Decadent Chocolate Mousse

Chocolate mousse is a delightful French dessert that is traditionally served in any bistros along with the crème brulée and the “Pie of the Day”. Thanks to the large amount of egg whites, the sweet chocolate treat can easily be enjoyed even after a heavy meal. As we approach the colder time of the year, our love affaire with chocolate is growing steadily. It is a fact that more chocolate is consumed in winter than in any other season. Since many studies show that dark chocolate may have some positive effect on our stressed body, guiltiness should definitely be replaced with happiness.

The featured recipe is a sublime chocolate mousse that has been inspired by the beautiful Stéphan Lagorce’s book "Chocolat". Because this dessert requires no cooking, it can be presented in individual verrines making the presentation so much more elegant. The chocolate mousse needs to be prepared in advance and rest for at least 4 hours in the fridge. We hope you will try this easy recipe during the Holiday season.

Decadent Chocolate Mousse
(Recipe for 6 servings)

2 tbsp (30g) of unsalted butter
7 ½ oz (230g) of 52% dark chocolate
2 ½ oz (70g) of 70% or higher dark chocolate
Scant ½ cup (100g) of heavy cream
5 egg whites
3/8 cup (45g) of powdered sugar
2 egg yolks

Topping*
½ cup (100g) of heavy cream
1 tbsp of powdered Sugar

* Optional

Melt the butter and both chocolate in a water bath or a heatproof bowl placed over a pan of warm water. Mix well with a wooden spoon. Take care not to overheat the chocolate. The water should be just warm.

Bring the cream to boiling point in a pan and add to the chocolate. Mix well. Beat the egg whites into stiff peaks then gradually add the powdered sugar.

Add the egg yolks to the chocolate mixture then gently fold in the egg whites, taking care not to stir too much or the peaks will collapse.

Transfer to the serving dish or verrines. Refrigerate at least 4 hours. Before serving, whip the heavy cream and powdered sugar and add a scoop of whipped cream to each serving.

Notes
1) This dish is made with raw eggs. It should be avoided by vulnerable people such as pregnant and nursing mothers, invalids, the elderly, babies and young children.
2) Recipe adapted from the book "Chocolat" by Stéphan Lagorce

Cascade Bouquet for a Fall Wedding

A Fall Wedding… Nothing can be more romantic than celebrating a union at that time of the year when Earth has produced most of its treasures and families gather to celebrate the end of an abundant season. The warmth of this season is so conducive to important gatherings that it did inspire me to design some wedding flowers. To recreate a fall theme, I used a combination of fall colors as well as in season flowers that we designed in a cascade bouquet, a subtle reminiscence of the leaf falling season.

Carnation is the main base for this cascade bouquet. Since this flower comes in so many different shades, it makes it quite easy to create a fall theme. For this bouquet, I used 2 bunches of orange Carnations in two different shades. The contrast is created with the use of Echinacea whose petals have been removed. The incredible texture of these cones adds an interesting element to the bouquet that definitely reminds the autumn theme. Finally, Wax flowers are helping to blend and unify the design.

Materials
35-40 stems of Carnations (Orange shade)
10 stems of Echinacea
1 bunch of Wax (Orange shade)
4’ (10cm) straight bouquet holder

Carnations are creating a soft and beautiful texture for the back.


The Echinacea flower heads created a beautiful cascading line.


This heart shaped centerpiece has been designed using the same flowers as the cascade bouquet with the addition of three stems of green hydrangea.

Viennese Hot Chocolate

Is there anything more comforting than a rich cup of hot chocolate? Winter may have some negative attributes, but a delicious hot chocolate is definitely part of the goodies the cold season is bringing to us. It is of no surprise that the best hot chocolate comes from Switzerland. If you ever had the chance to roam in charming downtown St Moritz, on a cold winter day, chances are you stopped at Hanselmann’s, a confectionery shop in the heart of town that serves the best hot chocolate imaginable. If you cannot travel to Switzerland this winter, it is possible to recreate the magic at home, provided you can lay your hand on a premium chocolate.

