Tuesday, December 12, 2017

Best Chocolate Mousse EVER!

Just made the best chocolate mousse.  The recipe was good, but since I tweaked it a bit I needed to write it down for the future.  Enjoy.

Best Chocolate Mousse

Vanilla Pastry Cream:
6 large egg yolks
¾ cups granulated sugar
4 tbsp. cornstarch
3 cups whole milk
2 tbsp. good vanilla

Chocolate Mousse:
2 cups vanilla pastry cream
7 oz. chocolate
1 tbsp. gelatin
¼ cup water
1 ½ cups whipping cream
3 tbsp. powdered sugar

For pastry cream:
                In a heavy bottomed saucepan cook milk over medium low heat until bubbles start forming on the edges but does not boil.
                In a separate bowl beat eggs, sugar, and cornstarch together.  When milk is ready slowly add to egg mixture a little at a time while stirring constantly.  Stop when half of the milk is incorporated.  Pour egg mixture into the milk in the saucepan (stirring the whole time) and cook until thickened (stirring constantly). 

For the Mousse:

                Melt chocolate and add to warm pastry cream.  Soften gelatin in ¼ cup water and add to vanilla pastry cream while warm to melt it.  Stir until well combined.  Now I placed this bowl on top of another bowl full of ice and occasionally stirred until it became lukewarm.  You could also refrigerate it until lukewarm.  Beat whipping cream, add powdered sugar, and fold into the vanilla pastry cream/chocolate mixture.