MOUSSE AU CHOCOLAT AU CARMEL AU BEURRE SALÉ
(Salted Butter Caramel-Chocolate Mousse) from My Paris Kitchen by David Lebovitz
Not much can leave me speechless.
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE.
Words. Cannot. Describe.
It’s Cook-the-Book Fridays and this week’s mousse is a thumbs up choice. The jar is by Weck. I use their containers for gift-giving.
Since every drool-worthy dessert needs a simple meal as its prop, I’m nominating this old-timer, Pasta Citron avec Jambon and Olives from Le Procope in Paris. Claiming to be the oldest cafe in Paris (George Washington probably slept there also.), their no-frills recipe has withstood the test of time. Just by tossing together a green salad and adding a hunk or two of country bread, you’ve got a springtime meal to thrill your family or dazzle your guests. Promise.
Despite some unpacked duffels and adjusting to my 940 square feet condo in a bout of settling frenzy, I’m home in Aspen (Pitkin County). Small spaces translate to everything owning its place. Otherwise, it’s chaos. Since I’m currently wearing my re-organization crown and in honor of my “speechless” mousse, this week’s post is visual.
Enjoying a reunion with new friends, Rita, Bobbie and Susan (LtoR) before returning to Colorado. Bear Valley Trail. Point Reyes National Seashore.
Before driving home, I made one last trip to California’s Marin and Sonoma counties. In February, if you recall, I spent 4-days in the Sacramento-San Joaquin River Delta on a ecology field/boat trip to learn more about water issues. I was a Coloradoan and a bit resentful that California was taking so much of our water. The other 23 participants were Californians and defended their Colorado River water rights. (They were correct, of course.) In truth, we were all on the same team and just wanting to do better.
Shells and Sand Dollars from Limantour Beach, Point Reyes National Seashore.
While there, I met three other women and, like often, in parting we promised to keep in touch. Usually once the blush of a trip fades, those experiences just become wonderful memories. For whatever reasons, this promise bore fruit. In March I spent a long welcome-to-southern California weekend in Venice with Susan Seeck, a LA clinical therapist. Before leaving California, Susan and I visited Rita Bernardi, a retired educator from North Marin, and Bobbie Curley, who grows grapes in Sonoma.
Following Rita’s tutorial, Susan and I tried our non-Italian hands at Bocce Ball. I fulfilled my PE requirement at Florida State by taking Bowling (not particularly proud of that) so I held my own.
If my winter needed a finale, this adventure worked. While organizing the trip, Susan and I suggested to our hostesses that one evening the two of us would cook a meal. Offer accepted. That’s when Susan remembered Le Procope’s pasta with lemon, ham and black olives, a delicious pasta dish she’d made long ago. It wasn’t difficult to create a meal to compliment it and “tote” the ingredients/wine to Novato where Rita and her husband, David, live.
Susan made the pasta topping while David boiled the pasta (perfect) and tossed it together.
Readers, it’s an easy menu. You know I never take the road less travelled in the kitchen. I always trot down the tried, true and simple route. That’s why I’m sharing all this yumminess with you today.
Our farewell dinner at my namesake restaurant in Sonoma.
The most difficult part of making the mousse is having to wait eight hours while it chills. In the spirit of full disclosure, I only managed four. It was scrumptious.
Mise en Place. The most important thing a cook can do is gather all the ingredients together BEFORE cooking. Do it.
At the end of the day all the ingredients have been used/included and the recipe will be a success. It’s called Mise en Place.
MOUSEE AU CHOCOLAT AU CARMEL AU BEURRE SALÉ
(Salted Butter Caramel-Chocolate Mousse) from My Paris Kitchen by David Lebovitz
Serves 6
INGREDIENTS
1/2 cup granulated sugar
3 tablespoons salted butter, cubed
1/2 cup heavy cream
6 ounces bittersweet or semisweet chocolate, chopped
4 large eggs, room temperature, separated
1/2 teaspoon flaky sea salt, preferably fleur de sel
DIRECTIONS:
1. Spread the sugar over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
The sugar is beginning to caramelize. Watch it carefully and you’ll be fine.
