Saturday, February 9, 2008
I believe life isn't complete until one has tasted chocolate mousse. My oldest brother went to France on his mission and mastered the art of making chocolate mousse. He would make it for us when he came back. I was so young, this was such a treat for me to have CHOCOLATE. So I have loved it ever since. However, I have not been able to have it lately because of the semi-raw eggs in it. Gross when you think about it, but so delicious when you eat it!
1 2/3 c. heavy cream
4 large egg yolks, room temperature
1/4 c. sugar
2 T. light corn syrup
2 T. water
7 oz. melted chocolate (what kind is your choice)
1 t. pure vanilla extract
1. Put 1 2/3 c. cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate for 1 hour.
2. Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale & frothy, 4-5 minutes. Meanwhile, bring 1/4 c. sugar, 2 T. corn syrup & 2 T. water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down the side of the bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in chocolate, 1 t. vanilla & a pinch of salt with a rubber spatula.
3. Add 1/3 of chocolate mixture to whipped cream; whisk to combine. Add remaining chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids.