MOUSSE - SLICED CHOCOLATE OVER CREME ANGLAISE

By akselden

Refrigerate mousse 6 to 8 hours.

Let stand for 45 minutes before serving.

Ingredients

• Chocolate Mousse:
• 1 pt. heavy whipping cream, divided
• 3 (5.3oz) bars Green and Black's Organic Baking Chocolate with 72% Cocoa, broken into small pieces
• 1/2 C. light corn syrup
• 1 stick unsalted butter
• 1/4 C. sifted powdered sugar
• 1 tsp. vanilla
• Creme Anglaise:
• 12 egg yolks
• 1 C. sugar
• 1 qt. half and half
• 2 tsp. vanilla
• 6 oz. fresh raspberries
• Fresh mint sprigs

Details

Servings 16

Preparation

Step 1

Chocolate Mousse:
1. Line 9x5 1/2" loaf pan with plastic wrap, extending over sides of pan; set aside

2. In heavy saucepan, cook 1/2 C. whipping cream, chocolate, corn syrup and butter over low heat until chocolate melts (6-8 minutes), stirring constantly; remove from heat and cool to room temperature.

3. In large mixer bowl, beat remaining 1 1/2 C. whipping cream, powdered sugar and vanilla on high speed until stiff peaks form; fold in cooled chocolate mixture on lowest mixer speed. Pour into a prepared pan; refrigerate until firm (6-8 hours).

Creme Anglaise:
4. In medium bowl, whisk egg yolks and sugar until slightly thickened.

5. In medium saucepan, heat half and half over medium heat until small bubbles form around the edge of pan. Slowly whisk hot half and half into egg mixture; return mixture to saucepan and continue cooking over medium heat, stirring constantly with heatproof rubber spatula until sauce is the consistency of heavy cream and reaches 170° on an instant read thermometer (15-20 minutes).

6. Pour sauce through a fine mesh strainer; stir in vanilla. Refrigerate, covering after completely cooled.

To Serve:
7. Lift mousse out of pan with plastic wrap; let stand at room temperature 45 minutes for easier slicing.

8. Spoon pool of creme anglaise on each plate; place slice of mousse over sauce. Garnish with raspberries and sprig of mint.