Chocolate Cream Mousse - by Chef Leigh Ann Seto

Ingredients :

200 ml Cream

180 ml Milk

40 gr Sugar

5 Egg yolks

200 gr 65% Chocolate

25 ml Brandy (optional)

Method :

1) Chop chocolate into 1 cm pieces and place into a blender or processor.

2) Combine milk and cream in a sauce pot and bring to a scald.

3) Mix yolks and sugar well. Pour some of the warm milk into the yolk mixture and blend well.

4) When cream mixture comes to a boil, reduce heat to low and pour yolk mixture into the pot while whisking. Stir for an additional few seconds.

5) Remove pot from fire and strain mixture into the blender with the chocolate.

6) Let cream settle into chocolate for a minute.

7) Cover blender and blend until the chocolate is melted. Brandy may be added here.

8) Pour mousse into serving dishes. Cover with plastic wrap letting the wrap touch the surface of the mousse
    to prevent a 'skin'. Chill for at least 4 hours.

To serve: Garnish with soft whipped cream, fruit, and/or chocolate shavings.

** FOR a READ of Chef's "An Encounter With...Chocolate" Interview - click HERE!

 

** Photo of Chef and her Hazelnut Chocolate Mousse Cake! Simply heaven!!