Milk Chocolate Mousse

8 oz. fine milk chocolate, chopped
4 oz. [1/2 cup] water, divided
1 oz. [2 tbs] butter
3 egg yolks
1 oz. [2 tbs] sugar
10 oz. [1 1/4 cups] whipping cream, whipped

  1. Melt chocolate, 1/4 cup water and butter. Set aside to cool for 10 minutes.
  2. In a small saucepan and using an instant read thermometer, continuously whisk egg yolks, sugar and the remaining 1/4 cup water over LOW heat until mixture reaches 160 degrees F.
  3. Remove from the heat; whisk in chocolate mixture.
  4. Set saucepan in cold water bath and stir until cooled, about 5-10 minutes.
  5. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.

YIELD 6 servings
PREP TIME 30 minutes
TOTAL TIME 4 hours 30 minutes
NOTES

  • Semi-sweet chocolate can be used, although I find the flavor a bit harsh.
  • Using LOW heat for the eggs is imperative.  Scrambled egg is not welcome here.
  • A lovely variation of this dessert is to coat the bottom and sides of a wine glass with mouse and chill for 2-4 hours.  Before serving, fill the interior of the glass with banana or strawberry slices.
  • Use plastic wine glasses covered in plastic wrap and ribbon to create an elegant food gift.
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