Julias Chocolate Pie Recipes

JULIA'S CHOCOLATE TART DOUGH

Steps:

• To make dough in food processor fitted with metal blade: put the flour, cocoa, sugar and salt in work bowl and pulse just to blend.
• Add butter and pulse 8-10 times, until pieces are about the size of small peas.
• With machine running, add yolk and ice water and process, in short bursts, until JUST crumbly- don't overwork it!
• Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.
• Gather the dough together and shape it into a rough square.
• Pat it down to compress it slightly, and wrap in plastic.
• Chill until firm, at least 30 minutes.
• The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month.
• Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.
• Cook's note: When I made this, I stuck the dough in the freezer to chill, then promptly forgot about it.
• 4 hours later, when I remembered to pull it out, it was frozen solid.
• I pulled out my box grater and grated it directly into the pie pan.
• It worked beautifully, no roling involed: just patted it all down into place.

JULIA'S BEST EVER CHOCOLATE CHIP COOKIES IN A JAR

Steps:

• Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid.
• Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.

JULIA CHILD'S CHOCOLATE MOUSSE

Steps:

• Place the chocolate and 4 Tbsp strong coffee in a small sauce pan and place in a pan of hot water. Stir for a minute or so until melting begins.
• Place egg yolks in a bowl and beat, adding the sugar in a thin stream. Continue beating until the mixture is thick, pale and forms a ribbon. Beat in the rum. Set over a pan of almost simmering water and beat for an additional 5 minutes. Test with your finger to make sure the mixture is warmed through.
• Allow to cool. It should again form a ribbon and have the consistency of thick creamy mayonnaise.
• Stir the chocolate until smooth and gradually add the softened butter. When totally in corporate stir the mixture into the yolks and sugar.
• In a clean dry bowl beat the room temperature egg whites. Begin slowly and increase the speed until soft peaks are formed. Sprinkle with 2 TBSP of sugar and a pinch of salt. Continue beating until stiff peaks are formed.
• Fold 1/4 of the stiff egg whites into the chocolate mixture to lighten it. Scoop the remaining egg whites on top and delicately fold them inches.
• Place into a mold or serving dishes and chill for several hours or overnight.
• Serve with whipped cream if desired.