Saturday, April 2, 2016

Chocolate Mousse

1/3 cup semisweet or dark chocolate chip
1 tablespoon water
1 large egg yolk, beat lightly
1 cup of heavy cream
1 1/2 teaspoon of vanilla of almond extract
1 tablespoon of granulated sugar

In a large saucepan, melt chocolate with water and stir until smooth, remove from stove and slowly stir in the egg yolk, then return pan to stove and continue to stir.  Cook until it thickens, remove from stove stir in vanilla.  Cool, and stir often.

In a small bowl beat 1/2 cup whipping cream until it begins to thicken.  Add sugar beat until soft peaks form.  Fold in cooled chocolate mix.  Cover and refrigerate for at least 2 hours.  Beat rest of cream and use as topping.

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