Valrhona Chocolate Mousse

Name: Valrhona Chocolate Mousse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 apricots, halved, or 3 peaches, quartered lengthwise, for serving; 227 grams bittersweet chocolate, preferably Valrhona, coarsely chopped, plus more for shaving; 1 Tbsp Cognac or other brandy; 4 larges egg yolks; 118 milliliters heavy cream; 1 pinch Pinch of salt; 59 milliliters sugar; 6 Tbsps unsalted butter, cut into small pieces

Valrhona Chocolate Mousse is a gluten free dessert. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 5g of protein, 36g of fat, and a total of 481 calories. Head to the store and pick up apricots, bittersweet chocolate, butter, and a few other things to make it today. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a medium stainless-steel bowl, combine the egg yolks with 1/4 cup of the sugar and the Cognac. Set the bowl over a medium saucepan of simmering water. Using a handheld electric mixer, whisk the mixture constantly at medium speed until pale yellow and thick, about 4 minutes.

Ingredients you will need

Egg Yolk

Cognac

Sugar

Water

Equipment you will use

Hand Mixer

Sauce Pan

Whisk

Bowl

Remove the bowl from the pan once in a while, whisking all the time, so the mixture doesn't get too hot.

Equipment you will use

Whisk

Bowl

Frying Pan

Remove the bowl from the saucepan, still whisking, and add the chopped chocolate, butter and salt. Set the bowl over the water and stir, using a wooden spoon or a heatproof spatula, over low heat until the butter and chocolate are melted.

Ingredients you will need

Chocolate

Butter

Water

Salt

Equipment you will use

Wooden Spoon

Whisk

Sauce Pan

Spatula

Bowl

Remove the bowl from the heat and let the chocolate mixture cool to room temperature, stirring often. Refrigerate until slightly chilled, about 20 minutes.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

In a medium stainless-steel bowl, whip the cream with the remaining 1 teaspoon of sugar until the cream holds soft peaks. Using a rubber spatula, blend one-third of the cream into the chocolate mixture to lighten it, then carefully fold in the remaining cream until blended. Cover and refrigerate the mousse until firm, at least 2 hours.

Ingredients you will need

Chocolate

Cream