Thursday, February 14, 2008

Chocolate Mousse

9 ounces semisweet Morsels
1 cup heavy cream
1 large egg
2 large egg yolks
Pinch fine salt
1/3 cup sugar
Put the chocolate in a medium heatproof bowl. Microwave on 50% power for 1 minute...stir...repeat until smooth and creamy. Whip the cream in a medium bowl until it holds soft peaks. Don't overwhip. Cover and refrigerate until needed.
Put the eggs in another bowl that sets over water on medium heat. I used a large stock pot with a drain insert and just set the bowl in the insert so it didn't touch the water. Beat the egg yolks, pinch of salt, and sugar until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs are fluffy and warm to the touch, about 10 minutes. Remove the bowl from the heat and continue beating on high speed about 5 minutes more until you can pull beaters from mixture and thick creamy ribbons drip back down.
Slowly pour egg into chocolate and mix on low until creamy. Slowly add whipped cream into mixture and mix on low until a mixed mousse. Pour the mousse into 4 serving dishes or wine glasses. We crumbled up graham crackers in the bottom and poured the mousse over it and garnished with a few chocolate can also add "whip cream" as a topping with chocolate shavings. Cover and refrigerate until set, about 1 hour. Serve. This is a very thick rich creamy mousse. For a darker richer mousse you could try bittersweet chocolate and/or decrease cream as some other recipes suggest but I haven't tried that. This recipe was adapted from a Food Network recipe.

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