Chocolate Near Mousse
makes about 4 cups (serves 4-8)
Recipe from Barbara Kafka
This is not really a mousse, but it's tasty, rich, thick and filling. So it's a near mousse.
This recipe is part of the Barbara Kafka Dessert Anthology.
ingredients
1/2 cup sugar
6 large egg yolks, lightly beaten
2 cups heavy cream
1/2 pound bittersweet chocolate, finely chopped
1 tablespoon rum
timer
prep: 20 minutes
total: 4 hours 30 minutes
tools
saucepan
whisk
candy/oil thermometer
medium bowl
electric mixer
serving dish
instructions
1. In a saucepan combine the sugar, egg yolks and 1/2 cup of the heavy cream. Whisk constantly over low heat. Continue to whisk, making sure to reach the inner edges of the pan, until an inserted thermometer reads 140F.
2. Once the custard has reached 140F, continue to cook for 3 1/2 minutes. (Be careful to maintain this temperature, do not let it increase.)
3. After 3 1/2 minutes, reduce heat and add chocolate. Stir until melted.
4. Remove from heat and add rum. Mix well. Mixture will be quite thick. Transfer to a cool bowl.
5. In an electric mixer beat the remaining 1 1/2 cups of cream until stiff.
6. Check with your finger that chocolate is at room temperature.
7. Fold one large spoonful of the whipped cream into the chocolate mixture to lighten it. Add the remaining cream. Fold gently only until thoroughly blended.
8. Spoon into serving dish. Refrigerate until set, approximately 4 hours.
