Chocolate Mousse Supreme

by Kathleen Morrison

Prep time: 0:30

Servings: 6 servings

INGREDIENTS

8 oz. bittersweet chocolate, chopped
2 tbsp. Brandy or Cognac
6 tbsp. water
2 tbsp. unsalted butter, room temperature
3 egg yolks
2 tbsp. sugar
1-1/4 cups whipping cream, well chilled

INSTRUCTIONS

Combine chocolate, brandy and 2 tbsp. 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 tbsp. water in small metal bowl. Set bowl in pan of nearly simmering water. Heat, whisking constantly, until mixture reaches 160°F 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 chocolatemixture. Divide mousse among 6 ramekins or dessert glasses. Cover and refrigerate 3 hours before serving.

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Tagged: chocolatemousse, desserts, mousse add tags

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