I love the holidays. I really love Christmas. I also really love to cook. You know you are a cooking addict when you have to go to three different stores just to complete your grocery list. This year, viagra sale sickness is our son’s very first Christmas and we are lucky enough to host both sides of our family. Well, I think we are lucky, but my husband (who does all the clean up) might disagree. Whenever I am hosting, I tend to get carried away with the dishes I make. My family still teases me about 2 years ago when I made so much Beef Wellington that I was able to send each member home with their own personal Wellington. But this year, is so very special to me. It is CJ’s first Christmas and I know he won’t remember it, and I know my culinary exploits are a bit wasted on him, but there it is. The want and the need to do something fun for my son, and also for my other loved ones. So here is my culinary exploit for the day. Chocolate Mousse Mille Feuille. It’s the greatest love child between French and Scandinavian cooking…. well, ever. And apart from the making of the Krumkake, pretty easy to make.
Chocolate Mousse Mille Feuille
For the Mousse:
6 eggs; separated
1 cup granulated sugar
8 oz Chocolate ( I use a bar and break it apart)
1/4 cup butter; room temperature
1/2 tsp cream of tartar
For the Krumkake: (pronounced kroom-caca)
1 cup flour
1/2 cup sugar
1/2 cup butter; room temperature
1/2 tsp Vanilla
1/2 tsp Cardamom
8 tbsp heavy whipping cream
In a double boiler over medium/low heat, melt butter. Add broken up chocolate and stir until just melted. Do NOT over heat. Chocolate should be shiny, not grainy. Remove from heat to cool.
Separate eggs. Place egg whites in bowl of stand mixer fitted with whisk attachment. Beat egg whites until they form stiff peaks. Set aside. Add 1/2 cup sugar to egg yolks and beat until they turn pale yellow, about 2 minutes. Slowly add the egg mixture to the cooled chocolate, constantly stirring to avoid scrambling the eggs. Once the mixture is combined, add 1/3 of the egg whites into the chocolate and stir in. This helps to lighten the mousse. Take the remaining eggs whites, one scoop at a time and fold into the chocolate mixture. Be careful to fold gently as to maintain as much air in the mixture as possible. Refrigerate for at least 2 hours.
Add all ingredients to a small bowl and mix together with a handheld mixer. Batter should be the consistency of slightly runny pancake batter. Set aside. Heat your Krumkake iron on medium heat for 3-5 minutes before use. Rub iron liberally with cooking oil, either vegetable or olive oil. Drop a tablespoon sized dollop of batter onto iron. Immediately close lid and squeeze iron until the batter just starts squeezing out the sides. Each side needs between 1-2 minutes. Remove from iron with a fork and place them FLAT on a cooling rack. Remember, just like making crepes, your first 1 or 2 cookies won’t turn out. But you will get the hang of it. Batter yields around 30-40 cookies. But you only need 12 to make the Mille Feuille.
Place one cookie onto a cake platter. Scoop about 1/4 cup of chilled mousse on top. Spread as best you can, taking care to keep cookie intact. Place a second cookie on top pf mousse and repeat process until you have 12 layers. It’s okay if the cookies slightly crack when pressing them into place. Place completed Meille Feuille in the refrigerator for 2 more hours. Before serving dust with powdered sugar and shaved chocolate. I also serve mine with a generous dollop of homemade whipped cream.