Cuisinart SM55BC Instruction Manual - Page 27

sinfully rich chocolate mousse This rich mousse doubles as a dessert all on its own or as a filling for your favourite cake. 3 15 ml 15 ml 340 g 375 ml 5 ml egg yolks 1 tablespoon water 1 tablespoon Kahlúa® 12 ounces bittersweet chocolate, finely chopped 1½ cups heavy cream 1 teaspoon pure vanilla extract Makes 4 cups (1 L) Place egg yolks, water, and Kahlúa® in the Cuisinart™ mixing bowl. Insert the chef's whisk. Mix on speed 4 for about 30 seconds just to break up the yolks and to mix the ingredients together. Place the chopped chocolate in a stainless steel mixing bowl. Reserve. Bring a medium saucepan filled 1⁄3 of the way with water to a simmer. The pan should be able to accommodate the Cuisinart™ mixing bowl, without allowing the bottom of the bowl to touch the water. Once the water is simmering, place the mixing bowl in the saucepan over the simmering water. Whisk continuously by hand until mixture thickens and reaches 165°F (74°C). At the same time place ½ cup (125 ml) of the heavy cream in a small saucepan and bring to a slight simmer. Pour it over the chopped chocolate and stir to melt. If the chocolate does not entirely melt, place bowl over the simmering water and stir until it does. When the egg mixture is ready, return it to the stand mixer still fitted with the chef's whisk. Turn to speed 4. While the stand mixer is running, slowly pour in the melted chocolate. Mix until completely combined. Stir in vanilla. Transfer mixture to a clean mixing bowl and cool slightly in the refrigerator. While chocolate mixture is cooling, wash the Cuisinart™ mixing bowl and chef's whisk. Rinse with cold water and dry well. Place the remaining cup of cream in the mixing bowl and insert the chef's whisk. Whisk the cream starting on speed 4 and gradually reaching speed 12 for about 1 minute and 20 seconds, until the cream holds soft peaks. Using a large rubber spatula, fold the cream into the chocolate mixture in 3 additions. Make sure the ingredients are well incorporated after each addition. Transfer mousse either to individual soufflé cups or a glass container. Cover with plastic and refrigerate for at least 12 hours. 52 classic tiramisù This classic dessert never goes out of style. Makes one 9x9 inch (23 x 23 cm) pan of tiramisù 3 125 ml 45 ml 230 g 250 ml 50 ml 500 ml 28 large egg yolks ½ cup granulated sugar 3 tablespoons Marsala wine, champagne, or dry white wine 8 ounces mascarpone 1 cup heavy cream ¼ cup Kahlúa® 2 cups espresso or strongly brewed coffee savoiardi or ladyfingers Place egg yolks in Cuisinart™ mixing bowl. Insert the chef's whisk. Turn to speed 3 and mix to break up yolks. Add sugar and wine and continue to mix for another 30 seconds. Place mixing bowl over a saucepan of simmering water, being careful not to let the bottom of the bowl touch the water. Whisk continuously by hand for about 5 minutes, until mixture becomes very thick and reaches 165°F (74°C). Once mixture comes to temperature, return to the stand mixer. Mix on speed 8 until mixture is cool. This egg mixture is called a sabayon. While the sabayon is cooling, place mascarpone in a separate mixing bowl. With a rubber spatula, mix up mascarpone until smooth. Once sabayon is cool, fold it into the mascarpone in 3 additions with a large rubber spatula. Be sure to fully incorporate the 2 mixtures together evenly. Transfer mixture to a separate mixing bowl. Wash the Cuisinart™ mixing bowl and whisk and rinse with cold water, then dry. Insert the chef's whisk. Place heavy cream and two tablespoons (30 ml) Kahlúa® in the Cuisinart™ mixing bowl. Turn to speed 4 and then increase to speed 7 for about 1½ minutes to whip until soft peaks form. Fold the cream into the mascarpone mixture in 3 additions, using a large rubber spatula. Mix the espresso and remaining 2 tablespoons (30 ml) of Kahlúa® in a shallow pan. Dip the ladyfingers in the espresso mixture, 4 seconds on each side. Line the dipped ladyfingers on the bottom of a 9-inch (23 cm) square pan, cutting them to fit the pan as you need them. Pour half the mascarpone/cream mixture on top of the ladyfingers. Repeat with a second layer of soaked ladyfingers. Finish by pouring the remaining cream on top. Cover with plastic and chill for at least 6 hours. When ready to serve, dust the top with cocoa powder and/or chocolate curls. 53