Chocolate Mousse
INGREDIENTS
1/4 cup granulated sugar
2 1/2 cups whipping cream divided
8 ounces semi sweet baking chocolate chopped
2 teaspoons vanilla extract
For the garnish:
shaved chocolate
whipped cream
Instructions
· Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating.
· Heat 1 cup of cream in a small sauce pan until hot. With the mixer on, stream 1/2 of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining 1/2 cup cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes).
· Mix in the vanilla and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth.
· Pour the mix into a large bowl, cover, and place in fridge for 1.5-2 hours, stirring every 20-30 minutes. Once no longer warm, remove from the fridge and whip up the remaining 1 1/2 cups heavy cream to stiff peaks. Fold the cream into the cooled chocolate mixture.
· Pipe or spoon the mouse into small glasses. Cover and place in fridge until ready to serve.
· Garnish with fresh whipped cream and shaved chocolate.
· Heat 1 cup of cream in a small sauce pan until hot. With the mixer on, stream 1/2 of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining 1/2 cup cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes).
· Mix in the vanilla and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth.
· Pour the mix into a large bowl, cover, and place in fridge for 1.5-2 hours, stirring every 20-30 minutes. Once no longer warm, remove from the fridge and whip up the remaining 1 1/2 cups heavy cream to stiff peaks. Fold the cream into the cooled chocolate mixture.
· Pipe or spoon the mouse into small glasses. Cover and place in fridge until ready to serve.
· Garnish with fresh whipped cream and shaved chocolate.
Source
: here
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