More than a chocolatier, I am a writer.
Life and all its pleasures interests me.
I love tastes like deep dark chocolate, smells like luxury perfume, and skies full of night stars. I love art, music, literature. I love all things beautiful and all things that excite the senses.
But I understand as well that true pleasure comes from true abstinence. Pleasure is only truly known by the ascetic who learns to delay it.
That is the premise of this poem. Enjoy the poem. Enjoy the mousse.
FAST
Hold back from your stomach until it is a hollow canoo.
It will echo and crave-
starve it still.
Deprive it until taste buds want
and body weakens.
Then make a chocolate mousse.
Add butter,
eggs,
chocolate,
cream.
Then find one ray
just as the sun is taking all its rays back to the belly of the earth-
find one ray and sit in it.
There you must eat this wonder,
bite by bite,
and marvel at the glory of food,
the glory of your mouth
and tongue
and the glory of that single ray of sun.
Basic Chocolate Mousse
Serves 8Ingredients: 1 cup chopped bittersweet chocolate
1 stick unsalted butter
4 egg yolks
5 egg whites
3 tablespoons granulated sugar
1/2 cup chilled heavy cream
Chopped nuts, to serve
Fresh berries, to serve
Freshly whipped cream, to serve
Directions: 1. Melt chocolate and butter in a double boiler over low heat, stirring until no lumps remain. Remove from heat, transfer to a large bowl and allow to cool slightly. Whisk in egg yolks one at a time until well combined. Set aside.
2. In a second large bowl, beat egg whites until soft peaks form. Slowly beat in the sugar and continue to beat until stiff peaks form. Fold the egg whites into the chocolate mixture and set aside to further cool.
3. In a medium bowl, whip cream until soft peaks form. Once chocolate mixture is cool, fold in whipped cream until no white streaks remain. Spoon mousse into serving bowls and chill. Serve with a garnish of chopped nuts, fresh berries or a dollop of whipped cream.
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