I’m just going to put this out there, I could not imagine a career as a butcher.
Not because of the blood. Not because of the guts. Not because you are chopping up raw, dead animals.
Nope, I could not be a butcher because your hands always stink. I don’t have an issue with prominent odours. As a cook your hands permanently smell of garlic or onion, or a combination of the two. But when it’s fish, or pork, or beef, or even chicken, quite frankly, it sucks!
Case in point, today I washed and filleted halibut in butchery class. The black, snotty slime that enveloped the fish, no problem. And filleting the halibut themselves was a ton of fun, I thought. However the stench that has permeated into the pores of my fingertips, now that is simply not cool. It doesn’t go away!!!! It is relentless!!!!!
I really have no idea where I was going with that, but on a completely different note, I made some delicious chocolate mousse the other day. So here’s the recipe. I promise it won’t make your hands smell bad!
2 to 3 ounces bittersweet or semisweet chocolate, chopped (1 bar of Lindt 70% has 10 squares, I used 6…I think this works out to 60 grams or so)
2 tablespoons butter
2 tablespoons butter
2 large eggs, separated
1/3 cup, plus 1/2 tablespoon sugar
1/2 tablespoon water
pinch of salt
|These are the only ingredients: eggs, chocolate, sugar, butter, salt and water.|
First melt the chocolate and butter over a double boiler. Set aside to let cool slightly.
Whip the egg whites with the salt. Once they reach the soft peak stage, add 1/2 tbsp. of sugar and continue whipping to form stiff peaks.
Over the same double boiler you used to melt the chocolate, beat together the egg yolks with the remaining 1/3 cup of sugar. Continue until they become at least doubled in volume and very pale in color. Remove from the heat and place over an icebath (I simply set the bowl in the sink which was filled with cold water). Beat until the mixture cools and thickens even more.
Combine the chocolate and egg yolk mixtures.
Gradually fold in the whites, beginning with 1/3 and then adding the remainder once this is incorporated.
Spoon into individual ramekins and allow to chill for at least 1 hour. The batch I made was perfect for 3 portions. It keeps for a few days so if you are only cooking for yourself, that chocolate fix is always available.
Because both the whites and the yolks are whipped, it is incredible how light and airy this mousse turns out. Thank you Julia Child! And David Lebovitz deserves some credit too for bringing the retro recipe to my attention. Yummy!