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August 2, 2011
Chocolate Truffle Mousse
Treasured Desserts
Prep time:
15 minuteschilling time:
4 hours“To make this rich and creamy mousse completely irresistible, Grandma used two kinds of chocolate.”
Ingredients
Serves 6
- 1 cup whipping cream, divided
- 1 egg yolk
- 2 tablespoons light corn syrup
- 2 tablespoons butter
- 4 (1-ounce) squares semisweet chocolate, coarsely chopped
- 4 (1-ounce) squares milk chocolate, coarsely chopped
- 5 teaspoons confectioners' sugar
- 1/2 teaspoon vanilla extract
- Sweetened whipped cream, fresh mint and fresh raspberries, optional for garnish
Directions
1
Whisk 1/2 cup cream, egg yolk, corn syrup and butter in medium heavy saucepan over medium heat until butter is melted and mixture simmers. Continue whisking for 2 minutes while mixture simmers. Remove from heat; add semisweet and milk chocolates, stirring until smooth. Cool to room temperature.
2
Beat remaining 1/2 cup whipping cream in medium bowl with electric mixer set at high speed until soft peaks form. Add confectioners' sugar and vanilla extract and beat until stiff peaks form.
3
Stir whipped cream into cooled chocolate mixture. Pour into medium serving bowl. Cover with plastic wrap; refrigerate 4 hours or overnight. Garnish with sweetened whipped cream, fresh mint and fresh raspberries, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Chocolate can burn at a very low temperature, so Grandma was very careful when she melted it. She either placed chocolate in the top of a double boiler over simmering water or added it to liquid ingredients that were hot, but not boiling.
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