch of space at the top of the pan. Wipe inside sides of the pan clean above top of the mousse. Refrigerate.
- White Chocolate Mousse
- Place chocolate and ¼ cup plus 1 tablespoon water in a medium-size heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn heat off and wait 30 seconds. Set bowl of chocolate in the pan of hot water. Stir chocolate mixture constantly until melted and smooth. Alternatively, melt chocolate and coffee in a microwave on low (30%) for about 2 minutes; stir until smooth and completely melted. Remove chocolate from heat and let cool until a small dab on your upper lip feels slightly cool, about 85°F.
- Whip cream until soft peaks form—not too stiff. Fold carefully into cooled white chocolate mixture; the mousse should seem very soft. Turn immediately into the pan and spread on top of mocha mousse. Use a metal spatula to level the top of the mousse so that it is perfectly even with the rim of the pan. Refrigerate dessert for 4–6 hours, or until set, before unmolding. Dessert may be completed to this point and refrigerated in the pan, covered, up to 2 days in advance. Dessert can also be frozen for up to 2 months.
- Tricolor Mousse
- Before unmolding dessert ring(s), tilt and slide cake circles under each dessert. Warm sides of ring briefly with a hot, wet, wrung-out towel and slip it off dessert by pulling up with both hands. To unmold cheesecake pan, place pan on top of a can or other sturdy support before warming the sides as described. Slide the dessert from the cheesecake pan by pulling down on the sides. For a springform pan, warm the sides as described, then release the catch on the sides of the pan. A springform pan will not release as cleanly as a dessert ring or cheesecake pan, so you may need to smooth the sides of the unmolded dessert with a metal spatula.
- The top of the mousse can be decorated with a cluster of chocolate fans or chocolate curls.
Notes
This recipe earned San Francisco Focus magazine’s Dessert of the Year award in 1987.