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CHOCOLATE MOUSSE/62%

Ingredients:

  • 8 oz. SCHARFFEN BERGER 62% Cacao Semisweet baking chocolate, coarsely chopped
  • 1/2 cup water, divided use
  • 2 tablespoons butter
  • 3 large egg yolks
  • 2 tablespoons granulated sugar
  • 1 1/4 cups heavy cream, whipped
  • Method:

1. In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes.

2. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160*F (70*C), about 1 to 2 minutes.

3. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5 to 10 minutes.

4. Fold in whipped cream. Spoon into dessert dishes.

5. Refrigerate for 4 hours or overnight.