Mousseline au Chocolat

I’ve been doing a lot of baking lately, like a lot a lot. I have a wicked sweet tooth and being cooped up has only enhanced it. Tonight we’re having a French themed dinner so I’m going to make Mousseline au Chocolat from Mastering the Art of French Cooking by Julia Child. Most of the recipes that we make from this book are savory and very involved but this one only takes an hour of hands on time, including cleanup. They have to chill for at least 2 hours and voila, a delicious non baked good dessert.

Your arm absolutely gets a workout making this mousse but I made croissants recently so this is a walk in the park. When making the whipped cream I usually add a tablespoon of Cointreau along with the powdered sugar, it’s a nice tie in since there’s Cointreau in the mousse.  This is such an impressive looking dessert and it’s rather tasty. Perfect it now so when you can finally have people over for dinner again you will wow them. 

potducreme

If you don’t have this cookbook I found the recipe online here, Mousseline au Chocolat. Man, what would we do without PBS? 

Bon appetit!

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