Tuesday, January 31, 2012

Chocolate Mousse

Chocolate Mousse
Courtesy of: Pat & Gina Neeley

8 ounces semisweet chocolate, chopped fine (we used a bar of semi sweet baking chocolate)
4 large egg yolks
6 tablespoons sugar
1 3/4 cups heavy cream
2 teaspoons vanilla extract
Pinch of salt
Dark shaved chocolate, for garnish
Whipped cream, for garnish

Melt the chopped chocolate using a double boiler - or a glass bowl fit over a pan of simmering water. Stir until completely melted and smooth - then 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. (We didn't strain ours, and I found a few lumps in it - but not too bad)

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 (I'd do more like 6 dishes or more - it's VERY rich) and cover with plastic wrap. Place in the refrigerator to chill for at least one hour. Serve with shaved chocolate and whipped cream. 

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