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| Chef: Cary Wolfson | |
| Food Mood: Elegant | |
| Cuisine: French | |
Description |
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| Can be served in a bowl or stemware. Definately a lickable dish. | |
Servings: 3-4 |
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Ingredients |
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| 3 large egg yolks 1/2 cup sugar 2 Tbsp. Chambord 2 cup heavy cream 3 Tbsp. confectioners sugar 2 Tbsp. water 8 ounces bittersweet chocolate 2 Tbsp. unsalted butter |
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Method |
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| Place egg yolks in large mixing bowl. Combine the sugar and water and bring to a boil for 1 minute on stovetop. Pour the sugar mixture over egg yolks, mix well. Add chambord to mix. Set aside. In separate bowl, whip 1 cup of heavy cream to medium peaks. Using a mixer, whisk the egg and chambord mixture until thick and pale, about 2-3 minutes. Melt the chocolate and butter in a bowl set over a saucepan of barely simmering water. Stir from time to time. Remove the bowl from the heat and let cool until tepid. Fold the egg mixture and whipped cream into the chocolate mixture until just combined. Spoon into favorite stemware, or serving bowl. Refrigerate for at least 2 hours. Can be made a day ahead. Before serving, whip remaining heavy cream with confectioners sugar until stiff peaks form. Garnish mousse with whipped cream and fresh mint sprigs. |
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