Chocolate Mousse Frosting

The Gourmandise School   of Sweets and Savories     Deadly. Efficiency in the kitchen is about more than drawer dividers and mise en place; it's about how many ways you can make chocolate mousse work for you. Let us count the ways. 1. Frozen Chocolate Mousse. Eat it straight from the freezer. 2. Chocolate Mousse Milkshake. Blend it from the freezer with milk.  3. Chocolate Mousse Givree. Cut a little top off an orange, scrape out its contents and serve said mousse inside the orange. 4. Chocolate Dip. Dip your favorite lacy cookies (tuiles, pizzelles, wafers). 5. Chocolate Frosting. See below. Chocolate Mousse Frosting Melt over a double boiler: 1 lb. bittersweet chocolate (or a blend of milk and dark) In a small saucepot, place: 1/2 cup sugar 1/4 cup water In the bowl of a stand mixer, whip: 8 yolks Set aside:  2 cups heavy cream 1. Beat the heavy cream to soft peaks and set aside for later. Wash the bowl and whip up the yolks on high speed until light in color. 2. Heat the water and sugar until it reaches 240 degrees F. 3. With the yolks beating on medium speed, slowly pour the sugar over, over until all the sugar mixture has been poured. 4. Turn the mixer on high speed and continue beating until a thick, unctuous mixture has formed (this may take a few minutes). 5. Add the melted chocolate, folding until fully incorporated. Fold in the whipped cream and chill the mixture until firm. Use however you like.   Devil's Food Cake If baking into cake pans, line them with a circle of parchment on the bottom. Preheat oven 350. Whisk together in a medium bowl: 1-1/2 cups sugar 1-1/3 cups flour 1/2 cup cocoa powder 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp salt Whisk together in a large bowl: 2 eggs 3/4 cup buttermilk (or 3/4 cup milk with a tsp of lemon juice) 1/3 cup vegetable oil 2 tsps vanilla extract 3/4 cup cooled coffee 1. Pour the wet ingredients over the dry and whisk until combined. Pour into pans. Bake. 2. Cool completely and frosting with chilled mousse. Cupcakes: makes about 12 cupcakes; bake at 350 for 15-20 minutes. Cake: makes two 6" cakes or two 8"x3" cake; bake at 350 for 25-35 minutes; less for thinner layers. Wishing you a delicious day,  Clémence and Hadley