Chocolate Mousse: Via Vite Style

Via Vite's Chocolate Mousse

             Good things come in small packages. Recently, at Via Vite on Fountain Square in downtown Cincinnati I discovered a small petite surprise on their dessert menu – Chocolate Mousse. My taste buds could not get enough of this wonderful chocolate dessert. My whole table was silent except for the many “Oh My God” expressions with every bite.

            The contemporary Italian bistro’s Chocolate Mousse, according to its website, is a dark chocolate mousse with a crema of ricotta cheese and marscarpone with chocolate pearls and pizelle (a traditional Italian waffle cookie).

            Here at Sweet Pairings we are always on the look out for unique and interesting desserts that surprise the palate and Via Vite’s Chocolate Mousse did just that.

Although I can’t offer you Via Vite’s Chocolate Mousse recipe you might enjoy this a Chocolate Mousse recipe I found that David Lebovitz adapted from Julia Child’s “Mastering the Art of French Cooking”

                                                             Chocolate Mousse

Ingredients

6 ounces bittersweet or semisweet chocolate, chopped
6 ounces unsalted butter, cut into small pieces
1/4 cup dark-brewed coffee
4 large eggs, separated
2/3 cup plus 1 tablespoon sugar
2 tablespoons dark rum
1 tablespoon water
pinch of salt
1/2 teaspoon vanilla extract

1.      Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.

2.      . Fill a large bowl with ice water and set aside.

3.      . In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

4.      . Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.

5.      . In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.

6.      . Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.

7.      . Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

Storage: The mousse au chocolat can be refrigerated for up to 4 days.

Graduation Party Treats

It is almost that time of year when we celebrate our graduates on a job well done.  When planning such an occasion you want to have special treats that your guests can enjoy.  Since our specialty are the cake pop why not have some delicious graduation hat cake pops.  They will surely make your dessert table look the part.  As you continue planning you could add some delicious cupcakes with a surprise inside, such as your graduates favorite flavor.

As we salute our 2012 graduates for their great accomplishments and a job well done, don't forget those details that will make their day more memorable.  We would love to put together your soiree and make it as special as they are.  Visit us at Sweet Petit Desserts and we can customize your event with the right touches!  Congratulations to all the family and friends that have supported our students they needed it and more importantly deserve the praise!

Rediscovering An Old Friend - Beignets

      I love shopping. But I especially love walking through the stores that feature a variety of items or fun gadgets that you can use in the kitchen. One day I was in Walmart slowly making my way through their home living section and drooling over a few kitchen gadgets. I stopped at once in front of the deep fryer contemplating whether or not it was a need or a want. Of course it was a want but I was trying to justify it as a need, but since I have pans that could serve that same purpose my wallet was for another day.



Beignets



            But the deep fryer got me to thinking about various fun and “comfortable” desserts that could be made by deep-frying that is when I rediscovered an old New Orleans friend – Beignets.

            Too many Beignets are a square doughnut with no holes but a wonderful staple in French culture but a wonderful treat served in many New Orleans restaurants and kitchens. The deep fried doughy treat is a wonderful treat especially during the Lenton season. It’s just the right dessert for those who are giving up very sweet foods, especially desserts or doughnuts.

            I remember the first time I had Beignets when I visit New Orleans during Mardi Gras and I fell in love with this simple but deep-fried treat. Although the frying gives it its fatting goodness, generous sprinkling of confectioner sugar is what gives its wonderful sweet taste. This wonderful treat can also be made with meat, cheese, potatoes or seafood.

            So if you are looking for something that is tasty, slightly sweet and small make a batch of Beignets.

Beignets

Ingredients

½ package of dry yeast

¼ cup warm water

2 tablespoons shortening

1/3-cup sugar

½ teaspoons salt

½ boiling water

½ cup evaporated milk

1 egg

3 1/2 cups all-purpose flour, divided

Oil for frying



Beignets



Sifted powdered sugar

Directions

In a small bowl mix yeast and warm water, stirring to dissolve; set aside. In a bowl mix shortening, sugar and salt; add boiling water and milk, stirring to melt shortening. Let cool slightly, then add yeast mixture and egg. Add two cups of flour and beat until well blended. Beat in remaining flour to form soft dough. Turn into greased bowl, cover and refrigerate overnight.

Preheat oil in deep fryer or large pan to 375 degrees.

Turn dough out onto floured work surface. Roll out 1/8-inch thick and cut into 2-inch squares.

Fry in deep hot oil until golden brown, turning once. Drain on paper towels and smother with sifted powdered sugar. Makes about 2-dozen beignets.

                                                                     - Grant Corner Inn: Breakfast & Brunch Cookbook (1986)