Pipers Piping Chocolate Mousse

Welcome to the 12 Days of Christmas! On the eleventh day of Christmas, my true love gave to me:   11 Pipers Piping Chocolate Mousse, 10 Leaping Frog Legs, 9 Dancing Lady Fingers Tiramisu, 8 Mayan Hot Chocolates, 7 Swimming Rama, 6 Pumpkin Crème Brûlées, 5 Golden Onion Rings, 4 Colly Bird Pie, 3 Citrus Roasted Game Hens, 2 Chocolate Covered Turtles, and a Pear Soaked in Syrah.

We are pairing these Pipers Piping Chocolate Mousse with our  2011 Mr Big – Petite Sirah.

Pipers Piping Chocolate Mousse

16 oz. Dark Chocolate (I used Brix chocolate)
6 Eggs (yolks separate from whites)
1 Cup Sugar
2 Tablespoon Folgers Instant Coffee (mixed with 2 Tablespoons water)
3 Tablespoons Brandy
½ Cup Extra Virgin Olive Oil
1 Jar Chukar Cherries (Cherries Jubilee) Dessert Sauce
Iced Viognier Whip Cream
1 Cup Heavy Whipping Cream
2 oz. Viognier Ice Wine
1 Tablespoon Powdered Sugar

Melt chocolate in a microwavable bowl in the microwave for a minute, stir until smooth (microwave in 30 second increments, longer if needed). Allow to cool to room temperature.

In a bowl whip eggs whites and 2 tablespoons sugar with electric mixer on medium- high until you have soft peaks.

In a second large bowl whip egg yolks and remaining sugar until pale yellow (few minutes). Stir in instant coffee, brandy and olive oil. Fold in chocolate and egg whites. Place in cooler and allow chilling for 30 minutes. Spoon about 2 tablespoons Cherries Jubilee into 10-4 oz ramekins.

After Chocolate Mousse has set for 30 minutes, fill piping bag  and fill each ramekin with chocolate mousse. Top with Iced Voignier Whipped Cream and serve.

photo 1a photo 3a

Chef Frank Magaña
#ANC12 days #Xmaschef