Wolfgang Puck BHM00240 manual Heavenly Chocolate Mousse, Chocolate Chip Cookies

Heavenly Chocolate Mousse

Serves 8

INGREDIENTS

4 egg yolks 3/4 cup sugar

5 ounces bittersweet chocolate

5 ounces unsweetened chocolate 1/2 cup heavy cream

8 large egg whites

2 teaspoons lemon juice

METHOD

1Attach the beaters to the mixer. In a large bowl, mix egg yolks with 1/4 cup sugar until they become a pale yellow.

2Melt chocolate over a bain-marie or in a heat-proof bowl over simmering water.

3In small saucepan, bring cream to a boil and stir it into the melted chocolate.

4Stir the chocolate mixture into the egg yolks and sugar. Set aside.

5With the mixer attached with the beaters, beat egg whites and lemon juice until they reach soft peaks. Add remaining 1/2 cup sugar slowly with the mixer on speed 3. Increase speed to 5 and continue to beat until whites are stiff and very shiny, approximately 7 minutes.

6Stir one third of the whites into the chocolate mixture to lighten it. Fold in the remaining beaten egg whites, a third at a time.

7Pour into individual serving glasses or bowls and chill at last six hours or overnight.

Note: If the chocolate and egg yolk mixture should tighten, place the mixture back over the bain-marie, and vigorously whisk in 3 or 4 tablespoons of the beaten egg whites. The chocolate will smooth out so you can continue with the recipe.

PRESENTATION

Serve in individual glass dishes topped with whipped cream and shaved chocolate.

Chocolate Chip Cookies

Makes about 2 1/2 dozen cookies

INGREDIENTS

1 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa 3/4 teaspoon baking soda 1/4 teaspoon salt

8 ounces (2 sticks) unsalted butter,

at room temperature, cut into small pieces

1 cup light brown sugar 3/4 cup granulated sugar 2 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 ounces bittersweet chocolate, melted over water bath or in microwave 2 cups (1/2 pound) coarsely chopped pecans or walnuts,or toasted

and cooled unsalted peanuts, coarsely chopped

1 3/4 cups semisweet chocolate chips

METHOD

1Sift together the flour, cocoa, baking soda, and salt. Set aside.

2In a large bowl, soften the butter with the mixer equipped with the beaters. Mix on speed 4 until butter is softened. Add the brown and granulated sugars, increasing the speed to 5. After the sugar is incor- porated, continue to mix until fluffy, stopping to scrape down sides of bowl when necessary. Reduce speed to 3 and add the eggs, one at a time, and the vanilla.

3Stop mixer, scrape in the melted chocolate, and beat until thoroughly combined with mixer set to speed 4. Reduce speed to lowest setting. Gradually add flour mixture, and beat just until combined. Add nuts and chocolate chips, and again beat just until combined. If the dough is soft, wrap in plastic wrap and refrigerate until firm, 1 to 2 hours.

4Position rack in center of oven and preheat oven to 350°. Line two baking trays with parchment paper.

5Using a small ice cream scoop, divide the dough into mounds, about 2 tablespoons each, forming small balls of dough. (Dough can be rolled, placed on trays, and refrigerated until needed.) Arrange the rolled balls on the prepared baking trays, about 2 inches apart. Bake until slightly firm to the touch, about 15 minutes, reversing trays front to back after 7 to 8 minutes. Remove cookies from trays with a wide metal spatula and cool on wire rack. If reusing a baking tray, cool slightly before arranging balls of dough on it.

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