Strawberry ‘n’ Mousse Surprise
Submitted by: Trey Moore
Serving Size: 16
Nutritional Information: 247 calories, 23g fat, 14g saturated fat, 99mg cholesterol, 32mg sodium, 13g carbohydrate, 2g fiber, 4g protein
|10 ounces||high-quality bittersweet chocolate, chopped|
|1/4 cups||strong brewed coffee|
|4||large egg yolks|
|2 tablespoons||granulated sugar|
|3/4 cups||whole milk|
|2 1/2 cups||whipping cream, divided|
|16||mini-size dessert cups|
|garnish||chocolate shavings (optional)|
|16||small ripe strawberries|
- In a heavy saucepan combine chocolate and coffee. Heat gently over low heat until the chocolate starts to melt; set aside. In a medium bowl whisk together egg yolks, sugar and salt until well blended; set aside. In a medium saucepan, heat milk until bubbles begin to form around edge of pan (do not boil).
- Gradually whisk about half of hot milk into egg yolk mixture. Add yolk mixture to saucepan. Cook and stir continuously with a wooden spoon over medium heat until mixture just coats the back of a clean metal spoon (enough so that a finger run through the sauce will leave a clean trail). Remove pan from heat.
- Immediately pour the custard through a fine - mesh sieve, straining over the partially melted chocolate. Whisk until smooth. Transfer to a large mixing bowl and let cool, stirring occasionally, until mixture is about 96 degrees F.
- In a chilled bowl beat 2 cups of cream until soft peaks form. Using a rubber spatula, gently fold half of the whipped cream into the chocolate mixture until no white streaks remain. Gently fold in remaining whipped cream. Spoon the mousse into sixteen 2 - ounce dessert cups. Cover and chill for at least 3 hours or up to two days.
- To serve, beat remaining 1/2 cup heavy cream until soft peaks form. Spoon on top of each serving. Add fresh strawberry and, if desired, chocolate shavings.