Chocolate Truffle Mousse the Editors of Publications International, Ltd.
Chocolate Truffle Mousse
Makes 6 servings
|1||cup whipping cream, divided|
|2||tablespoons corn syrup|
|4||squares (1 ounce each) semisweet chocolate, coarsely chopped|
|4||squares (1 ounce each) milk chocolate, coarsely chopped|
|5||teaspoons powdered sugar|
|Sweetened whipped cream, fresh raspberries and mint leaves (optional)|
- 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.
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