Julie and Julia, and Chocolate Mousse

Where to begin with this one.

Hm, I s'pose the beginning would be a good start. Back in December a bunch of BakeSpace buds got together online and started reading The Julie / Julia Project. I thoroughly enjoyed the book. So much so that before I finished the 2nd chapter, I began this blog. (yep...you can blame the whole mess on that book!)

We soon discovered that a movie was being made about the book. OMG....the excitement and anticipation. Seriously, I, and many others have been waiting since for ever, for the movie Julie and Julia to come to theaters!

THEEEEEEEEN!!! BakeSpace set up a Julie and Julia Kitchen with recipes and everything....and had a really awesome contest where people got to win tickets to the advance screening!!!! Ok...this is like a foodies Christmas!

So...to make long story not so long...I participated in the contest and WON!! Yeah BABY I won!!! Two tickets for July 30th to attend the advance screening of Julie and Julia in Hollywood at the Arclight Theater.

This foodies was walking on sunshine.

And I shared my sunshine with my oldest daughter....

Sorry the picture sucks. I only had my cellphone on me and well....thats how it came out. (This was taken inside the theater before the movie started)

We both had such a wonderful time. Loved the movie!! Even if you're not a foodie....go see the movie. Its funny, charming, endearing....and it will make you hungry.

Not only did we see a fantastic movie, compliments of BakeSpace and Sony....

THANK YOU!!!!!!

But we were given the VIP treatment. We got a couple of freebies, ya ya...schwag..whaaat ever!! (but you gotta LOVE that!!)

And....we were invited to a party after the movie, out on the balcony. They served lovely platters of fruit, cheese and crackers. It was a gorgeous night out...and an all around wonderful experience.

Here's a couple of "cellphone" pics of the Arclight Theater

This is the entrance of the theater (picture taken from the balcony party)

And this is the lobby (picture taken from the upstairs bar...ya...they serve alcohol at this theater!!)

After 2 hours of laughing and relating and even learning a few things....we were seriously hungry. And for some reason, we both were craving breakfast food. Natalie was dying for eggs benedict and I wanted poached eggs.

Anyways, since August seems to be all about Julia Child, which it should be since her birthday is August 15th, I decided that this blog would include a Julia Child, Mastering the Art of French Cooking recipe....

Mousseline Au Chocolat

But first....lets "get in the mood"

How does it look? You know....it would be kinda fun to cook with just......errr.....never mind.

Anyways.....

Let me quote what I would have to say is the most understated sentence I've ever read in a cookbook:

"Among all the recipes for chocolate mousse this is one of the best....."

This chocolate mousse does things to your mouth....and your taste buds that should only be done in private. And thats all I'm going to say about that before I start talking about sex and orgasms and other sensual food porn-ish things.

4 eggs, separated

3/4 cup fine sugar (I used bakers sugar)

1/4 cup orange liqueur

6 oz semi-sweet baking chocolate (I used bitter-sweet by accident)

4 tablespoons strong coffee

6 oz unsalted butter, softened (I didn't have unsalted so I used regular)

pinch of salt

1 tablespoon granulated sugar

Beat the egg yolks and sugar together until the mixture is thick, pale yellow and forms a dissolving ribbon

Beat in the orange liqueur. Set the mixing bowl over a not-quite-simmering pot of water and continue beating for 3 - 4 minutes until the mixture is foamy.

Then place the bowl over cold water and beat for another 3 - 4 minutes until the mixture is cool and forms the ribbon again. Julia says that it will have the consistency of mayonnaise.

Chop up all your chocolate

Combine the chocolate and coffee and melt in a double boiler or if you don't have one, (cuz I don't) put it in a bowl and put the bowl over a pot of simmering water ...

Stir until melted

Remove the bowl from the heat and beat in the butter, a little at a time until smooth and creamy.....

Beat the chocolate into the egg yolks and sugar mixture...

I was kinda digging the swirls and designs my mousse was making here

Beat the egg whites and salt until soft peaks are formed....

I think those look like pretty soft peaks, don't you? I mean, I'm not all that experienced with this egg peak thing...so I could be wrong.

Sprinkle in the sugar and continue beating until stiff peaks are formed.....

I'd say that's one stiff peak!!

Stir one forth of the egg whites into the chocolate mixture

Fold in the rest. Turn into a serving dish or dessert cups....

Refrigerate for at least 2 hours and then let your taste buds release their inhibitions and explode into oblivion!!