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Creamy, Cooked Chocolate Mousse |
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Chocolate that is smooth and rich in flavor is ideal for using in mousse.
You can use either milk or dark chocolate, but if you use milk, make
certain that it is at least 35% cacao.
What's special about this recipe is that it's cooked. Most mousses are
not cooked, which can be a problem for anyone with a compromised
immune system. While cooking adds an extra step, you don't need to
be concerned about using eggs.
Note: This makes a large bowl of mousse. Making a half-recipe works
fine. Use 2 teaspoons pure vanilla extract. The vanilla enhances the
chocolate flavor.
Ingredients:
18 ounces high quality chocolate chopped
1 cup whole milk
4 large egg yolks
2 tablespoons granulated sugar
pinch salt
1 tablespoon Rain's Choice pure vanilla extract
2 cups cold heavy cream plus another ½ cup for garnish
3 tablespoons dark chocolate shavings for garnish
Instructions:
Put the chocolate and 1/4 cup milk in a large heavy saucepan over low
heat until the chocolate starts to melt. Set aside. In a medium
saucepan, heat the milk until bubbles begin to form around the edge;
don't allow it to boil. In a small mixing bowl, whisk the egg yolks with
the sugar and salt just until well blended.
Whisk half of the hot milk into the egg yolks. Return the yolk mixture
to the milk in the saucepan. Cook slowly over low heat, stirring
continuously with a wooden spoon, until the custard thickens slightly
and coats the back of the spoon (enough so that a finger run through
the sauce would leave a clean trail). This may take as little as a few
minutes or as many as 20, but once it happens it will thicken quickly
so watch the mixture carefully as the eggs will coagulate. If using a
thermometer, make sure temperature does not exceed 160 degrees F.
Immediately pour the custard through a strainer over the partially
melted chocolate. Whisk until smooth. Add vanilla extract and blend
in. Transfer to a large mixing bowl and let cool, stirring occasionally
until the mixture is about 95 degrees F. Dab a little on your lip; it
should feel just slightly cooler than your lip. Don't let the mixture set
or the mousse won't be smooth.
Beat two cups of the heavy cream until it holds soft peaks. With a
rubber spatula, gently fold half of the whipped cream into the
chocolate mixture until no white streaks remain. Gently fold in the
remaining whipped cream. Spoon the mixture into 6 - 8 goblets or a
large bowl. Chill for at least 3 hours or for up to two days.
To serve, beat the remaining ½ cup heavy cream until it begins to
thicken slightly. Add a teaspoon of sugar and 1/2 teaspoon pure
vanilla extract and beat until it holds soft peaks. Dollop a little cream
on each serving and scatter with chocolate shavings.
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Vanilla Shop
Anyone can buy wholesale sizes at wholesale prices here at the Vanilla.COMpany
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