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
- 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.
- Add the hot cream into the egg mixture in a slow stream, whisking until combined.
- Transfer the mixture back to the saucepan and cook over moderately low heat, stirring constantly, until it registers 160 degrees on a thermometer.
- Pour the custard through a strainer into a bowl.
- Stir in the vanilla. [Note: To vary the flavor, you can replace with another extract or liquer.]
- Melt the chocolate in a double boiler or a metal bowl set over a pan of simmering water, stirring frequently.
- Whisk the custard into the chocolate until smooth.
- Allow the mixture to cool during the next step.
- Beat 1 ¼ cups of cream in a bowl with an electric mixer until it just holds stiff peaks.
- Whisk one-fourth of the cream into the chocolate custard to lighten and then fold in the remaining cream gently but thoroughly.
- Spoon the mousse into 8 stemmed glasses or ramekins and chill, covered, for at least 6 hours.
- Let stand at room temperature for about 20 minutes before serving.
- (Optional) Beat 1 cup of cream until it holds stiff peaks and then spoon on each mousse before serving.
