Description
A rich, dark chocolate gift to yourself
Ingredients
Scale
- 3/4 cup whole milk
- 2 tablespoons sugar
- 4 egg yolks
- 10 oz. bittersweet chocolate (55 to 70% cacao), finely chopped (you could also use semi-sweet chocolate)
- 1/2–1 teaspoon rum extract (or 2 teaspoons rum or Cognac)
- 1/2 cup heavy cream
Instructions
- To make creme anglaise (custard base of this mousse), heat milk and sugar in a medium saucepan over medium heat for about 2 minutes or until temperature reaches 130 degrees F., stirring occasionally.
- In a large bowl, whisk the egg yolks until smooth. Slowly pour warm milk into yolks, whisking constantly so you don’t scramble the eggs!
- Pour mixture back into saucepan and cook over medium heat 5 minutes more or until creme anglaise thickens and coats the back of a spoon, stirring constantly. Do not allow the custard to boil.
- Place chopped chocolate in a large bowl. Strain creme anglaise through a fine-mesh sieve over chocolate. Let stand 1 minute. Stir until chocolate has melted and mixture is smooth. Stir in rum extract. Let cool 30 minutes.
- While you are waiting for the chocolate to cool, grab a spoon and eat the custard that is left in the seive because it is rockin’!
- In another large bowl beat cream with a mixer on medium for up to 2 minutes or until soft, droopy peaks form. Don’t over beat. Cream should move loosely in the bowl.
- Fold 1/3 of chocolate mixture into whipped cream. Fold whipped cream mixture back into chocolate mixture just until there are no visible streaks of cream. Chill, covered, at least 2 hours before serving.