La Vie En Rose Dinner Party

French Kiss

Ingredients

3/4 oz Chambord
3/4 oz peach schnapps
3/4 oz vodka
splash orange juice
splash pineapple juice
splash cranberry juice

Preparation

Combine ingredients in a shaker with ice. Strain and serve into a martini glass straight up.

DANIEL’S CHOCOLATE MOUSSE

Prepared in 30 minutes plus 2 hours refrigeration.

Ingredients

2¼ cups heavy cream

8 oz bittersweet chocolate, finely chopped

⅔ cup plus ½ cup sugar

6 large eggs, separated

3 large eggs

Chocolate shavings for serving

Whipped cream for serving

Preparation

In the bowl of a mixer fitted with the whisk attachment, whip the cream until it barely holds soft peaks. Do not overwhip. Put the chocolate into a large bowl set over a pan of simmering water, making certain that the bottom of the bowl does not touch the water. Stir occasionally with a rubber spatula until the chocolate has melted and is hot. Remove from the heat.

Combine the ⅔ cup sugar and ¼ cup water in a small, heavy saucepan; bring to a boil without stirring. Cover and boil until the sugar has completely dissolved. Uncover and let the mixture boil until it reaches the soft ball stage, 240°F, on a candy thermometer. Meanwhile, beat the egg yolks and whole eggs in the bowl of a mixer fitted with the whisk attachment until thick and pale. When the syrup reaches 240°F, pour the syrup in a fine stream into the eggs, beating at high speed until the mixture is cool, 8 to 10 minutes. Transfer the egg mixture to another bowl. Wash the mixer bowl and whisk.

Put the egg whites into the clean mixer bowl. While whisking, gently add the remaining ½ cup sugar. Place the bowl over a pot of barely simmering water, making certain that the bottom of the bowl does not touch the water, and stir until the mixture is hot to the touch. Attach the bowl to the mixture and whip with the whisk attachment, until the meringue holds tall, stiff, glossy peaks.

Fold one-third of the yolk mixture into the meringue. Working very quickly, fold the whipped cream into the hot melted chocolate (if the chocolate is not hot, rewarm over simmering water or in the microwave). Fold in the yolk mixture and then the meringue until just blended.

Spoon the mousse into a large serving bowl and refrigerate until chilled, about 2 hours. Serve family style with chocolate shavings and whipped cream alongside in separate bowls. Serves 6 – 8.

Daniel’s Dish: Entertaining at Home with a Four Star Chef, Daniel Boulud, Filipacchi Publishing, 2003