In Which I’m a “Good Girl”

The Fannie Farmer Cookbook has a classic recipe for French pots de crème [say “po de khrehm”] a delicious, airy, not-too-sweet chocolate mousse. I made it for Mr. and Mrs. S a few weeks ago and again on Saturday as the finish to a meal of green beans and pasta with meat sauce.

Actually, despite what Fannie says, I think these are not true pots de crème–according to the Wikipedia article, pots de crème are baked in a water bath, like a custard. These are, I think, mousse au chocolat. Oh, well. Fannie was not necessarily known for her command of French cuisine.

Any Francophiles want to weigh in on this? Nora?

Whatever you call it, this stuff is good. Fair warning, though: they contain copious amounts of raw egg. I’m pretty comfortable eating raw stuff–provided that I know it has come from a clean environment–but I don’t feed it to my kids.

Which means more for me, hooray!

Oh, yes. And the “conscience” part. Mousse au Chocolat or pots de crème or whatever you call them typically call for melted chocolate. Yes, I could buy fair trade chocolate bars (see yesterday’s post) but I didn’t have any on hand. What I do have is some lovely fair trade organic Dutch-process cocoa, which we use for making chocolate birthday cakes and hot chocolate.

{here are some cocoa farmers in Uganda who are able to make a living wage selling their beans for a fair price.}

And it can be used to make mousse au chocolat, too!

Maybe not the classic recipe or technique, but it sure was good, especially with super-fresh farm eggs. Be sure your cocoa is Dutch-process–it makes a big difference; it’s milder and much, much smoother.

[Mrs. S. said: “This was delicious. You’re a good girl.”]

Well, shoot. Just when I think I’ve given to someone who can’t repay, she goes and does just that.

Here’s my recipe:

Melt together over low heat:

6 tablespoons butter

6 tablespoons fair-trade Dutch process cocoa powder

6 tablespoons sugar (fair trade!)

2 tablespoons water

Meanwhile, separate:

4 eggs

Beat the whites until stiff and glossy and set aside.

Beat the yolks until very thick and lemon-colored, and then beat in the cooled, melted chocolate mixture. Beat in:

1 teaspoon each of vanilla extract and rum or brandy

Gently, gently, gently fold in the whites. Spoon into small cups or glasses (about 1/2 cup in each). Chill, covered, for 12 hours.

Serves 4-6

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