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French Chocolate Mousse

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Member since 2015

Serves | Prep Time | Cook Time


2 cup Heavy Cream
4 Egg Yolks
3 Tbsp Sugar
1 tsp Vanilla
7 oz Bittersweet Chocolate Melted And Kept Lukewarm

*Heat 2/3 cup of cream in small saucepan until it just begins to steam

*In separate bowl, whisk together the egg yolks and sugar, and then add 1/2 hot cream, whisking constantly, until the mixture is thoroughly combined

*Add the warm egg-cream blend back into the hot cream in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 degrees on a digital candy thermometer

*Remove from heat and stir in the vanilla and melted chocolate; chill thoroughly

*Beat remaining 1 1/3 cups of cream in separate bowl, until stiff peaks form

*Thoroughly stir 1/2 cup of the whipped cream into the chilled chocolate custard, then gently fold in the remaining cream

*The chocolate mousse is ready when the chocolate custard is thoroughly incorporated into the whipped cream, and no marbling shows

*Serve chilled

Pairs Well With


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