Chocolate Mousse

 foto is my second time around
Dinner with the de Los coopers - Maria's key lime pie and my mousse. 

 
makes 6 8oz servings
 
2 eggs
¼ cups granulated sugar
2½ cups cold heavy whipping cream, divided
6 oz semi-sweet chocolate for light chocolate 8 oz for darker

slivered almonds or pecans toasted and lightly salted

HOW TO:

Beat eggs and granulated sugar with wire whip on the mixer for about 3 minutes.

Meanwhile heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling.

With mixer on low pour the hot cream into the egg mixture slowly until combined.

Pour egg/cream mixture back into the saucepan and over low heat, stir for several minutes constantly until thickened. Do not boil. 3-5 minutes, and the milk with me foamy so you will tell by stirring and feeling the thickening.

Remove from heat and stir in chocolate until melted.

Cover place custard bowl into a larger bowl with ice water and refrigerate for 2 hours, until chilled, stirring occasionally.

Use remaining heavy cream and whip until stiff peaks form.

Take chocolate custard from fridge and using the wire whip incorporate the custard into the the whipped
cream.

Using a rubber spatula fill a pastry bag with a large tip then pipe the mousse into small dish.


TOPPINGS:
Toast the nuts and let them cool.

Use the nuts to top the mousse. 

refrigerate before serving, can hold in fridge for a few days.


Second time around: I changed the recipe out of lack of supplies. This  time I made the custard the same way but with coconut almond milk, because it was in my pantry and I only had enough  cream for the whipping.

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