Sunday, February 10, 2013

Chocolate Mousse


·         8 ounces semisweet chocolate, chopped fine
·         4 large egg yolks
·         6 tablespoons sugar
·         1 3/4 cups heavy cream
·         2 teaspoons vanilla extract
·         Pinch of salt
·         shaved chocolate, whipped cream or strawberries for garnish




Melt the chocolate by adding to a bowl placed over simmering water and stirring until melted and smooth. Remove from the heat.

Whisk together the egg yolks, 4 tablespoons sugar, 3/4 cup heavy cream and a pinch of salt in a medium 2-quart curved bottom saucepan. Place over medium heat and stir constantly until the mixture is thick, about 3 minutes. Whisk in the chocolate and vanilla. Strain the mixture into a large bowl using a fine mesh sieve and place in the refrigerator until chilled, at least 30 minutes.

Beat the remaining 1 cup heavy cream and remaining 2 tablespoons of sugar until stiff peaks form. Gently fold the whipped cream into the chilled chocolate. Divide the mousse evenly among 4 individual serving dishes and cover with plastic wrap. Place in the refrigerator to chill for at least one hour. Serve with shaved chocolate, whipped cream or strawberries