Ingredients
- 2 Egg yolks
- 2 tbsp Granulated sugar
- 1/3 cup Heavy cream divided
- 1/4 cup Semisweet chocolate chips
- 1/4 tsp Vanilla extract
- 1/2 tsp Hazelnuts chopped
Instructions
- Using an electric mixer or by hand with a whisk, beat the egg yolks to a pale yellow color. Gradually beat in the granulated sugar and set aside.
- Heat half of the heavy cream in a saucepan over medium low heat until hot (do not boil).
- Remove the saucepan from the heat and slowly pour about half of the hot cream into the egg mixture while whisking constantly to temper as to prevent the eggs from curdling.
- Add the tempered egg mixture to the saucepan with the rest of the cream.
- Return the saucepan to medium-low heat and cook for 3-4 minutes, stirring constantly, until mixture registers 160°F (71°C) on a thermometer and coats the back of a spoon (do not boil). Remove from the heat and pour the mixture through a fine-mesh strainer into a heat-safe bowl. Set aside.
- Add the chocolate to a microwave-safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until the mixture is completely melted and smooth. Add the egg custard mixture to the melted chocolate and mix together until fully combined. Stir in vanilla extract. Set aside to cool completely at room temperature.
- Using an electric mixer or by hand with a whisk, beat the remaining heavy cream until stiff peaks form (whipped cream). Gently fold in about 1/2 of the whipped cream to the cooled chocolate mixture (do not mix rough or it will deflate the whipped cream), then carefully fold in the remaining whipped cream until fully combined (save 1/2 teaspoon or so for topping).
- Portion the mixture evenly into glasses or bowls. Cover and refrigerate for at least 1 hour.
- Before serving garnish with a small dollop of whipped cream and hazelnuts.
Nutrition
Calories: 334kcal | Carbohydrates: 14g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 26mg | Potassium: 186mg | Fiber: 2g | Sugar: 9g | Vitamin A: 854IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
Chocolate Mousse
Ingredients
- 2 Egg yolks
- 2 tbsp Granulated sugar
- 1/3 cup Heavy cream divided
- 1/4 cup Semisweet chocolate chips
- 1/4 tsp Vanilla extract
- 1/2 tsp Hazelnuts chopped
Instructions
- Using an electric mixer or by hand with a whisk, beat the egg yolks to a pale yellow color. Gradually beat in the granulated sugar and set aside.
- Heat half of the heavy cream in a saucepan over medium low heat until hot (do not boil).
- Remove the saucepan from the heat and slowly pour about half of the hot cream into the egg mixture while whisking constantly to temper as to prevent the eggs from curdling.
- Add the tempered egg mixture to the saucepan with the rest of the cream.
- Return the saucepan to medium-low heat and cook for 3-4 minutes, stirring constantly, until mixture registers 160°F (71°C) on a thermometer and coats the back of a spoon (do not boil). Remove from the heat and pour the mixture through a fine-mesh strainer into a heat-safe bowl. Set aside.
- Add the chocolate to a microwave-safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until the mixture is completely melted and smooth. Add the egg custard mixture to the melted chocolate and mix together until fully combined. Stir in vanilla extract. Set aside to cool completely at room temperature.
- Using an electric mixer or by hand with a whisk, beat the remaining heavy cream until stiff peaks form (whipped cream). Gently fold in about 1/2 of the whipped cream to the cooled chocolate mixture (do not mix rough or it will deflate the whipped cream), then carefully fold in the remaining whipped cream until fully combined (save 1/2 teaspoon or so for topping).
- Portion the mixture evenly into glasses or bowls. Cover and refrigerate for at least 1 hour.
- Before serving garnish with a small dollop of whipped cream and hazelnuts.
Nutrition
Calories: 334kcalCarbohydrates: 14gProtein: 5gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 251mgSodium: 26mgPotassium: 186mgFiber: 2gSugar: 9gVitamin A: 854IUVitamin C: 1mgCalcium: 64mgIron: 2mg
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