Prep Time: 4 hours
Cook Time: 30 minutes
Total Time: 4
hours, 30 minutes
Ingredients:
* 2 cups heavy
cream
* 4 egg yolks
* 3 tablespoons granulated
sugar
* 2 tablespoons Frangelico (hazelnut liquor)
* 7
ounces bittersweet chocolate, melted and kept lukewarm
* 1/3 cup
chopped, toasted hazelnuts
Preparation:
Heat 2/3 cup
of cream in small saucepan until it just begins to steam. In a separate bowl,
whisk together the egg yolks and sugar, and then add ½ hot cream, whisking
constantly, until the mixture is thoroughly combined. Add the warm egg-cream
blend back into the hot cream in the saucepan and cook over low heat, stirring
constantly, until the mixture reaches 165 degrees on a digital candy
thermometer. Remove from the heat and stir in the hazelnut liquor and melted
chocolate. Chill the chocolate custard thoroughly.
Beat remaining 1 1/3 cups of cream in a separate bowl until stiff peaks form.
Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard,
and then gently fold in the remaining cream. The chocolate mousse is ready when
the chocolate custard is thoroughly incorporated into the whipped cream, and no
marbling shows. Serve chilled garnished with toasted hazelnuts
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