Ingredients
MOUSSE
8 oz bittersweet chocolate,
1 chopped
4 large egg yolks
5 tbsp sugar
2 tbsp kirsh
1 2/3 cup whipping cream, well chilled
GARNISH
2 1/2 cup strawberries, rinsed
1 tbsp kirsh
2 tbsp sugar
1 cup whipping cream, well chilled
Directions
Mousse: Melt chocolate in medium bowl over hot water set over low
heat. Stir until smooth. Remove from water. Whisk egg yolks with 4
Tbsp. sugar and water in a small bowl. Set bowl in a pan of simmering
water. Heat, whisking constantly, until mixture reaches 160
degrees. Remove from heat and immediately whip with mixer until cool.
Add chocolate all at once. Stir until smooth. Add Kirsh. Whip cream
with remaining 1 Tbsp. sugar until stiff. Fold into chocolate
mixture. Pour mousse in lightly oiled 5-cup ring mold. Smooth top.
Cover; freeze at least 6 hours until set. to unmold mousse, rinse
metal spatula with very hot water, dry quickly and run spatula around
rings outer edge and center. Dip mold into tepid water to come
halfway up its side for 5 seconds. Set platter on top of mold.
Quickly invert mold and platter. Shake gently downward. Carefuly lift
up mold. Smooth top of mousse with spatula. Freeze 5 minutes.
Garnish: Reserve 8 whole berries. Quarter remaining berries
lengthwise; mix with kirsh and 1 Tbsp. Sugar. Spoon into center of
mousse. Whip cream with 1 Tbsp. sugar; spoon around dessert. Garnish
with whole berries.
Servings: 8 servings
Chocolate Mousse With Berries Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into history, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. However, generally, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a collection of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Moving on, we find a couple of interesting cookery books which date from the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that is familiar to us all today, but instead accounts of the types of food on the menues of the upper classes of that time. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new foods and spices prompted an eruption in cookery books, most of which are kept safe in private libraries. During the following few centuries, the powerful and rich houses tried to serve the most exotic meals, and because of this the best chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, cook books were increasing in popularity mostly due to higher levels of literacy, people having increased spare time and disposable income. The revolution that is television gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Mousse With Berries recipe.
