Ingredients
8 oz bittersweet chocolate, chop
2 tbsp brandy -or- cognac
6 tbsp water
2 tbsp unsalted butter, room temp
3 large egg yolks
2 tbsp sugar
1 1/4 cup whipping cream, well chilled
Directions
Combine chocolate, brandy and 2 tbls water in medium bowl and set over
nearly simmering water. Stir until smooth. Remove from water. Stir in
butter until blended. Let cool. Whisk egg yolks with sugar and
remaining 4 tbls water in small metal bowl. Set bowl in pan of nearly
simmering water. Heat, whisking constantly, until mixture reaches
160~ on instant-read or candy thermometer, about l minute.
Immediately remove from water and whisk until cool. Stir into
chocolate mixture. Whip cream in large, chilled bowl until nearly
stiff. Gently fold into chocolate mixture. Divide mousse among 6 or 7
ramekins or dessert glasses. Cover and refrigerate 3 hours before
serving.
Servings: 6 servings
Chocolate Mousse Supreme Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is possible to trace the history of written recipes way back into antiquity, certainly as far into history as early Egypt, and possibly even further. Interesting though that maybe, these, ancient recipes were just very simple hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to academics are a few stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a few scripts which described recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Additionally, he informs us how the cooks of Roman times made use of a wide range of herbs, including a few that will be familiar to modern chefs for example basil, rue and dill. As our culinary historical trip moves to more modern times we find a couple of interesting cookery books dating from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are nothing to do with the indian curry that is popular today, but instead accounts of the types of meals enjoyed by the upper classes of those days. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the East, including parsley and basil. The introduction of these new culinary ideas prompted a surge in books on cooking, many of which are now in private cookery archives. The arrival of TV gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chocolate Mousse Supreme recipe.
