Chocolate Mousse: A Combination of Chocolate and Love

Two for Tonight: Pure Romance from L’Auberge Chez François
By Chef Jacques Haeringer

Say Jacques. “No matter how cold it gets outside it’s always warm by the stove.”

But, you don’t have to labor over a hot stove, or spend a lot of money to create special romantic treats.  Chef Jacques has some fun suggestions that are sure to create romantic sparks:

Say “I Love You” with breakfast: If you and your significant other are always rushing out in the morning for work, set the breakfast table before you go to sleep with your best linens, flowers in a vase, and best dishes for a surprise breakfast treat. If your breakfast is only a quick cup of coffee, add a few fresh strawberries and whipped cream for a quick “I love you” treat.

There is power in chocolate: This confection’s melting temperature is just below body temperature of 98.6 degrees, which is why it melts in your mouth. There is that brief moment where chocolate transforms itself from a solid to a luscious liquid. To many people this sensation and taste is irresistible. Choose one or two single pieces from a high quality candy vendor and share them with your special someone. If you want to treat the entire family, purchase a high-quality cocoa mix. Mix up a warm and aromatic batch and add some fresh whipped cream. For an adult twist a dash of your favorite liqueur and it won’t matter how early the sun sets outside.

A Bit of the Bubbly: This year treat yourself and a special someone with the surprise of sparkling wine or champagne to celebrate your love. Drop a single fresh raspberry or strawberry into a stem of sparkling wine to heighten the flavor and appearance. The tiny bubbles that melt in your mouth can also melt a few hearts.

Make a Date: The perfect romantic meal may be one that you enjoy at a future date. Slip an IOU into a “I love you” Card for a future meal and spend the night at home.

CHOCOLATE MOUSSE
For 6 – 8 servings, double the recipe
( Recipe reprinted under Copyright Chef Jacques Haeringer from Two for Tonight,
Bartleby Press; $26.95; ISBN: 0-910155-43-7)

The combination of chocolate and love is a double whammy.  Chocolate contains caffeine-like substances which excite the system as well as the taste buds.  There is nothing like whipped chocolate for dessert!

5 ounces semi-sweet chocolate
1 cup heavy whipping cream
¼ teaspoon vanilla extract
1 tablespoon rum

Whip the heavy cream in a chilled medium mixing bowl and then refrigerate.

Place the chocolate in a small mixing bowl and set over a pot of boiling water.  Heat for 1-2 minutes until the chocolate melts.  Whisk thoroughly.  Remove from heat and add the vanilla extract and rum, blending well.

Fold the chocolate mixture into the heavy whipping cream with the aid of a rubber spatula.

Pipe or spoon the mousse into ½ cup size or larger stemware or dishes.  Top the mousse with a pinch of cocoa powder, if desired.

ABOUT CHEF JACQUES HAERINGER

Chef Jacques is one of America’s most respected and innovative culinary personalities. Continuing in his father’s footsteps, Jacques loves to create and serve contemporary French fare at his restaurant, L’Auberge Chez François, in Great Falls, Virginia. His menus feature reinterpreted Alsatian and French cuisine for American palates.  When he isn’t in the kitchen, he can be found teaching his popular gourmet cooking classes.  Jacques is often asked to author magazine articles, cook up recipes at culinary events, and to be a guest on television and radio shows across the country.

Jacques is the author of Two for Tonight,a collection of recipes that inspire romance through food and togetherness, and the Chez François Cookbook, the bible of classic Alsatian cuisine featuring some of the restaurant’s most popular recipes. He lives in Northern Virginia and is currently working on a new cookbook and television show.

For more information on L’Auberge Chez François, Chef Jacques, and his books and cooking classes, visit him online at http://www.ChefJacques.com, on Facebook @JacquesHaeringer, and Twitter @ChefJacquesH.

Trina Kaye – The Trina Kaye Organization

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