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.
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