Chocolate Mousse Cups and Ubud

6 ounces milk chocolate
3 large egg yolks
3 tablespoons sugar
1 1/2 cups heavy cream, divided
1 teaspoon vanilla extract
8 chocolate bowls

  1. In a glass bowl, microwave chocolate on 50% power for 1 minute. Stir. Continue microwaving in 30 second increments until chocolate is melted and smooth. Set aside.
  2. In a medium saucepan, whisk together egg yolks and sugar. Whisk in 1/2 cup heavy cream. Cook over medium heat, stirring constantly, until mixture coats back of spoon and starts to bubble around the edges, about 5 minutes. Remove from heat; whisk in melted chocolate and vanilla. Chill until cool.
  3. In a large mixing bowl, beat remaining heavy cream until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the remaining with cream.
  4. Spoon into chocolate bowls; chill, covered, at least 30 minutes or up to 3 days.
  5. Serve garnished with strawberries, berry coulis and chocolate sprinkles, if desired.

Original Recipes: Chocolate Mousse Cups and Ubud @

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