2. When the caramel is a deep amber color and starts to smoke, wait a brief moment for it to smell just slightly burnt. Remove the caramel from the heat and quickly whisk in the butter, stirring until melted. Gradually whisk in the cream, stirring until all the little bits of caramel are completely melted. If everything was well stirred there shouldn’t be any hard caramel bits left over. However, if some remain, strain the mixture to remove them.
3. Once smooth, add the chocolate, stirring gently until melted and smooth. Scrape the mixture into a large bowl and let it to cool to room temperature. Once it’s cooled, whisk in the egg yolks.
Here’s the mousse mixture before the egg whites are folded in.
4. In a separate bowl, whip the egg whites to stiff peaks. Fold 1/3 of the whipped egg whites into the chocolate mixture, also sprinkling in the flaky salt. Fold in the remaining whipped egg whites until no white streaks remain. Divide the mousse into serving glasses or transfer to a decorative serving bowl. Chill for at least 8 hours. Serve chilled straight up(my preference) or, with fresh berries, espresso beans embellishment or a dash of whipped cream.
Why is this my favorite photo? It tells a story. Susan is cooking. Rita, our hostess who grew these gorgeous roses, is watching. And, Bobbie (off camera), who lost her husband recently, is pouring David some wine. She shared a bottle from her husband Joe’s last vintage. Our friendship of 2 months will be ongoing!
LE PROCOPE’S PASTA WITH LEMON, HAM & OLIVES adapted by Patricia Wells, Bistro Cooking cookbook
Preparation time: 15 minutes
Cooking time: 5 to 7 minutes
Yield: 4 to 8 servings
INGREDIENTS:
2 lemons, scraped of their yellow rind and juiced ( 1/4 cup)
Salt
1/2 cup extra-virgin olive oil
1/2 cup (3 ounces) oil-cured black olives, pitted
1/2 pound unsmoked ham or prosciutto, cut in thin strips (We used prosciutto, a good choice.)
2 teaspoons fresh thyme leaves (P. Wells, “It is well worth finding some fresh thyme. If you can`t, infuse some dried leaf thyme by letting it steep in cold water for a good 15 minutes, then strain and pat dry.”)
Coarsely ground black pepper
1 pound long pasta, preferably fine like spaghettini or capellini (angel hair)
DIRECTIONS:
1. Whisk lemon juice with a little bit of salt in small bowl until dissolved. Whisk in oil, then set aside.
2. If necessary, pit olives with a cherry pitter or place the side of a cleaver or wide-blade knife over the olives, give them a very hard whack with your fist, pressing down on the knife blade, roll it back and forth over olives, then pick out pits.
3. In a large shallow bowl, combine the olives with ham, thyme and lemon rind. Season with salt and pepper. Toss to blend. Set aside.
3. Just before serving time, heat 4 quarts of water to boil. Add a tablespoon of salt and the pasta all at once. Cover pot until it returns to boil. Remove cover and stir with wooden spoon until the strands no longer are bunched together. Cook until al dente (crisp tender).
4. Drain and immediately transfer to a warm serving bowl. Pour on the dressing and toss gently. Serve immediately, garnishing with freshly ground black pepper ONLY being careful to divide the ham and olives proportionately.
TIP: I suggest serving this pasta dish with no embellishments at all. It needs nothing.
Cook-the-Book Fridays is a virtual international group who are making their way through David Lebovitz’s My Paris Kitchen cookbook. To see what others have dished up this week or to join our group (it’s fun), go here.
Cannot wait to see you — and hike — in Aspen. We should be there by the third week of May. Happy Mother’s Day, Mary!
DWB, just got back too and love catching up with you by reading your blog. You are a friend magnet who can magically connect with like minded friends.
I am now officially hungry too…the pasta dish is something quite different I would love to try…
but honestly scared to death of any mousse that leaves you speechless.
