If you have been on the hunt for a French cookbook that can be proudly perched alongside your beloved copy of Mastering the Art of French Cooking, you are in luck. Susan Herrmann Loomis’s newest book, Plat du Jour: French Dinners Made Easy, fuses the most traditional of French cuisine with innovative dishes that feature fresh pairing ideas.
I couldn't wait to make some of the recipes when I received the cookbook. Since I had the ingredients at home and I LOVE chocolate, I quickly made this dessert. This mousse was so easy to make. The hardest part was waiting as I wanted to eat it right away but it was worth the wait as it was creamy, decadent and a must try!
You can make this the night before or in the morning and you have dessert ready! This is would be a great make ahead dessert for company or family gatherings. RECIPE IS PROVIDED BELOW.
Here is the LINK to purchase the book on Amazon.
Susan Herrmann Loomis
Susan has written fourteen books about food, many of them from France where she has made her home for more than thirty years. With a Grand Diplome in cooking from La Varenne Ecole de Cuisine, a degree in journalism, and a profound passion for the people and traditions that go into all foods, particularly French, she has created Plat du Jour. Based on years of living in a small French town, research conducted on farms throughout France, and the daily joy of eating in a country where food is not just sustenance but the very fabric of life, Susan has assembled the finest, most comforting dishes of France together in this one, lovely volume.
Plat du Jour is anchored by the French formule, with the plat du jour always being “offered as part of a formule that includes a first course or dessert.” After relocating to France from the Pacific Northwest decades ago, Susan fell in love with French food, culture, and, of course, the French dining experience. Her encyclopedic knowledge of French cuisine and her passion for teaching led to her cooking school, On Rue Tatin, out of Paris and Normandy, which offers group cooking classes, market visits, and lectures, all centered around her expertise in French gastronomy. While Plat du Jour is an unashamed celebration of classical French technique and recipes, it’s also a lesson in menu planning and how to complement and enhance flavors throughout multiple courses.
For more information on Susan, her website is: www.dancingtomatoes.com.
MOUSSE AU CHOCOLAT
From the cookbook: Plat du Jour: French Dinners Made Easy
There may be no more classic dessert in the French bistro, brasserie, or café than chocolate mousse. And it is almost always, fait maison (homemade). Whether very light and creamy, more of a milk chocolate mousse, dense and chocolaty like a ganache, or blend of those like this richly flavored dream, chocolate mousse is a crowd pleaser.
3.5 ounces (105 g) semisweet (52% to 64%) chocolate, finely chopped
3.5 ounces (105 g) bittersweet (70%) chocolate, finely chopped
4 tablespoons (1/2 stick;60g) lightly salted butter, cut into cubes
4 large eggs, separated
2-4 tablespoons brewed espresso, coffee or alcohol of choice
1/2 cup (125mj) heavy cream, whipped to soft peaks
Small pinch of salt
Edible flowers or herb leaves for garnish
Melt the chocolate and the butter in a double boiler over medium-high heat. Remove from the heat and whisk in the egg yolks and at least 1 tablespoon of the espresso. Let cool.
Fold 1/4 of the whipped cream into the chocolate mixture, then fold in the remaining cream.Place the egg whites and the salt in a large bowl, or the bowl of a mixer fit with a whisk, and whisk until they form soft peaks. Fold 1/4 of the egg whites into the chocolate mixture, then fold in the remaining egg whites gently until all the whites are incorporated. Taste for seasoning - you may carefully fold in additional coffee at this point, if you like.
Transfer the mousse to a serving dish or to 6 individual serving dishes and refrigerate for at least 2 hours, and up to 24, tightly covered. Serve garnished with edible flowers or herb leaves.