Did I get your attention?
As those who follow my blog for a while know quite well, I always have a good number of posts lined up for publication and countless folders in the computer waiting to evolve from a set of photos into complete blog posts. I don’t stress too much over the accumulation of recipes and ideas for the blog, but when I noticed two recipes by the same chef collecting dust, I had to act. So here you have them: two takes on chocolate deliciousness by a chef I truly admire, Geoffrey Zakarian. A smooth and mild mousse that was part of our Valentine’s dinner back in February (do I get a prize for blogging about it before its first anniversary?). And next, a recipe that brings a more “in-your-face” hit of the dark, luscious cocoa entity in the form of sorbet. I know sorbet days are over for us in the Northern hemisphere (a harsh reality that I take with a stiff upper lip), but my lucky friends headed for the summer will certainly enjoy it…
DARK CHOCOLATE MOUSSE
(from Geoffrey Zakarian)
1/2 cup chopped chocolate (72 percent)
1 cup heavy cream
4 large egg yolks
1/3 cup sugar
Whipped cream, for serving
Chocolate shavings, for garnish
Melt the chocolate in a bowl over a water bath, making sure the water is not boiling. Set aside. In a separate bowl, whip the heavy cream to soft peaks.
Place the egg yolks in a small bowl and set over a water bath to slightly heat while beating them with a whisk. Add the sugar to the yolks and then transfer the mixture to a stand mixer set up with the whisk attachment. Beat until the sugar is completely dissolved and the yolks double in size, about 5 minutes. Carefully fold the chocolate into the yolks. Lastly, fold in the whipped cream. Divide the mixture among 4 serving bowls or glasses and refrigerate for about 3 hours.
Just before serving, top with some whipped cream and garnish with chocolate shavings.
to print the recipe, click here
Comments: When I made this recipe I showed the photo to some friends and they were a bit surprised that a dark chocolate mousse would turn out so light in color. It was indeed not only light in color, but also pretty mild in taste. I guess the whipped cream tames the bitter nature of the chocolate. At any rate, we both loved this version, and would make it again for another V-Day celebration or a dinner party with friends. On the opposite side of the chocolate spectrum, we have…
CHOCOLATE SORBET: RECIPE OVERVIEW
The detailed recipe can be found at Zakarian’s book “My Perfect Pantry“, which I own and love…
The sorbet is probably one of the simplest recipes ever, just water, sugar, cocoa powder, a bit of espresso powder, barely cooked together and processed into sorbet.
It has a sharp flavor, and surprisingly smooth texture for something that doesn’t contain any cream or custard.
If you’d like the full recipe, follow this link to get the book, although a google search will take you to the pot of gold at the end of the rainbow…
ONE YEAR AGO: Double Chocolate and Mint Cookies
TWO YEARS AGO: The Story of my first Creme Brulle’
THREE YEARS AGO: Sourdough Mini-rolls
FOUR YEARS AGO: Focaccia with Sun-dried Tomatoes and Gorgonzola
FIVE YEARS AGO: Mediterranean Skewers
SIX YEARS AGO Fettuccine with Shrimp, Swiss Chard, and Tomatoes
11 thoughts on “CHOCOLATE ON CHOCOLATE”
Reblogged this on hocuspocus13 and commented:
Thanks for the reblog!
I have periodic cravings for lemons and raspberries and caramel but sometimes, nothing but chocolate will do. 🙂
Phil is the one who really turned me on for chocolate, I was not that crazy for it 20 years ago… 😉
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Reblogged this on Chef Ceaser.
Thanks for the reblog…. 😉
I, too, have grown to love Geoffrey Zakarian’s cooking and really should purchase one of his cookbooks. Much like this one for mousse, his recipes are pretty straightforward with few hard-to-get ingredients. Thanks for mentioning this book of his, Sally. I’ll be putting it on my Amazon cookbook wish list. 🙂
I am just following your recipe for the basic country loaf[Chad Robertson]
I am making 4 times the amount as I bake for my relatives as well, I made the starter as instructed but it does not say how long to leave it, as the water is quite warm I thought that as you do not say to leave it I used it straight away.
I am at the stage where I have done all the folds and am leaving it to prove for an hour.
While I am waiting I am looking at other recipes on your site and noticed another Chad Robertson recipe for Country Rye which is almost the same, except on this recipe it instructs you to make the starter 8 hours before the main dough.
Is there any way I can save this dough, maybe retard it in the fridge for 12 hours, what do you think ?
I must say I love your blogs and am one of your biggest U.K. fans, especially the way I can print of your amazing recipes so easily , I am a semi- retired male, aged 71 obsessed with sourdough and have now converted one of my garages into a Micro-Bakery
Where I can bake bread for all my family[whether they want it or not], drink coffee, read my bread books and listen to my favourite music, life does not get better than this.
Hope to hear from you soon,
I would retard it in the fridge for 12 hours maybe leave it at room temperature for a couple of hours, retard it in the fridge, take it out and proceed with the recipe
I am a bit disappointed that the recipe is not written more clearly and once my day gets a bit less frantic I intend to make it better…. I hope it will have a happy ending for you, since you are making such a large batch! GOOD LUCK, and let me know what happened…
thanks for such kind words, it is wonderful to read a nice comment to start my day! 😉
Looks Delish 😉😉. Do follow me at http://eatyourwayfabulous.com
I go through phases with chocolate. For a while I want it in everything and then I can leave it alone for months. I would enjoy both of these. I’ve never made chocolate sorbet but now I want some.