Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 4 egg yolks
- 1/4 cup unsweetened cocoa powder
- 1/4 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Electric mixer
- Ramekins or dessert cups
- Plastic wrap
- Refrigerator
Step-by-step instructions:
1. In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves and the mixture comes to a boil.
2. In a mixing bowl, whisk the egg yolks until they are light and fluffy.
3. Slowly pour the hot sugar mixture into the egg yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Remove from heat and whisk in the cocoa powder, chocolate chips, vanilla extract, and salt until the chocolate is melted and the mixture is smooth.
6. In a separate mixing bowl, beat the heavy cream until stiff peaks form.
7. Gently fold the chocolate mixture into the whipped cream until fully combined.
8. Pour the mousse into ramekins or dessert cups and cover with plastic wrap.
9. Refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 420
Fat: 32g
Saturated Fat: 19g
Cholesterol: 230mg
Sodium: 45mg
Carbohydrates: 33g
Fiber: 3g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- You can use milk chocolate chips instead of semisweet chocolate chips for a milder chocolate flavor.
- If you don't have heavy cream, you can use whipped topping or whipped coconut cream.
Variations:
- Add a tablespoon of instant coffee or espresso powder to the chocolate mixture for a mocha flavor.
- Top the mousse with whipped cream, chocolate shavings, or fresh berries.
Tips and tricks:
- Make sure to whisk the egg yolks well before adding the hot sugar mixture to prevent them from curdling.
- Use a spatula to gently fold the chocolate mixture into the whipped cream to avoid deflating the mousse.
- Chill the mousse for at least 2 hours to allow it to set properly.
Storage instructions:
Store the mousse in the refrigerator for up to 3 days.
Reheating instructions:
This mousse is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the mousse in clear glass dessert cups to show off the layers of chocolate and whipped cream.
Garnishes:
Top the mousse with whipped cream, chocolate shavings, or fresh berries.
Pairings:
This mousse pairs well with a glass of red wine or a cup of coffee.
Suggested side dishes:
This mousse is a rich and indulgent dessert that does not require any side dishes.
Troubleshooting advice:
- If the egg yolks curdle when you add the hot sugar mixture, strain the mixture through a fine-mesh sieve before returning it to the saucepan.
- If the mousse does not set properly, try chilling it for a longer period of time or adding an extra tablespoon of cocoa powder to the chocolate mixture.
Food safety advice:
- Make sure to cook the egg yolk mixture over low heat to prevent it from curdling or scrambling.
- Store the mousse in the refrigerator and discard any leftovers after 3 days.
Food history:
Flanby Chocolate Mousse is a modern twist on the classic French dessert, flan. Flan is a custard dessert that is traditionally made with eggs, milk, and sugar. This recipe adds chocolate and whipped cream to create a rich and decadent mousse.
Flavor profiles:
This mousse has a rich chocolate flavor with a light and airy texture.
Serving suggestions:
Serve this mousse as a dessert after a dinner party or as a special treat for a romantic date night.
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Region: French