Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup gianduja chocolate, chopped
- 1/4 cup sugar
- 3 egg yolks
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp gelatin powder
- 2 tbsp cold water
Special equipment needed:
- Electric mixer
- Medium saucepan
- Whisk
- Rubber spatula
- Mixing bowl
- Measuring cups and spoons
- Ramekins or glasses for serving
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, milk, gianduja chocolate, and sugar over low heat, stirring constantly until the chocolate is melted and the mixture is smooth.
2. In a separate bowl, whisk together the egg yolks, vanilla extract, and salt until well combined.
3. Slowly pour the chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
5. In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.
6. Remove the chocolate mixture from the heat and stir in the bloomed gelatin until it is fully dissolved.
7. Pour the mixture through a fine-mesh strainer into a mixing bowl and let it cool to room temperature.
8. In a separate bowl, whip the remaining heavy cream until stiff peaks form.
9. Gently fold the whipped cream into the cooled chocolate mixture until fully combined.
10. Divide the mixture evenly among ramekins or glasses and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Low heat
Serving size:
Makes 4-6 servings
Nutritional information:
Calories: 320
Fat: 25g
Carbohydrates: 20g
Protein: 4g
Substitutions for ingredients:
- Gianduja chocolate can be substituted with hazelnut chocolate or milk chocolate.
- Gelatin powder can be substituted with agar agar powder for a vegetarian option.
Variations:
- Add chopped hazelnuts or almonds for extra crunch.
- Top with whipped cream and chocolate shavings for a decadent finish.
Tips and tricks:
- Make sure to stir the chocolate mixture constantly to prevent burning.
- Use a rubber spatula to fold in the whipped cream gently to avoid deflating it.
- Chill the mousse for at least 2 hours to ensure it sets properly.
Storage instructions:
Store leftover mousse in an airtight container 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 individual ramekins or glasses and top with whipped cream and chocolate shavings.
Garnishes:
Whipped cream, chocolate shavings, chopped nuts, or fresh berries.
Pairings:
This mousse pairs well with a glass of red wine or a cup of coffee.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
- If the mousse is too thick, add a splash of milk or cream to thin it out.
- If the mousse is too thin, chill it for a bit longer to allow it to set.
Food safety advice:
Make sure to cook the egg yolks and chocolate mixture over low heat to prevent the eggs from cooking too quickly and curdling.
Food history:
Gianduja is a type of chocolate made with hazelnuts that originated in Turin, Italy in the 19th century.
Flavor profiles:
This mousse is rich and creamy with a nutty chocolate flavor.
Serving suggestions:
Serve this mousse as a dessert after a dinner party or special occasion.
Related Categories
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Region: Italian
Taste: Rich, Creamy, Nutty, Sweet, Chocolatey