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Chocolate Mousse
Thursday, July 6, 2017  ∷  Recipes
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Chocolate Mousse with Chocolate Biscotti Cookie

Picture in your mind the richest, creamiest, most delicious chocolate ice cream you've ever tasted—only it's not frozen! This is chocolate mousse, and I'd like to share this recipe with you. You'll need a hand mixer, a saucepan, mixing bowls, and a fine-mesh strainer. Enjoy!

Chocolate Mousse

Makes 8 4oz or 16 2oz-petite servings

¼ cup + 1 Tbsp sugar
4 large egg yolks
1 cup heavy whipping cream (to heat)
2 cups heavy whipping cream (to whip)
8 oz dark (bittersweet) chocolate, chopped, or chocolate chips

Beat yolks with sugar till thick and lemon coloredIn a small 1½-2-pint mixing bowl:
With a hand mixer beat egg yolks on slow speed. Gradually add the ¼ cup sugar in a slow steady stream.
Increase mixer speed to high. Continue beating until mixture is a pale lemon color and thickened (approximately 2-3 min).
Eject beaters and leave them with egg/sugar mixture. Set aside.

Heat till tiny bubble form at the edge of the panIn a 2-quart saucepan:
Heat 1 cup heavy cream over medium heat, stirring constantly with a flat-bottomed spatula until you see a puff of steam and tiny bubbles start to form around the sides of the pan. Do not boil.
Remove from the heat. With the ejected beaters in your hand, very gently whisk the egg/sugar mixture while slowly adding the hot cream. Pour the cream in a steady stream while whisking constantly until ⅔ of the cream has been added. Pour the mixture back into the saucepan with the remaining hot cream.
Place the saucepan back over low heat. Gently cook, stirring constantly with the flat-bottomed spatula until the mixture thickens and you again see the puff of steam and the tiny bubbles forming (approximately 3-5 minutes). Do not boil.

Stir till chocolate is melted and mixture is smooth and shinyCover with wax paper while coolingQuickly pour the heated mixture through a fine mesh strainer into a large mixing bowl and add the chopped chocolate. Mix well with a clean spatula until the chocolate is completely melted and blended with the custard. It will look beautifully shiny at this point.
Cover the top of the chocolate custard with wax paper and allow it to cool in the fridge for approximately 2 hours or until thoroughly chilled. A quick and easy way to cool this is to place the covered bowl on top of 2 4½x8½ cooler ice packs.

Whip cream until stiffFold whipped cream into chocolate mixture in stagesIn a chilled medium-sized mixing bowl:
WIth the mixer and clean beaters, beat the remaining 2 cups of cream and 1 Tbsp of sugar on high speed until stiff.
With a spatula, fold half the whipped cream into the chocolate custard to loosen the mixture. Then fold in the remaining whipped cream until you've achieved a smooth, shiny, and luscious look.

Pipe or spoon mousse into serving cupsFinished chocolate mousseFor a completely finished look:
Fit an 18" piping bag with a #2 tip and fill the bag with the mousse. Place the tip against bottom of a petite dessert cup and gently squeeze and lift the bag as the cup fills with mousse. Finish the top of each serving with a mousse star or rosette.
Or spoon the mousse into dessert cups and finish by swirling the spoon over the top.
Keep the mousse in the fridge until ready to eat. Serve by itself or accompanied by chocolate or vanilla wafers.

Enjoy! It's amazing!

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