The featured recipe is the second dessert of our special edition: 100% Chocolate. This Viennese hot chocolate will put a smile on every child and adult face, even on the coldest day. The only prerequisite for a sumptuous hot chocolate is to invest in a chocolat grand crus such as the Valhrona “Tainori”  or the Michel Cluizel “Maralumi”. The happiness and contentment derived from a real Viennese hot chocolate will be priceless.

A rich Viennese hot chocolate is pure bliss on any cold winter day


Chocolate macaron is the perfect companion to this hot chocolate. Check out our recipe.

Viennese Hot Chocolate
(Recipe for 4 servings)

4 oz (120g) of 64% chocolate, a premier Central African brand if possible
2 cups (500ml) of low fat milk
2 tbsp of bitter cocoa plus some for decoration
4 tbsp of superfine sugar
2/3 cup (150g) of heavy cream, well chilled


Grate the chocolate. Heat the milk, cocoa and sugar in a pan.

Remove from the heat, add the grated chocolate and whisk the mixture at high speed for at least 2 minutes in a large bowl. Beat the heavy cream to firm peaks.

When the hot chocolate is very foamy, serve it immediately in large mugs, topped with 2 tbsp of whipped cream. Sprinkle a little bitter cocoa over.

Notes
1) Useful tips from the author: Add the seeds of a vanilla bean to the whipped cream. To make an even richer Viennese chocolate, replace 2/3 cup of the milk with crème fraîche.
2) Recipe adapted from the book "Chocolat" by Stéphan Lagorce

Irresistible Chocolate Macarons

Nobody can resist macarons. These little delights are so light and delicious that they tend to disappear rather quickly. They are available in many different colors and flavors and are becoming increasingly trendy all around the globe thanks to famous French pâtissiers such as Pierre Hermé or Ladurée who have given macarons a quasi-sanctified status. In fact, no trip to Paris is really completed until a stop in one of the legendary pâtisseries.

Our featured recipe is the first of a series of 6 delicious chocolate desserts we will be presenting this special Fall edition of L'esprit Sud Magazine. All these recipes have been inspired by the gorgeous book "Chocolat" by Stéphan Lagorce that a lucky follower of our magazine will win. (Details on our Facebook page). As with any other chocolate recipes presented this month, it is very important to use a high quality chocolate. You will really be able to taste the difference between a high and low quality product, so don’t be afraid to make the investment.

The chocolate macaron we are presenting today is a simpler version of the traditional French macaron, since it requires no filling. They can be stored in an airtight container for up to a week, which make them a great option if you want ship some sweet treats to your loved ones. It is our promise, that these chocolate macarons are irresistible and unbeatable!

Chocolate Macarons
(Recipe for 20 macarons)

1 cup (100g) of ground almonds or almond meal
1¾ cups (210g) of powdered sugar
3 tbsp of bitter cocoa
½ cup of eggs whites (about 3 large eggs)
4 tbsp of superfine sugar
1 teaspoon of almond extract*
* optional


Preheat the oven at 325˚F (160˚C) and line a cookie sheet with wax paper.

Put the ground almond, powdered sugar, and cocoa in the mixer bowl and mix at high speed for 1 minute.

Beat the egg whites into stiff peaks, then add the superfine sugar. Beat for another minute. Add the almond mixture and stir in lightly. The egg whites should collapse slightly and the mixture should form a “ribbon” when poured from a wooden spoon. Add the Almond extract last.

Fill a pastry bag or a large plastic storage bag. Pipe about 20 macarons onto the cookie sheet, spacing them evenly. Put the oven and bake for 12 – 15 minutes. Allow cooling off then placing the macarons on a cooling rack.

Notes

1) Useful tips from the author: To ensure the macarons have a smooth, shiny exterior, the mixture should not be too light. This is why the beaten egg white should be encouraged to collapse slightly when you incorporate the almonds, powdered sugar, and cocoa.

2) Recipe adapted from the book "Chocolat" by Stéphan Lagorce