So, return with me now to the Land of St. Honore' for the delayed, but still delicious Daring Bakers challenge for June, 2010....
Once upon a time in the land of St. Honore’, the duchess had guests coming for dessert. First she said, “I think I’ll make a lovely, light, luscious, delectable cake.” But the thought about it and decided she was tired of cake. “There must be some other treat that I could bake” she thought. Since she had a nice new bottle of dessert port and a yen for chocolate, plus a sturdy stand mixer, she decided to focus on eggs, cream and chocolate.
“Well given those things, I think I will try, a lovely, light, luscious, delectable pie.” She found a recipe for Angel Pie with a meringue crust and chocolate mousse filling. Still, it somehow still didn’t sound like what she wanted to make.
“I think I’ll make something without any flour; a lovely, light, luscious, delectable tower…with strawberries since it’s Spring.” Now she had the idea for the perfect dessert…and a showstopper, too.
First she made pavlovas, crisp discs of cocoa infused meringue. Three egg whites worth made four good sized discs. Her stand mixer got a good workout. The chocolate being folded into the whipped egg whites and sugar looked so pretty!
I had a great time making this dessert, although I wasn’t entirely faithful to the challenge. I made the pavolova discs exactly as described in the recipe. In case you were wondering, it doesn’t help to have added the confectioners sugar to the regular sugar and then try to whip the egg whites with added sugar mixture. I didn’t read the recipe well and that was my first batch…the egg whites never did rise or get firm. Second time worked like a charm.
Where I went off track was the mousse. Not a big fan of mascarpone and since I already had a go at making it with the Daring Bakers, I decided to do a different chocolate mousse. Unfortunately time got away from me and the duchess’s guests were going to arrive and expected a dessert toot sweet. I was feeling frantic, so I threw together some ingredients I thought would produce a mousse like texture, although I had never made whipped ganache before now.
Many thanks to Dawn for a lovely, light, luscious, delicious, decadent, drool-worthy dessert! Yay for chocolate!
Au revoir from the Land of St. Honore’! xoxo Elle
“Quick” Chocolate “Mousse”
6 oz. semi-sweet chocolate, chopped
2 cups heavy cream, divided
1 egg white
Place the chocolate in the bottom of a stand mixer bowl. In another small, microwave-safe bowl place 1 cup heavy cream. Heat in the microwave until very hot, about 1 minute on full power. Pour the hot cream over the chocolate and let sit 2 minutes. Stir with a spatula, to mix the melted chocolate with the cream. Make sure mixture is smooth. Place mixture in a bowl and put into the freezer for 10 minutes.