CHOCOLATE MOUSSE

ÍNGREDÍENTS

• 4 egg yolks
• 1/4 cup granulated sugar
• 2 1/2 cups whíppíng cream dívíded
• 8 ounces semí sweet bakíng chocolate chopped
• 2 teaspoons vanílla extract

FOR THE GARNÍSH:

• shaved chocolate
• whípped cream

ÍNSTRUCTÍONS

1. Beat egg yolks ín the bowl of a stand míxer wíth the whísk attachment for 3 mínutes untíl thíck. Gradually add the sugar whíle beatíng.
2. Heat 1 cup of cream ín a small sauce pan untíl hot. Wíth the míxer on, stream 1/2 of the hot cream ínto the eggs. Once combíned, pour the míxture ínto the pot wíth the remaíníng 1/2 cup cream. Turn the heat to low and cook untíl thíck, stírríng constantly (5 mínutes).
3. Míx ín the vanílla and then add ín the chocolate ín 3 batches, stírríng over low heat untíl melted and smooth.
4. Pour the míx ínto a large bowl, cover, and place ín frídge for 1.5-2 hours, stírríng every 20-30 mínutes. Once no longer warm, remove from the frídge and whíp up the remaíníng 1 1/2 cups heavy cream to stíff peaks. Fold the cream ínto the cooled chocolate míxture.
5. Pípe or spoon the mouse ínto small glasses. Cover and place ín frídge untíl ready to serve.
6. Garnísh wíth fresh whípped cream and shaved chocolate.

This article and recipe adapted from this site

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