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Pollo alla Firènze
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Chocolate Truffle Mousse
Yield: Makes 6 servings
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:
1.
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.
2.
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.
3.
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
