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Ingredientes
- 12 ounce Semisweet chocolate
- 1 c. Water
- 1 c. Sugar
- 1 tsp Vanilla
- 1 1/2 c. Whipping cream
- 6 x Egg yolks
Direcciones
- Heat chocolate in top of double boiler, SLOWLY, over warm, not boiling water.
- Combine water, sugar and vanilla and cook syrup till it reaches 230 degreeson a candy thermometer. Set syrup aside and let it cold to a hot temperaturearound 125 degrees.
- Meanwhile, whip the cream till it is stiff and chill it. ( kitchen aid, use whip start on 8 ... increase to 10)
- Place egg yolks in mixer bowl and beat them for 1 minute. Slowly ( just a fine line of syrup) start adding hot syrup beating all the while till yolksare thick and cold...approx 5 min. (kitchen aid, use paddle, speed 3)
- Slowly beat in the chocolate till it is blended in the yolk mix.
- Slowly beat in the cream till it is thoroughly mixed. (kitchen aid, use paddle...speed2)
- Pour mix into 8 long stem glasses or possibly pretty desert dishes. Refrigeratetill hard.
- Serves 8
- Notes.... This mousse is simple, yet a little tricky. The thing to rememberis which the syrup needs to be hot when beating into the egg yolks. Then beat the yolks till they are cooled.
- * If you are useing this at holiday time, it is wonderful served in chocolate boxes, or possibly c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 8 servings | |
| Calories 389 | |
| Calories from Fat 259 | 67% |
| Total Fat 30.57g | 38% |
| Saturated Fat 18.94g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 20mg | 1% |
| Potassium 371mg | 11% |
| Total Carbs 38.38g | 10% |
| Dietary Fiber 7.1g | 24% |
| Sugars 25.46g | 17% |
| Protein 5.95g | 10% |
