Chocolate Mousse

Ingredienser

8 ounces bittersweet baking chocolate

½ cup water, split in two

2 Tablespoons unsalted butter

1 teaspoon vanilla extract

3 egg yolks

¼ cup sugar

1 ¼ cup heavy whipping cream

Instruktioner

Make whipped cream and set in the refrigerator until ready to use. To do so, beat cold heavy cream in a cold bowl until soft peaks appear.

Preheat water in the double boiler over medium heat. Add chocolate, ¼ cup of water, butter, and vanilla extract. Let it start melting then whisk until smooth. Take off heat and set aside.

In a small, heavy sauce pot, over medium-low to low heat, whisk egg yolks, ¼ cup of water, and ¼ cup of sugar together. Cook stirring slowly and constantly, until the mixture reaches 160 degrees Fahrenheit. Take off heat.

Stir egg mixture into chocolate mixture until all combined and smooth.

Set the bowl into an ice bath and let the mixture cool while slowly stirring, for 5 to 7 minutes.

Fold whipped cream into cooled chocolate mixture until all smooth. Take your time folding as you may flatten the mixture.

Divide mousse among dessert cups and refrigerate for at least 4 hours.

Anteckningar

Place plastic wrap on top of the mousse by gently pressing it down on the surface. This prevents a skin from forming.