Directions: |
Directions:1) Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
2) Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
3) Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving. |
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Notes: |
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Notes: Mousses are classic French recipes, often made as savory dishes filled with puréed fish, meat, or vegetables. But fruit and chocolate mousses are favorite desserts—for good reason. The techniques for making the egg yolk-enriched filling, then folding in stiffly-beaten cream take no more than a little care.
This fancy French dessert is rich, silky and deeply chocolatey. For a finishing touch, garnish with sprinkles, chocolate shavings, fresh berries, or a simple dusting of cocoa powder.
EXPERT TIPS
Be sure to beat the eggs for the full 3 minutes, and carefully follow the instructions about combining the eggs and hot cream. First stirring half of the hot cream into the egg yolk mixture then returning it all to the saucepan to finish cooking prevents the yolks from being scrambled in the hot liquid—instead they act as a thickener for the sauce.
The folding motion for incorporating the whipped cream is easiest using a rubber spatula. Spoon a large dollop of the cream into the center of the chilled chocolate (which will be thick and slightly firm); dip the spatula down into the cream and pull it down and around into the chocolate mixture. The key is not to stir vigorously, but in a deliberate cutting down and pulling around motion until all the cream is mixed in without knocking out the air that was beaten into it.
It is easiest to whip cream when it’s very cold, so it’s imperative that you not only use cold cream, but that you whip it in a chilled bowl with chilled beaters. Chill your bowl and beaters by placing them in the freezer well ahead of time. Equally important, this is not the place for low-fat cream, as it is the butterfat content that allows the cream to hold air and become stiff.
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