Dark Chocolate Mousse Cakecakes, dessert, low-cal, low-fat 1 1/4 teaspoon unflavored gelatin 1 1/3 cup chestnut puree(packed)* 8 1/4 oz semisweet chocolate** 3 egg whites,room temp. 1/8 teaspoon cream of tarter 1 teaspoon unsweetened cocoa,dusting 3/4 cup milk(try 1% or skim) 1/4 vanilla bean,split 1 tablespoon plus 2 teas. cognac 1/8 teaspoon salt 1/4 cup sugar 1. In a small bowl, combine the gelatin and 3 tablespoons of the milk. Set aside to soften. 2, In a small, heavy saucepan, combine the chestnut puree and the remaining 1/2 cup plus 1 tablespoon of milk. Using the tip of a small sharp knife, scrape the seeds from the vanilla bean into the mixture; add the bean. Cook over low heat, stirring frequently, until hot, about 10 minutes. remove from the heat and stir in the chocolate until melted. Discard the vanilla bean. 3. Transfer the mixture to a food processor. Add the Cognac and process, scraping down the sides occasionally, until the mixture is very thick and creamy, at least 5 minutes. Add the reserved gelatin mixture and process to blend, scraping down once. Transfer the mixture to a large bowl and set aside. 4. In a double boiler, combine the egg whites, salt and cream of tarter over moderate heat. Using a hand-held electric mixer, beat the mixture at medium speed until soft peeks form, about 1 minute. Insert a candy thermometer. Gradually beat in the sugar until the meringue is firm and shiny and the temperture reaches 150 degrees, about 5 minutes. 5. Using a rubber spatula, fold 1/3 of the meringue into the chocolate mixture. Gently fold in the remaining egg whites until incorporated. Scrape the mousse into an 8-or 9-inch springform pan and refrigerate until set, at least 5 hours. Dust the top of the cake with cocoa. Unmold the cake and transfer it to a large plate. Serve chilled. *NOTE: Unsweetened chestnut puree imported from France, such as the Minerve brand, is available in the gourmet section of many supermarkets and at specialty food stores. ** Finely chop the semisweet chocolate. From Food & Wine, Feb 1992 by Sally Schneider |
