Milk Chocolate Mousse with Port Ganache and Whipped Crème Fraîche

Name: Milk Chocolate Mousse with Port Ganache and Whipped Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters chilled crème fraîche; 2 larges eggs, separated; 79 milliliters chilled heavy whipping cream; 170 grams high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped; 296 milliliters (or more) ruby Port; 1 Tbsp sugar; 2 Tbsps (1/4 stick) unsalted butter; 2 Tbsps water

You can never have too many dessert recipes, so give Milk Chocolate Mousse with Port Ganache and Whipped Crème Fraîche a try. One portion of this dish contains about 3g of protein, 17g of fat, and a total of 267 calories. This gluten free recipe serves 8. It will be a hit at your valentin day event. A mixture of crème fraîche, water, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Boil 1 1/4 cups Port in heavymedium saucepan until reduced to 1/4 cup,about 9 minutes.

Ingredients you will need

Port

Equipment you will use

Sauce Pan

Meanwhile, simmer cream and butterin small saucepan.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Remove from heat.

Add chocolate; whisk until smooth. Stir 2tablespoons Port reduction into chocolatemixture.

Ingredients you will need

Chocolate

Reduction

Port

Equipment you will use

Whisk

Add 1/2 cup Port and 1 tablespoonsugar to Port reduction. Boil until syrupcoats spoon thickly, 6 to 7 minutes.

Ingredients you will need

Reduction

Port

Whisk yolks, 2 tablespoonswater, 2 tablespoons cream, and sugar inheavy medium saucepan. Stir over medium-lowheat until custard thickens enough tocoat spoon, about 5 minutes (do not boil).

Ingredients you will need

Custard

Cream

Sugar

Egg Yolk

Equipment you will use

Sauce Pan

Whisk

Remove from heat.

Add chocolate; stiruntil smooth.

Ingredients you will need

Chocolate

Transfer chocolate mixtureto medium bowl. Using electric mixer, beategg whites in another medium bowl untilsoft peaks form. Fold whites into chocolatemixture in 2 additions. Beat 8 tablespoonscream in another medium bowl until peaksform. Fold cream into chocolate mixture.Cover; chill at least 6 hours. DO AHEAD: Canbe made 1 day ahead. Keep chilled.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Hand Mixer

Bowl

Usingelectric mixer, beat cream in medium bowluntil soft peaks form. Fold in crème fraîche.

Ingredients you will need

Creme Fraiche

Cream

Equipment you will use

Blender

Rewarm ganache in microwave in10-second intervals until warm. Rewarm

Equipment you will use

Microwave

Port syrup, thinning with Port by 1/2teaspoonfuls if too thick.

Ingredients you will need

Syrup

Port

Bring small saucepan of water almostto boil. Spoon 2 tablespoons warm ganacheonto center of each of 8 plates. Dip largetablespoon into hot water; shake offexcess. Starting at 1 edge of mousse, pulltablespoon in horizontal position acrosssurface of mousse, forming oval-shapedscoop.

Ingredients you will need

Dip

Water

Equipment you will use

Sauce Pan

Place mousse in center of ganache. Repeat procedure for each serving, dippingspoon into hot water and shaking off excessbetween scoops. Using slightly smallerspoon, repeat procedure to scoop whippedcrème fraîche.

Ingredients you will need

Water

Place 1 scoop of whippedcrème fraîche alongside mousse on eachplate.

Drizzle warm Port syrup aroundganache on each plate.

Ingredients you will need

Syrup

Port

* Available at most supermarkets and atspecialty foods stores.

Bon Appétit