Quatorze’s Chocolate Praline Mousse

Name: Quatorze’s Chocolate Praline Mousse
Yield: 8 portions
Ingredients: 15 ounces good-quality semisweet chocolate; 2 ounces good-quality unsweetened chocolate; 3 eggs, separated; ¼ cup confectioners’ sugar; 2 cups heavy or whipping cream; 2 cups heavy or whipping cream; ¼ cup brown crème de cacao; 1 tablespoon unsalted butter, melted and cooled to room temperature; ½ cup praline paste*; ⅛ teaspoon salt; 1 tablespoon brewed espresso or very strong coffee, cooled; 1 tablespoon brewed espresso or very strong coffee, cooled

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We’ve always thought our chocolate mousse was the best, but this one—from Peter Meltzer and Mark DiGiulio of Restaurant Quatorze in New York City—gives us a run for the money.

Ingredients

15 ounces good-quality semisweet chocolate
2 ounces good-quality unsweetened chocolate
2

Dessert
Chocolate
Vegetarian
Gluten-free

Method

Break both the chocolates into chunks and place them in the top of a double boiler over simmering water. Heat until melted, stirring occasionally. Set aside and cool to lukewarm.
Whip the cream until it is stiff and doubled in volume. Set it aside.
Beat the egg whites until they form soft peaks. Then add the confectioners’ sugar 1 tablespoon at a time