Friday, June 29, 2012

Dark Chocolate Mousse

I know I already have a recipe for Chocolate Mousse on this blog. But this one is quite different, a bit more subtle in taste. It also requires more time to make...but the result is ...delicious! Oh! and it is inspired by Cyril Lignac, a talented young French chef.

Dark Chocolate Mousse

Serves 8

300 g bittersweet chocolate
400 g heavy cream
30 g sugar
3 Tbsp water
4 egg yolks

Beat the heavy cream until stiff peak form. Refrigerate.

Mix together the water and sugar in a small sauce pan and heat slowly on low heat until the sugar has melted. Set aside.

Whisk the egg yolks until pale yellow and light, with an electric mixer. Slowly add the hot syrup, still whisking. Keep whisking until the mixture increases in volume and cools off.

Melt the chocolate on top a double broiler. Still with the electric mixer, incorporate the melted chocolate to the egg mixture. When well mixed in, add the whipped cream with a rubber spatula.

Divide the mousse into glasses, or transfer to a large serving bowl and refrigerate.

Serve topped with whipped cream or simply as is!!!

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