French Chocolate Mousse
  • 2 cup Heavy Cream
  • 4 Egg Yolks
  • 3 Tbsp Sugar
  • 1 tsp Vanilla
  • 7 oz Bittersweet Chocolate Melted And Kept Lukewarm
  1. *Heat 2/3 cup of cream in small saucepan until it just begins to steam
  2. *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
  3. *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
  4. *Remove from heat and stir in the vanilla and melted chocolate; chill thoroughly
  5. *Beat remaining 1 1/3 cups of cream in separate bowl, until stiff peaks form
  6. *Thoroughly stir 1/2 cup of the whipped cream into the chilled chocolate custard, then gently fold in the remaining cream
  7. *The chocolate mousse is ready when the chocolate custard is thoroughly incorporated into the whipped cream, and no marbling shows
  8. *Serve chilled
Submitted by Marissa