Ingredients with Measurements:
- 8 oz. milk chocolate, chopped
- 2 cups heavy cream
- 4 egg yolks
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract
Special equipment needed:
- Electric mixer
- Double boiler or heatproof bowl over a pot of simmering water
- Whisk
- Rubber spatula
- Mixing bowl
- Serving glasses or bowls
Step-by-step instructions:
1. Melt the chocolate in a double boiler or heatproof bowl over a pot of simmering water. Stir occasionally until smooth. Remove from heat and let cool slightly.
2. In a mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form. Set aside in the refrigerator.
3. In another mixing bowl, beat the egg yolks with an electric mixer until pale and fluffy.
4. In a small saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves and the mixture comes to a boil. Remove from heat.
5. Slowly pour the sugar syrup into the egg yolks while beating with an electric mixer. Beat until the mixture is thick and pale.
6. Add the melted chocolate and vanilla extract to the egg yolk mixture. Beat until well combined.
7. Gently fold in the whipped cream with a rubber spatula until no streaks remain.
8. Divide the mousse mixture among serving glasses or bowls. Chill in the refrigerator for at least 2 hours or until set.
9. Serve chilled, garnished with whipped cream, chocolate shavings, or fresh berries.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories: 450
Total Fat: 36g
Saturated Fat: 22g
Cholesterol: 200mg
Sodium: 40mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 27g
Protein: 4g
Substitutions for ingredients:
- Dark chocolate or semi-sweet chocolate can be used instead of milk chocolate.
- Whipping cream or heavy whipping cream can be used instead of heavy cream.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add a tablespoon of instant coffee or espresso powder to the chocolate mixture for a mocha flavor.
- Fold in chopped nuts, such as hazelnuts or almonds, for added texture.
- Add a tablespoon of liqueur, such as Grand Marnier or Kahlua, to the chocolate mixture for a boozy twist.
Tips and tricks:
- Make sure the melted chocolate has cooled slightly before adding it to the egg yolk mixture to prevent the eggs from curdling.
- Use a metal mixing bowl and chill it in the refrigerator for 10 minutes before whipping the cream to make it easier to achieve stiff peaks.
- Use a rubber spatula to fold in the whipped cream gently to avoid deflating it.
Storage instructions:
Store leftover mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Mousse should not be reheated.
Presentation ideas:
Serve the mousse in clear glass bowls or glasses to showcase the layers of chocolate and cream.
Garnishes:
Whipped cream, chocolate shavings, fresh berries, or mint leaves.
Pairings:
Serve with a glass of red wine, such as Merlot or Cabernet Sauvignon, or a cup of coffee.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
- If the egg yolk mixture curdles, start over with fresh egg yolks and sugar syrup.
- If the whipped cream is overbeaten, it will turn into butter. Start over with fresh cream.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the mousse in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
Mousse is a classic French dessert that originated in the 18th century. It is traditionally made with whipped egg whites, sugar, and flavorings, such as chocolate or fruit.
Flavor profiles:
This milk chocolate mousse is rich, creamy, and indulgent, with a smooth and velvety texture.
Serving suggestions:
Serve the mousse chilled with a dollop of whipped cream and a sprinkle of chocolate shavings.
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