Thursday, June 26, 2014

Chocolate Cremeux (Chocolate Mousse)

From Professional Baking by Wayne Gisslen.

5 oz bittersweet chocolate*
3 egg yolks
4 oz sugar**
1 C milk
1 C heavy cream

* For a thicker cremeux, one that can be used as a filling for a chocolate tart, increase the chocolate to 7 oz. Also, if I make this recipe again, I'll likely opt for unsweetened chocolate; with the added sugar it was plenty sweet for my taste.
** If you don't have a kitchen scale, 1 oz of sugar is a scant 2 Tbls.

Chop chocolate into small pieces; place in a stainless steel or glass bowl. Combine egg yolks and sugar in a separate bowl, whip until light.

Combine milk and cream. Scald over a boiling water bath, or bring to just below boiling in a saucepan over direct heat, stirring continuously. Very gradually, pour hot milk mixture into the egg yolk mixture while stirring regularly, until it thickens enough to coat the back of a spoon or until it reaches 180°.

Strain this mixture --  a crème anglaise -- into the bowl of chocolate. Mix, or stir, at low speed until chocolate is melted and blended with the crème anglaise. Stir gently, taking care not to make bubbles. Spoon or pour into serving dishes. Chill until set.

Serving suggestions: layer or garnish with fresh berries,
whipped cream, and/or chocolate curls.

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