100 Years of Magic Chocolate Mousse
Created by Restaurant Akershus chef Lothar Neumaier, this mousse is a celebration of chocolate.
For the mousse:
6 ounces good-quality semisweet chocolate, chopped
3 tablespoons unsalted butter, softened
1/2 cup pasteurized liquid egg whites--for whipping (available in the dairy or frozen foods sections of many grocery stores)
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/4 cup heavy cream, cold
1/2 teaspoon vanilla extract
For the hat and ears:
4 ounces semisweet chocolate
4 sugar cones
1/2 cup gold dragees or yellow nonpareils
4 ounces white chocolate
For the sauce:
10 ounces frozen strawberries (sugar-added)
For the Mousse:
1. Melt chocolate and butter in a large bowl set over a pan of barely simmering water, stirring with a wooden spoon until smooth.
2. Remove from heat and cool slightly (to just above room temperature).
3. In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup of the sugar, and continue beating until stiff peaks form.
4. Beat the heavy cream in a chilled bowl until it begins to thicken.
5. Add the remaining 2 tablespoons sugar and vanilla extract and continue to whip the cream until it holds soft peaks.
6. Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then gently fold in the whipped cream. Take care not to overwork the mousse. Chill for several hours or overnight.
To make the hat:
1. melt 4 ounces of semisweet chocolate in a double boiler.
2. Hold each sugar cone over the saucepan and use a spoon to drizzle with melted chocolate until covered.
3. Sprinkle with gold dragees (dragees are available from Sweet Celebrations, (800) 328-6722. Dragees are considered inedible by some; you may substitute yellow nonpareils if desired.) Place upright on parchment paper until set, and chill.
To make the ears:
1. melt 4 ounces of white chocolate in a double boiler.
2. Spread the melted chocolate evenly onto a baking sheet lined with wax paper. Place pan in refrigerator for 1 to 2 minutes so chocolate is cool enough to work with, but still pliable.
3. Using a 1 1/2 inch biscuit cutter or other round cookie cutter, cut eight circles. Refrigerate on wax or parchment paper.
4. To make the strawberry sauce: Puree the berries in a blender or food processor and refrigerate until needed.
To serve: Spoon strawberry sauce on half of plate. Place a 2 1/2-inch scoop of chocolate mousse in center of plate and put a chocolate-covered ice cream cone on top of the mousse. Take two ears and place them into the mousse on opposite sides of the hat. Sprinkle gold dragees or yellow nonpareils around the plate.
Makes four servings.
Originally published in Disney Magazine.