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.
