Chocolate Mousse (Ghirardelli)

Yield 6-8 servings.

Recipe from Ghirardelli.

INGREDIENTS

4 large egg yolks (save egg whites for meringues or other recipes like Swiss buttercream)
1/4 cup sugar
2-1/2 cups heavy whipping cream, divided (1 C, 1.5C)
6 oz of semi-sweet chocolate chips (eg Ghirardelli)

PREPARATION

1. In a medium bowl, beat the egg yolks with a hand mixer on high speed until thick and lemon colored, about 3 min.

2. Gradually add sugar and beat to combine.

3. In a medium saucepan, heat one cup of the whipping cream over medium heat until steaming, about 2-4 minutes (do not boil).

4. A little at a time so as not to curdle the egg mixture, slowly stir half of the hot cream into egg yolk mixture, then combine back into hot cream in the saucepan.

5. Cook over low heat about 5 mins, stirring constantly, until mixture is blended and thickens.

6. Let cool for 10 mins, then add chocolate and, using the small flat whisk, stir until thick, about 5 mins. Use small circles at first, widening as the chocolate is integrated. (This is a tip from Bake It Up A Notch when she is demonstrating chocolate ganache icing)

7. Cover and refrigerate for about 1-2 hrs, stirring occasionally, just until chilled. Also, place the standing mixer bowl and whisk attachment in the refrigerator to chill it.

8. Put the chilled chocolate custard in a large bowl.

9. Using the chilled mixing bowl, beat remaining 1-1/2 cups whipping cream on high until stiff.

10. Mix about half of the whipping cream into chocolate mixture until blended.

11. Fold remaining whipped cream gradually into chocolate mixture until well blended.

12. Spoon mixture into cups or small ramekins. Refrigerate any left-overs.

Comments

Popular Posts