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Chocolate Satin Mousse w/ Custard Sauce Recipe

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This recipe for Chocolate Satin Mousse w/ Custard Sauce, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbie Lewis Champlin
Added: Sunday, June 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. heavy cream, chilled
1 lb semisweet chocolate, broken in small pieces
4 T. unsalted butter, cut into 4 pieces
1/3 c. brewed, strong coffee (at room temp)
2 egg yolks
1/3 c. creme de cacao, Kahlua or Tia Maria
4 egg whites, at room temp
4 T. sugar
Custard Sauce:
7 egg yolks
1 c. milk
1 c. half & half
1/2 c. sugar
1-1/4 tsp. vanilla extract
2 T. Brandy or Cognac

Directions:
Directions:
In a chilled small bowl, beat the cream until stiff peaks form; refrigerate. Pour water into the bottom of a double boiler and set the empty top in place. Place over moderate heat and bring the water to a simmer. When the top is heated by the hot water, remove it & let cool for 1 minute. Add chocolate, butter & coffee. Place over simmering water and stir w/ a rubber spatula until about 3/4 melted. Remove the top of double boiler from heat & stir until melted. Pour mixture into a large bowl. In a small bowl, combine egg yolks, and the creme de cacao. Gradually whisk the yolks into chocolate mixture. Set aside. In medium bowl, beat the egg whites until soft peaks form. One tablespoon at a time, add the sugar, beating constantly until stiff, but not dry, peaks form. Gently but thoroughly fold the whites into the chocolate mixture. Fold the whipped cream into the chocolate mixture until no streaks show. Pour the mousse into a flat 9 or 10" dish that is 3" deep. Cover w/ plastic wrap and refrigerate until firm, at least 6 hours or overnight.
Serves 8 - 12.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
45 min. for mousse, 15 min. for custard
Personal Notes:
Personal Notes:
Custard Sauce: In a large nonaluminum saucepan, combine the egg yolks, & 1/2 cup of milk. Whisk thoroughly & set aside. In another lg saucepan, combine the remaining 1/2 c. milk w. half & half, and sugar. Cook over low heat, stir occasionally until mixture comes to a simmer. Beating constantly w/ a whisk, slowly add half & half mixture to the reserved egg yolk mixture. Cook, stirring constantly over low heat until mixture coats a spoon, 5-10 minutes. Do not overcook mixture or it will curdle. Remove from heat. Strain custard into a bowl, cool to lukewarm, add vanilla and brandy. Cover w/ plastic wrap on surface and chill for 4 hours.

 

 

 

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