Thursday, December 27, 2018

Chocolate Mousse (GF)


Chocolate Mousse (GF)
(8 servings)


Ingredients:

¾ cup Whole Milk
2 tbsp. Sugar
4 large Egg Yolks
10 oz. Bittersweet or Semisweet Chocolate (see note)
2 tsp. Rum or Cognac
½ cup Heavy Cream

Directions:

In a medium saucepan, heat milk and sugar over medium heat 1 to 2 minutes or until 130-degrees, stirring occasionally.  In a large bowl, whisk egg yolks until smooth.  Slowly pour warm milk mixture into yolks, whisking constantly.  Pour mixture back into saucepan.  Cook over medium heat 5 minutes or until mixture thickens and coats the back of a spoon, stirring constantly.  Do not allow to boil.  Place chopped chocolate in a large bowl.  Stain milk mixture through a fine-mesh sieve over the chocolate.  Let stand 1 minute.  Stir until chocolate has melted and mixture is smooth.  Stir in rum or cognac.  Let cool 30 minutes.  In a large bowl, beat cream with a mixer on medium up to 2 minutes or until soft, droopy peaks form.  Do not overbeat.  Cream should move loosely in bowl.  Fold one-third of chocolate mixture into whipped cream.  Fold whipped cream mixture chocolate mixture just until there are no visible streaks.  Chill, covered, at least 2 hours before serving.

Notes:              It’s best to use 55 to 70 percent cacao.  Be sure to finely chop it up before starting the recipe.

Ideas for Future Efforts
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