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Category: Mousse
Prep Time: Cook Time: Total Time:
2 cups chilled heavy cream
4 large egg yolks
3 tbsp sugar
1 tsp vanilla
4 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
4 oz fine-quality semisweet chocolate, finely chopped
Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160 degrees on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolates in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
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DOUBLE CHOCOLATE MOUSSE
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Category: Mousse
Prep Time: Cook Time: Total Time:
2 cups chilled heavy cream
4 large egg yolks
3 tbsp sugar
1 tsp vanilla
4 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
4 oz fine-quality semisweet chocolate, finely chopped
Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160 degrees on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolates in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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