hhgregg leslie

For gourmet cooks beyond the reach of Sur La Table, here is the recipe for chocolate mousse, a simple and elegant dessert that's perfect for make-ahead entertaining. Garnished with chocolate curls and a dab of freshly whipped cream, it can hold its own at the most elegant party.

Ingredients
2 cups heavy cream, chilled, divided into ¾ cup and 1-¼ cup measures 

Pinch salt 

Pinch instant espresso powder 

4 egg yolks 

3 tablespoon sugar 

1 teaspoon vanilla 

7 oz. bittersweet chocolate, fine-quality (not unsweetened), chopped 

Lightly sweetened whipped cream for garnish and chocolate curls (optional) Leslie's note: Use a sharp vegetable peeler on room temperature chocolate to make the curls. If the chocolate is cold, you will only get chocolate shavings, which is fine and can be sprinkled on top of the whipped cream.
 

Heat the ¾ cup serving of cream, salt, and espresso powder in a saucepan until hot. Meanwhile, whisk the egg yolks and the sugar together until well combined. Add the hot cream, in a slow stream, whisking continuously until combined. Transfer the mixture to the saucepan and cook over mod-low heat, stirring constantly, until an instant read thermometer registers 160° F. Pour the custard through a fine-mesh sieve into a bowl and stir in the vanilla. Melt the chocolate in the top of a double boiler (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Off heat, whisk the custard into the melted chocolate until smooth. Allow this mixture to cool. While the chocolate mixture is cooling, beat the remaining 1 ¼ cup of cream in a bowl until the cream holds stiff peaks. Whisk one-fourth of whipped cream into the chocolate custard to lighten the mixture. Then fold in the remaining whipped cream, gently but thoroughly. Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. 

Let the moose stand at room temperature about 20 minutes before serving. Garnish with whipped cream and chocolate curls if desired.