Custom Mother’s Day chocolate mousse
Chocolate Mousse
Ingredients
- 4 large egg yolks
- 4 table spoons sugar
- 2 cups of heavy cream
- 8 ounces of bittersweet chocolate, melted
- 1 teaspoon vanilla extract
Instructions:
- In a medium saucepan, whisk together egg yolks, 2 tablespoon sugar, and ¾ heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3-4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
- With an electric mixer, beat remaining 1 ¼ cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form.
- Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
- Customize to your mom’s liking by layering in raspberries, lady fingers soaked in espresso, chocolate bar pieces, Chantilly cream, toasted nuts or cookies. Voilà! Your custom Mother’s Day dessert!
Chantilly cream
Ingredients
- 1 cup whip cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions:
- Whip together until thick and can hold its shape.
Chocolate curls
Ingredients
- 2 cups of your favourite dark chocolate
- 3 tablespoons of oil
Instructions:
- Place the chopped chocolate and oil in a bowl and place over a pot of hot water that is on low to medium heat on the stove and melt the chocolate.
- Pour the chocolate into a pound cake and place in the fridge.
- When the chocolate comes out we will use a round cookie cutter to make the curls.
