Serves 4-6
Ingredients:
1/2 cup whole milk
1/4 cup granulated sugar
2 large egg yolks
6 ounces quality dark chocolate, coarsely chopped
3/4 cup heavy cream, cold
Procedure:
1. Place the milk in a small saucepan and gently bring to a boil.
2. Meanwhile, combine the sugar and eggs yolks in a small mixing bowl and whisk together until thoroughly combined.
3. Remove the milk from heat and very slowly whisk into the egg yolk mixture. Pour the result back into the saucepan and return to low heat. Continue to cook, stirring continuously, until the mixture thickens slightly. Remove from heat.
4. Place the chopped chocolate into a bowl and add the hot milk mixture in small amounts, stirring to combine. After all the milk has been incorporated, cover and allow to cool to room temperature.
5. In another bowl, vigorously whip the heavy cream to soft peaks. Fold this into the chilled chocolate mixture and divide among serving vessels. Allow to chill one hour before serving.
Recipe Type: AuthenticIngredients:
1/2 cup whole milk
1/4 cup granulated sugar
2 large egg yolks
6 ounces quality dark chocolate, coarsely chopped
3/4 cup heavy cream, cold
Procedure:
1. Place the milk in a small saucepan and gently bring to a boil.
2. Meanwhile, combine the sugar and eggs yolks in a small mixing bowl and whisk together until thoroughly combined.
3. Remove the milk from heat and very slowly whisk into the egg yolk mixture. Pour the result back into the saucepan and return to low heat. Continue to cook, stirring continuously, until the mixture thickens slightly. Remove from heat.
4. Place the chopped chocolate into a bowl and add the hot milk mixture in small amounts, stirring to combine. After all the milk has been incorporated, cover and allow to cool to room temperature.
5. In another bowl, vigorously whip the heavy cream to soft peaks. Fold this into the chilled chocolate mixture and divide among serving vessels. Allow to chill one hour before serving.
Recipe Author: Chef Eric Ripert
Source: http://theradioblog.marthastewart.com/wp-content/uploads/2010/03/radioblog_recipe_ripertmousse.pdf