30 April 2009

The secret vagabond

One of the things I have been most looking forward to on this trip, and have already partaken in as you have seen if you have been keeping up with the Picture Postcards, is the chance to relax along the back corner of World Showcase in France. This, as longtime readers will already understand, is a passion of mine; to take in a showing of Impressions de France followed by a sidewalk rendezvous with a raspberry schuss from the Boulangerie Patisserie.

On a rare occasion, or rather more often than not, the Boulangerie Patisserie has been out of the raspberry schuss and I have been compelled to find surrogate fare. Generally this means headed straight for the rich and decadent chocolate mousse.

Today, for those of you wanting to follow along at home, or for those of you who are simply seeking a fantastic mousse recipe, I submit to you the Boulangerie Patisserie’s chocolate mousse:


5 ounces semi-sweet chocolate (melted)
3 egg whites
2 egg yolks (lightly beaten)
1/4 cup heavy cream
1/4 cup sugar
1 tsp. vanilla extract


Melt chocolate in a double boiler over warm water, after melted remove chocolate from heat. Combine egg yolks and cream before slowly add chocolate while stirring briskly. Add vanilla.

Beat egg whites together with sugar until stiff peaks form. Lightly fold the egg whites into the chocolate mixture. Spoon mousse into a mold or individual serving containers. Chill mousse for approximately 2 hours or until firm.

Prepares 3 cups.

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