Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Hand mixer or stand mixer
- Serving dishes or glasses
Step-by-step instructions:
1. In a medium saucepan, whisk together the heavy cream, whole milk, sugar, cocoa powder, cornstarch, and salt until smooth.
2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.
3. Remove the saucepan from the heat and add the chopped chocolate, butter, and vanilla extract. Whisk until the chocolate and butter are melted and the mixture is smooth.
4. Transfer the mixture to a mixing bowl and let it cool to room temperature, stirring occasionally.
5. Once the mixture is cooled, use a hand mixer or stand mixer to beat it on medium-high speed until it becomes light and fluffy, about 2-3 minutes.
6. Spoon the mixture into serving dishes or glasses and refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
5. Temperature:
Medium heat
Serving size:
Makes 4 servings
Nutritional information:
Calories: 490
Fat: 34g
Saturated Fat: 21g
Cholesterol: 102mg
Sodium: 190mg
Carbohydrates: 46g
Fiber: 3g
Sugar: 34g
Protein: 5g
Substitutions for ingredients:
- You can use dark chocolate instead of semisweet chocolate for a richer flavor.
- You can use almond milk or coconut milk instead of whole milk for a dairy-free version.
- You can use coconut sugar or honey instead of granulated sugar for a healthier option.
Variations:
- Add a tablespoon of instant espresso powder to the mixture for a mocha flavor.
- Top the mousse with whipped cream and shaved chocolate for an extra decadent dessert.
- Add a pinch of cinnamon or cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to whisk the mixture constantly while cooking to prevent lumps from forming.
- Let the mixture cool to room temperature before beating it to ensure a light and fluffy texture.
- Use high-quality chocolate for the best flavor.
Storage instructions:
Store the mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The mousse is best served cold, so there is no need to reheat it.
Presentation ideas:
Serve the mousse in small glasses or ramekins for an elegant presentation.
Garnishes:
Top the mousse with whipped cream, shaved chocolate, or fresh berries.
Pairings:
Serve the mousse with a glass of red wine or a cup of coffee for a perfect dessert pairing.
Suggested side dishes:
The mousse is rich and decadent on its own, but you can serve it with a light fruit salad for a refreshing contrast.
Troubleshooting advice:
If the mixture is too thick, add a splash of milk to thin it out. If it is too thin, add a bit more cornstarch.
Food safety advice:
Make sure to refrigerate the mousse promptly after serving to prevent bacterial growth.
Food history:
Chocolate pudding has been a popular dessert in America since the early 1900s. The addition of whipped cream and a lighter texture turned it into a mousse-like dessert in the 1960s.
Flavor profiles:
The mousse is rich and chocolatey with a light and fluffy texture.
Serving suggestions:
Serve the mousse as a dessert after a dinner party or as a special treat for a romantic evening.
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