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I recently appeared on a TV talk show accompanied by Playboy's Miss
November 1995. A few days ahead of the taping, the show's producer called to
ask if I would create a surreal meal fit for a centerfold. Being
the prudish gourmet that I am, food in the shape of body parts was
definitely out of the question. However, I was not above the concept of
presenting a suggestive meal that conveyed exactly what was on my mind.
When show time arrived, I unveiled a bed of lobster terrine covered with a
turned back "sheet" of pasta and a pair of ravioli pillows. For dessert I
concocted a double strength aphrodisiac by spooning a dollop of chocolate
mousse into a (well-scrubbed) oyster shell, topped with a white chocolate
"pearl." The playmate was suitably impressed -- although the only bed we
shared was the one on the plate.
Whether you intend to cook for a playmate, your spouse or a lover this
Valentine's Day, chocolate mousse is a tasteful way to bring your meal to a
seductive climax. If the combination of chocolate and oysters doesn't turn
your crank, create your own chocolate experience. Or borrow a few frames
from the film "9 1/2 Weeks" and feed your blindfolded Valentine alternating mouthfuls of mousse and sensuous fruits such as kiwis, mangos,
strawberries and bananas. Just be sure to send me the Polaroids.
Chocolate Mousse
Serves 2 with plenty left over for anything else that comes to mind. Yes,
the recipe is as simple as it looks.
Ingredients
1/2 pint heavy cream
3 egg yolks
1/3 cup sugar
2 ounces milk chocolate
4 ounces bittersweet chocolate
1. Use a hand mixer or standing mixer to whip cream to firm peaks. Do not over whip. Reserve.
2. Use a hand mixer or standing mixer to whip egg yolks and sugar until light in color and triple in volume. Reserve.
3. Melt chocolate in a metal mixing bowl over simmering (not boiling) water. Melt slowly, stirring several times.
4. Add melted chocolate to whipped yolks. Blend immediately with a whisk. Fold in whipped cream. Refrigerate for several hours.
Le Secret: Bring all ingredients to room temperature before starting.
The Adventure Club: Add 1 tablespoon of Grand Marnier, or your favorite liqueur, in step four.
Notes: Use the very best chocolate available. When in doubt, purchase from specialty food stores. The more bittersweet the chocolate is, the
firmer the mousse will be. A mousse made with milk chocolate or white chocolate will
be very loose, closer to sabayon. For sweet, firm mousse, use 1/3 milk
chocolate, 2/3 bittersweet chocolate.
Dessert Music: Chet Baker "Let's Get Lost" (Capitol Records)
Wine: Champagne
C A U T I O N:
To diminish any risks involved in using raw eggs, "coddle" your eggs just
before using by submerging the whole egg in boiling water for exactly 40
seconds. Then crack the shell and seperate the yolk from the whites as
usual. (This kills the bacteria without cooking the yolks). Also be sure to
use eggs that have been properly handled and stored.
Feb. 12, 1997
A R C H I V E S
Previous 5 articles:
Virtual Winter Vacation (02/05/97)
Eggs Carbonara (01/27/97)
Superdips (01/20/97)
Roasted Winter Vegetables (01/13/97)
A Hunka Hunka Banana Love (01/06/97)
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