Chocolate Truffle Mousse
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Chocolate Truffle Mousse
YIELD Makes 6 servings
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INGREDIENTS
| 1 | cup whipping cream, divided |
| 1 | egg yolk |
| 2 | tablespoons corn syrup |
| 2 | tablespoons butter |
| 4 | squares (1 ounce each) semisweet chocolate, coarsely chopped |
| 4 | squares (1 ounce each) milk chocolate, coarsely chopped |
| 5 | teaspoons powdered sugar |
| 1/2 | teaspoon vanilla |
| Sweetened whipped cream, fresh raspberries and mint leaves (optional) | |
PREPARATION:
- Whisk 1/2 cup cream, egg yolk, corn syrup and butter in medium heavy saucepan over medium heat until mixture simmers. Continue whisking while mixture simmers 2 minutes. Remove from heat; add chocolates, stirring until smooth. Cool to room temperature.
- Beat remaining 1/2 cup cream in medium bowl with electric mixer at high speed until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
- Stir whipped cream into chocolate mixture. Pour into medium serving bowl. Chill 4 hours or overnight. Garnish with sweetened whipped cream, fresh raspberries and mint leaves, if desired.
This recipe appears in:
French
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