Chocolate Mousse

Ingredients

2 cups heavy chilled cream (raw or lightly pasteurized if possible)

4 large egg yolks

3 T sucanat or maple syrup

Pinch of salt

1 tsp vanilla

7 oz. dark or bittersweet chocolate, chopped

1 cup of heavy cream for topping (optional)

 

Cooking Instructions

  1. Heat ¾ cup cream in a 1-quart heavy saucepan until hot (do not boil). In the meantime, whisk together yolks, maple syrup, and pinch of salt in a metal bowl until combined well.
  2. Add the hot cream into the egg mixture in a slow stream, whisking until combined.
  3. Transfer the mixture back to the saucepan and cook over moderately low heat, stirring constantly, until it registers 160 degrees on a thermometer.
  4. Pour the custard through a strainer into a bowl.
  5. Stir in the vanilla. [Note: To vary the flavor, you can replace with another extract or liquer.]
  6. Melt the chocolate in a double boiler or a metal bowl set over a pan of simmering water, stirring frequently.
  7. Whisk the custard into the chocolate until smooth.
  8. Allow the mixture to cool during the next step.
  9. Beat 1 ¼ cups of cream in a bowl with an electric mixer until it just holds stiff peaks.
  10. Whisk one-fourth of the cream into the chocolate custard to lighten and then fold in the remaining cream gently but thoroughly.
  11. Spoon the mousse into 8 stemmed glasses or ramekins and chill, covered, for at least 6 hours.
  12. Let stand at room temperature for about 20 minutes before serving.
  13. (Optional) Beat 1 cup of cream until it holds stiff peaks and then spoon on each mousse before serving.
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