Directions: |
Directions:*MAKE THE MOUSSE :
Beat the yolks with your stand mixer on high 'til thick.*Gradually beat in the sugar.*Heat 1 cup of the heavy cream in a medium sauce pan over medium heat 'til just hot.*Gradually stir at least 1/2 of the hot cream into the the egg mixture,then stir it all back into the hot cream.
**THIS IS CALLED TEMPERING**
*Cook over low heat about 5 minutes,stir constantly 'til it's thick but doesn't boil.*Stir in the chips 'til melted.*Transfer to a shallow bowl,cover & stick it in the fridge for about 30 minutes'til just cool.*In the meantime,beat 1 1/2 cups whipping cream on high 'til stiff.*Fold the 2 mixtures together gently & return to the fridge.
*MAKE THE CREAM PUFFS:
*Heat the oven to 400.
*Mix the flour,cocoa & sugar & set aside*Heat the water & butter to a rolling boil in large saucepan.*Stir in the flour mixture,reduce heat to low.*Stir vigorously over low heat about 1 minute or until a ball forms,remove from heat.*Mix in the eggs all at once until smooth.*Drop the dough by scant 1/4 cupfuls 3" apart onto ungreased cookie sheet.*Bake 35 to 40 minutes or 'til puffed & golden.*Cool on a wire rack ,away from a draft {or they'll fall} for about 30 minutes.*Cut off the top 1/3 with a serated knife,pipe or spoon in mousse,return the top.*Dust with powdered sugar.*Cover & stick in the fridge.
** This is definate time investment , but SO worth it ! These make a nice dessert to take to a friend's house~OR~for a family dinner. |
This recipe for Chocolate Mousse Cream Puffs, by 