1984: This is not the easiest dish to make but it is good enough to be worth the effort. I made this quite often for Christmas when we lived in NH.\u00a0 It’s been a long time, but in 2017 I used it for New Year’s Eve.<\/p>\n
In a medium saucepan, combine the semisweet<\/strong> and unsweetened chocolate.<\/strong> Cover and place in a larger pan partially filled with boiling hot water; set aside to melt.\u00a0 You can also use a microwave to melt the chocolate.<\/strong>\u00a0 Microwave for 30 seconds at a time, stirring in between.<\/p>\n Add and mix the rum<\/strong> to the melted chocolate.<\/strong> Set the pan of chocolate<\/strong> over the ice and stir until cool but not chilled. Delicately fold the chocolate<\/strong> into the whipped cream.<\/strong><\/p>\n Make simple syrup:<\/strong><\/p>\n In a small saucepan, combine 1 cup of the sugar,<\/strong> the coffee<\/strong> and \u2153 cup of water.<\/strong> Cook over moderate heat, stirring, until the sugar<\/strong> dissolves and the liquid is clear. Bring to a boil and let boil for several seconds. Remove from the heat and set in a pan of cold water;<\/strong> stir until tepid.<\/p>\n Blend the syrup:<\/strong><\/p>\n Add the syrup<\/strong> by dribbles into the perfectly melted chocolate.<\/strong> Beat in the butter,<\/strong> 1 TBS at a time using a portable mixer. Stir in the ground hazelnuts, vanilla<\/strong> and salt.<\/strong><\/p>\n Make the whipped cream:<\/strong><\/p>\n Pour the heavy cream<\/strong> into a bowl set over a larger bowl of ice.<\/strong> With a portable mixer, beat until the cream<\/strong> is almost doubled in volume and the beaters leave light traces on the surface, 4 to 5 minutes. Remove the cream<\/strong> from the ice.<\/strong><\/p>\n To assemble:<\/strong><\/p>\n Encircle a 6-cup souffl\u00e9 dish with a double thickness of wax paper, to make a collar standing 3 inches above the rim of the dish. Dissolve the remaining \u00bc cup sugar<\/strong> in \u00bd cup of warm water<\/strong> and add the remaining 3 TBS rum.<\/strong> Lay the ladyfingers<\/strong> or cake<\/strong> in a dish and dribble the syrup<\/strong> over them. Cover the bottom of the souffl\u00e9 dish with an even layer of the ladyfingers.<\/strong>\u00a0 In my 1.6L corning-ware dish, I used 8 for each layer; Add \u00bc of the mousse<\/strong> and spread. Repeat with the remaining ladyfingers<\/strong> and mousse.<\/strong> Chill.<\/p>\n Remove wax paper and garnish with the shaved chocolate.<\/strong><\/p>\n Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 8 \u2013 10 servings Recipe from Julia Child 1984: This is not the easiest dish to make but it is good enough to be worth the effort. I made this quite often for Christmas when we lived in NH.\u00a0 It’s been a long time, but in 2017 I used it for New Year’s Eve. 3\u00bdoz semisweet chocolate 1oz unsweetened chocolate \u00bccup plus 3 TBS dark rum 1\u00bccups sugar 2TBS instant coffee 2sticks (8 oz) unsalted butter, softened 6oz toasted…<\/p>\n
\nMelt chocolate:<\/strong><\/p>\n