Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Chocolate
Mousse
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Ounce Bittersweet chocolate -- chop
2 Tablespoon Brandy -OR- Cognac
6 Tablespoon Water
2 Tablespoon Unsalted butter -- room temp
3 lg Egg yolks
2 Tablespoon Sugar
1 1/4 Cup Whipping cream -- well chilled
Combine chocolate, brandy and 2 tbls water in medium bowl and set over nearly
simmering water. Stir until smooth. Remove from water. Stir in butter until
blended. Let cool. Whisk egg yolks with sugar and remaining 4 tbls water in
small metal bowl. Set bowl in pan of nearly simmering water. Heat, whisking
constantly, until mixture reaches 160° on instant-read or candy thermometer,
about l minute. Immediately remove from water and whisk until cool. Stir into
chocolate mixture. Whip cream in large, chilled bowl until nearly stiff.
Gently fold into chocolate mixture. Divide mousse among 6 or 7 ramekins or
dessert glasses. Cover and refrigerate 3 hours before serving.
