Sunday, June 3, 2012

Chocolate Mousse

Chocolate Mousse, 6 servings

8 ounces semisweet chocolate chips
1/2 cup water, divided
2 tbsp butter
3 egg yolks
2 tbsp sugar
1 1/4 whipping cream

- Chill electric beaters and bowl in freezer, then use them to whip heavy cream until very thick and clumpy
- Melt chocolate, 1/4 c of water, and butter in glass bowl in microwave . . . should take a few minutes on half power, but check on it constantly (every 30 seconds) to stir.  Melt until reasonably smooth, although tiny bits of chocolate will add texture if desired.  Cool chocolate mix for 10 minutes.
- Whisk sugar, egg yolks, 1/4 c of water in heavy saucepan, then melt on low heat until temperature reaches 160 degrees F.  Remove from heat, whisk in chocolate mixture, then set entire saucepan into bowl of ice to cool quickly for about 5-10 min.  Fold in the whipped cream, spoon into dishes or chocolate cups, refrigerate for 4 hours

If you live in/near the mission in SF, grocery store duc loi at 18/mission sells beautiful chocolate cups in their baking section, as well as chocolate curls and other fancy decor.  I hit their produce for fresh raspberries to serve with the mousse.

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