Chocolate Mousse Supreme
Yield
6 servingsPrep
20 minCook
10 minReady
3 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
semi-sweet chocolate
bittersweet, chop, null, null |
|
| 2 | tablespoons |
brandy
|
|
| 6 | tablespoons |
water
|
|
| 2 | tablespoons |
butter
unsalted, room temp |
|
| 3 | large |
egg yolks
|
|
| 2 | tablespoons |
sugar
|
|
| 1 ¼ | cups |
heavy whipping cream
well chilled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
semi-sweet chocolate
bittersweet, chop, null, null |
|
| 3E+1 | ml |
brandy
|
|
| 9E+1 | ml |
water
|
|
| 3E+1 | ml |
butter
unsalted, room temp |
|
| 3 | large |
egg yolks
|
|
| 3E+1 | ml |
sugar
|
|
| 296 | ml |
heavy whipping cream
well chilled |
|
Directions
Combine chocolate, brandy and 2 tablespoons water in medium bowl and set over nearly simmering water.
Stir until smooth.
Remove from water.
Stir in butter until blended.
Let cool.
Whisk egg yolks with sugar and remaining 4 tablespoons water in small metal bowl.
Set bowl in pan of nearly simmering water.
Heat, whisking constantly, until mixture reaches 160 degrees F on instant-read or candy thermometer, about l minute.
Immediately remove from water and whisk until cool.
Stir into chocolate mixture.
Whip cream in large, chilled bowl until nearly stiff.
Gently fold into chocolate mixture.
Divide mousse among 6 or 7 ramekins or dessert glasses.
Cover and refrigerate 3 hours before serving.
