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NYT chocolate mousse recipe, circa late '70s?

t
T in NoVA (was T in DC) Dec 23, 2005 01:20 PM

It's worth a shot...

Does anyone have a recipe for chocolate mousse that ran in the New York Times probably in the late 1970s or early '80s?

I recall that it involved melting chocolate, adding egg yolks and possibly some amaretto, and something about whipping egg whites and folding them in either before or after whipped cream? I remember having to help my mom separate the eggs and lots of hand mixer use. All in all, it had several steps it it, but was rather easy and very good.

This recipe did NOT involve a blender or gelatin as many I am finding do.

Thanks!!

  1. r
    redbarnnina Nov 24, 2013 05:27 AM

    I cut that recipe out of the Times back in the 70's. its missing a few chucks but I can make out the essentials needed:

    Mousse au Chocolat

    4oz sweet chocolate broken into pieces
    1/2 lb butter cut into small pieces
    3 eggs, separated
    1/4 cup of sugar

    Bring water to a boil in a saucepan or preferably a double boiler. Add chocolate and stir when melted add butter and stir until well blended then remove bowl from heat. Add egg yolks and stir until thoroughly blended.
    Place bowl briefly in refrigerator until mixture is slightly cooler than lukewarm. If it becomes too chilled it will harden, take care to not over chill.
    Beat egg whites until they stand in soft peaks. Gradually add sugar, beat briskly. Continue beating until the egg whites are stiff; Fold whites into chocolate mixture. Spoon mousse into 4 serving dishes. Chill briefly until ready to serve.

    1. e
      Enigma3 Oct 20, 2012 09:15 AM

      Here is the Craig Claiborne recipe.

      Mousse au chocolat

      1/2 pound sweet chocolate

      6 large eggs separated

      3 tablespoons water

      1/4 cup sweet liqueur such as amaretto, Grand Marnier, etc.

      2 cups heavy cream

      6 tablespoons sugar

      Whipped cream for garnish

      Grated chocolate for garnish

      1. Cut chocolate into 1/2 inch pieces and place the chocolate in a saucepan. Set the saucepan in hot, almost boiling water and cover. Let melt over low heat.

      2. Put the yolks in a heavy saucepan and add the water. Place the saucepan over very low heat while beating vigorously and constatly with a whisk. Cook until the sauce achieves the consistency of a hollandaise or a sabayon, which it is. remove from heat.

      3. Add the melted chocolate to the sauce and fold it in. Scrape the sauce into a mixing bowl.

      4. Beat the cream until stiff, adding 2 tablespoons of the sugar toward the end of beating. Fold this into the chocolate mixture.

      5. Beat the whites until soft peaks start to form. Beat in the remaining sugar and continue beating until stiff. Fold this into the mousse.

      6. Spoon the mousse into a crystal bowl and chill until ready to serve. When ready, garnish with whipped cream and grated chocolate.

      This comes from Craig Claiborne's Favorites from the New York Times, Series IV. The book also has a recipe for Lindy's cheescake.

      1. HillJ Oct 19, 2012 02:08 PM

        On the wrapper of the chocolate my son brought back from France this recipe is printed. He whips the egg yolks and egg white separate in the kitchenaid and melted the chocolate over a simmering pot of water. Three ingredients--very delicious! He typically make dark, milk and white chocolate and then layers the different shades in one glass bowl. Very pretty that way too.

        If you want the recipe, just holler!

        5 Replies
        1. re: HillJ
          nofunlatte Oct 19, 2012 02:45 PM

          I'm hollering, I'm hollering! I make a lovely mousse, but I'd love to try that layered mousse.

          1. re: nofunlatte
            HillJ Oct 19, 2012 02:51 PM

            http://www.bonappetit.com/recipes/201...
            This is the recipe, Bonapp saved me from typing it all out.
            Now to create the layers, you triple the recipe making each layer separately with each chocolate bar (dark, milk, white) and then top with the whipped cream.

            Enjoy!

            1. re: nofunlatte
              HillJ Oct 19, 2012 02:56 PM

              nofunlatte, this is the recipe.

              My son triples the recipe; once for each chocolate flavor and then tops with whipped cream.

              http://www.bonappetit.com/recipes/201...

              1. re: HillJ
                nofunlatte Oct 19, 2012 05:05 PM

                Thank you! Might have to do this for NYEve.

                1. re: nofunlatte
                  HillJ Oct 20, 2012 08:04 AM

                  nofunl, my son asked me to mention that he chills the mousse before adding each layer. :0)

          2. j
            judithgorog Oct 19, 2012 11:40 AM

            The recipe at the bottom of the page comes closest to the one the Times gave, except it used German Chocolate and gran marnier rather than amaretto My copy is now brittle and stained
            and many times copied. It certainly would work with unsweetened chocolate or even bitter. I always shaved dark chocolate over it when I served it.

            1. t
              T in NoVA (was T in DC) Dec 23, 2005 02:02 PM

              I think this is it; this is a version of something that ran in the Craig Claibourne (sp?) column in the eary 1980s.

              4 oz. sweet chocolate (not German chocolate or unsweetened)
              3 large eggs, separated
              1 1/2 tablespoons water
              2 tablespoons amaretto
              1 cup heavy cream
              3 tablespoons sugar.

              1. Cut the chocolate into one-half-inch pieces and place the chocolate in a saucepan. Set the saucepan in hot, almost boiling water and cover. Let melt over low heat.

              2. Put the egg yolks in a heavy saucepan and add the water. Place the saucepan over very low heat while beating vigorously and constantly with a wire whisk. When the yolks start to thicken, add the liqueur, beating constantly. Cook until the sauce achieves the consistency of a sabayon, which it is. Remove from the heat.

              3. Add the melted chocolate to the sauce and fold it in. Scrape the sauce into a mixing bowl.

              4. Beat the cream until stiff, adding one tablespoon of the sugar toward the end of beating. Fold this into the chocolate mixture.

              5. Beat the whites until soft peaks start to form. Beat in the remaining sugar and continue beating until stiff. Fold this into the mousse.

              1. d
                Dev Dec 23, 2005 01:33 PM

                I'm sorry I don't have that recipe for you, but I can share my MIL's mousse de chocolat recipe. It doesn't have any cream whatsoever, but does have the separated eggs and you could certainly add ammaretto, which I'd add in after the yolks and chocolate. You must be very careful to take the egg whites to the perfect hard peak stage but not a second further, or they won't blend into the rest.

                I actually don't like the recipe on principal b/c I prefer mousse with a whipped cream base, but it's very good, especially if you are a chocolate hound like my husband.

                Mousse de Chocolat Ester

                1/4 kg (.55 lb) semi-sweet chocolate
                6 eggs, separated
                100 g (3.5 oz) margarine
                6 tbls sugar

                1. Melt the chocolate in a microwave or bain marie.
                2. Cream the sugar with the margarine, add the yolks one by one. Mix until light. Then add the chocolate.
                3. Beat the egg whites to stiff peaks
                4. Fold the whites into the chocolate mixture.
                5. Chill for several hours. Because this recipe does not have cream, it will keep for quite a while in the fridge, or can be frozen and eaten as a frozen dessert.

                2 Replies
                1. re: Dev
                  t
                  T in NoVA (was T in DC) Dec 23, 2005 01:57 PM

                  Thanks - this does look very good. I think I did find what I wanted and will post that as well.

                  1. re: T in NoVA (was T in DC)
                    d
                    Dev Dec 23, 2005 03:32 PM

                    You're welcome. I forgot to mention that when I make this, I use good unsalted butter instead of the margarine. I absolutely put my foot down there -- just don't tell my husband. :-)

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