Bittersweet Chocolate Mousse
Posted: Sun Jul 24, 2016 3:14 am
Ingredients:
1 Cup Sugar (add just enough water to liquefy the sugar)
5 Egg Yolks
1 Whole Egg
1 1/2 Cups Bittersweet dark chocolate, melted over double boiler
2 Cups Heavy Whipping Cream, whipped to soft peaks
Directions:
1) Cook sugar/water mixture to softball stage (242*F)
2) While the sugar is cooking, whip the egg and yolks to ribbon stage (in a stand mixer). When the sugar is to correct temperature SLOWLY add it to the mixing bowl with the eggs on slow speed. Increase speed after the sugar is added, continue mixing to blend completely, allow to cool but still warm to the touch.
3) Fold in melted chocolate. Folding gently until half incorporated.
4) Add soft peak whip cream in thirds of the amount and fold until combined. Chill or pipe directly into serving vessels (mini tart shells, Phyllo cups, macaroons, glasses etc)
5) Dust with confectioners sugar if desired.
1 Cup Sugar (add just enough water to liquefy the sugar)
5 Egg Yolks
1 Whole Egg
1 1/2 Cups Bittersweet dark chocolate, melted over double boiler
2 Cups Heavy Whipping Cream, whipped to soft peaks
Directions:
1) Cook sugar/water mixture to softball stage (242*F)
2) While the sugar is cooking, whip the egg and yolks to ribbon stage (in a stand mixer). When the sugar is to correct temperature SLOWLY add it to the mixing bowl with the eggs on slow speed. Increase speed after the sugar is added, continue mixing to blend completely, allow to cool but still warm to the touch.
3) Fold in melted chocolate. Folding gently until half incorporated.
4) Add soft peak whip cream in thirds of the amount and fold until combined. Chill or pipe directly into serving vessels (mini tart shells, Phyllo cups, macaroons, glasses etc)
5) Dust with confectioners sugar if desired.
And bring some Crème Brulee.
Sounds like you didn't want make the Crème Brulée.