Dark Chocolate Mousse
Ingredients
3 1/2 ounces dark chocolate, chopped
1 tablespoon butter
2 tablespoons water
1/8 teaspoon ground dried chipotle
pepper
tiny pinch salt
2 large egg yolks
2 tablespoons water
1 tablespoon white sugar
1/2 cup heavy whipping cream,
chilled
1 tablespoon heavy whipping cream,
chilled
Directions
1. Bring a saucepan of water
to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground
chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water.
When the butter melts, whisk the chocolate mixture gently until smooth and
shiny. Set aside to cool for a few minutes.
2. Whisk egg yolks, 2
tablespoons water, and sugar in another heatproof bowl over the same pan of
simmering water until egg yolk mixture is foamy and hot to the touch, about 3
minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth,
and set over a bowl of ice to chill. Whisk constantly until mixture has cooled
to room temperature or slightly cooler.
3. Pour 1/2 cup and 1
tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft
peaks. Place about half the whipped cream into the cooled chocolate mixture;
gently fold the cream into the chocolate. Repeat with remaining half of whipped
cream, folding gently until nearly all the streaks have disappeared. Divide
mousse into 4 6-ounce ramekins.
4. Cover each ramekin with
plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.
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