Chocolate Salted Mousse

Chocolate Salted Mousse

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by Mark Allison

WCNC.com

Posted on November 18, 2013 at 5:00 PM

Updated Tuesday, Nov 19 at 1:30 PM

Chocolate Salted Crème
Serves 4-6
1 ½ cups heavy cream
1 ½ cups whole milk
4 large egg yolks
10 oz dark chocolate (70%-90% cacao) finely chopped
½ cup sugar
2 tsp kosher salt
1 cup heavy cream
4 drops vanilla extract
¼ cup sugar

Method:
Take a medium saucepan. Pour the milk and cream into the pan and bring the liquid to the boil over a medium to high heat.
Place the egg yolks and chocolate into a large bowl. Pour over the hot cream and milk and stir until the chocolate melts and combines with the eggs.
Add the sugar and salt, taste, cover with plastic wrap and allow to cool, then place into the fridge and leave over night.
Whip the remaining cream with the vanilla and sugar, place in a bowl, cover with plastic and place into the fridge, for later use.
Remove the chocolate salted crème from the fridge, take 4-6 serving bowls/glasses, scoop a tablespoon of the chocolate salted crème and place into each bowl/glass, and place a tablespoon of whipped cream on top. Repeat the process until all the chocolate and whipped cream has been used up. Serve and enjoy!



 

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