Hugs, Rocks
OMG (I’m not speechless)!! That mousse!
If you had made that also at the Marin dinner, you wouldn’t be in Aspen today. We would have held you captive until we had our full of it. Maybe by the end of summer…
Have a great summer, Mary. Then, come back to California, where you’re truly loved and appreciated!
Sorry I am not in Aspen to welcome you home. I loved this week’s blog…mousee and pasta sound great. However, I am still laughing that you took bowling in college!!!
I cannot wait to see you at the end of the month!
xxoo
Wow that’s quite the dinner menu!
This menu sounds as inspired as your adventures and new friendships! Thanks for posting the pasta recipe… I will definitely try it out as I love prosciutto lemon and olives so very much. And the mousse! My God that mousse!
Welcome home!!! I made your cookies from a recent post and now I must make David’s mousse! You’re a bad influence, you know 😉 Once you get through organizing your space, would you like to come to Indiana and help me! I’m afraid Nick will be returning home with 4 years of cr@p—lord help me!!!
That mousse looks amazing and the pasta sounds like something my family would love!
I love reading about your adventures and the people you meet along the way. I find it uplifting and inspirational x
Wow! This is a full menu filled with good food, historic recipes and, best of all, great friendships. Good luck with your new condo. I’m sure you’ll make it a very happy and adventurous place.
I’m penciling that mousse recipe into my calendar:)
Making new friends is a wonderful thing and it looks like you had a fun adventure in my ‘neck of the woods’ I’m so glad you experienced hiking in Point Reyes, one of my all time favorites! Next time you visit Marin let me know, I would love to show you a few of my favorite trails 😉
You always have deliciousness going on in your kitchen Mary and fun friends as well. I know they love coming to your house or cooking with you!
We loved the mousse too! Great photo of the empty jar
Did you bring any of those jars in your cooler for your road trip home? Seems like the perfect snack! WE loved it here, even the resident non-chocoholic. The pasta sounds delicious! I plan to copy that menu some time soon. Glad you made it home safely! Can’t wait to hear about your Aspen adventures.
It’s wonderful when travel friendships persist into everyday life – it’s rare, but when it happens, it’s such a gift. It sounds like you shared a fabulous meal. David’s mousse is going to be my go to from now on – I can’t resist the little bit of extra oomph the caramel brings to it. I hope you’re settling in well at home, after all your California adventures.
Good to know you arrived home safely (at the Grant?). Mary you are always surrounded by picture-load of family and friends wherever you are!
What a great dinner. I´m so doing the pasta dish.
Beautiful, Mary!! I love the jars for the mousse. I bet you were glad this year that you waited until May; I remember last year April was a little too early and it sounds like it was the same again. But, I can also imagine you raring to get back starting in April, especially since here spring has fully sprung by then! That pasta also looks fabulous and I love how simple and easy that entire dinner is. Very elegant, too!
What a wonderful, easy meal…what could be better?? Next time you’re here Mary, we’re cooking together!!!
I did the pasta dish last night and it was so good. This is now my son’s favorite.
I think I need some Weck jars for next time I make this mousse (and you know there will be a next time!). Thank you for the very nice comments you made on my blog. It’s nice to hear!
Thank you for the additional recipe of pasta, ham and olives!! I love lemon in anything- cannot wait to try this. I too loved the mousse, but had to make 6 – it was so rich, I was glad to have more of it 🙂
I love your pictures!
Hi Mary, love reading about your adventures, your travels are the best. Always wanted to hike in that part of California, so pretty. Your mousse sounds divine. Take care!
Mary, sounds like one amazing recipe – it seems that the longer I wait, the more recipes pile up for me that I I have “to catch up on”. I just cannot find the time these days. But I am hopeful that once I have finished my submissions for the cookbook at the end of the week, I will have the time and the patience to tackle the quiche as well as the mousse for dessert. I am inspired by your post – I just need longer days…
What wonderful friendships you forged…
Andrea