Prep 30 mins
Cook 0 mins
The name derives from the first owner, Emile Commander, who opened this New Orleans institution in 1880 in the Garden District. In 1974, the Brennans took over and started the famous jazz brunch. This mousse, served with raspberry sauce, is a staple of the menu. Prep time does not include chilling time. Plan to make a custard or sabayon with the egg yolks you'll have left over.
For the Sauce
- 236.59 ml fresh raspberry
- 59.14 ml sugar
- 59.14 ml brandy
For the Mousse
- 170.09 g white chocolate (such as Lindt)
- 354.88 ml heavy cream
- 59.14 ml confectioners' sugar
- 8 egg whites (at room temperature)
- 2.46 ml cream of tartar
- 59.14 ml granulated sugar
- 29.58 ml heavy cream
- shaved semisweet dark chocolate (to garnish)
- Make the raspberry sauce:.
- In a saucepan, combine the raspberries and the sugar.
- Bring to a boil, reduce to a simmer, and cook for two minutes.
- Flame with the brandy and stir until the flame is extinguished.
- Pour sauce through a fine sieve and reserve.
- Prepare the mousse:.
- Slowly melt the chocolate in a double boiler over very low heat.
- Whip the one and a half cups of heavy cream until soft peaks form.
- Add confectioner's sugar and whip until stiff peaks form.
- Whip the egg whites in a bowl with the cream of tartar, gradually adding the granulated sugar until stiff peaks form (do not overbeat).
- When the melted chocolate has cooled slightly, add the two tablespoons of heavy cream and stir to achieve a pouring consistency.
- Slowly add the chocolate mixture to the whipped cream, folding gently.
- Then, fold the egg whites and the chocolate/cream mixture together.
- To serve, spoon 2 tablespoons of raspberry sauce into the bottom of each of six large-bowled wine glasses (or martini or margarita glasses).
- Spoon the mousse over the sauce.
- Chill for at least two hours.
- Garnish with shaved semisweet dark chocolate.
This mousse has good flavor, but it separated horribly. I have prepared many mousse recipes and I have never had such terrible results. I was very dissappointed.
Sepparation: Is all about the chocolate! I prepared the Mousse as directed, but used two types of chocolate (dark & white) to layer them. I beated all the egg-whites together & the cream also all together. So those items were not the problem. I sepparated the meringue in two big bowls & the cream in two big bowls. I added the melted chocolate to each whipped cream bowl. When I mixed the dark "halves" the mousse held fine. When I then went and mixed the whitec chocolate/whipped cream mixture w/the megingue, it all deflated! Amazing experiment! I used Girardelli baking chips for the dark one & the real chocolate bar for the white one. The lesson: be careful with the chocolate you use: It may make a world of difference!
Loved this one,great taste, really nice light texture. The only change I made was I used blackberries instead of the raspberries (no fresh ones in the store). The kids loved this and were fighting over who got the last one . I settled it. Great stuff. Thank you