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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