Quick Chocolate Mousse
- 1 Egg Yolk (large)
- 10 Grams(.4 oz) Sugar
- 150 Grams(5.3 oz) Dark Chocolate (65% cacao content - good quality)
- 50 Grams(1.8 oz) Heavy Cream (35%)
- 50 Grams(1.8 oz) Milk
- 250 Grams(8.8 oz) Heavy Cream (35%) (cold)
- Place a glass (or metal) bowl and a whisk in the freezer.
- In a separate bowl, whisk egg yolk and sugar until light and foamy (small quantities cannot be done by machine).
- Set aside.
- Put chocolate in a heatproof bowl. Chocolate should be either cut into small pieces or preheated.
- In a sauce pan bring cream and milk to almost a boil, pour slowly over the egg and sugar mix while whisking, then pour mixture back into the pan and whisk continuously.
- Cook over low heat until mixture starts to thicken. You know it’s ready when it’s thick enough to coat the back of a spoon. Don’t bring mix to a boil or it will scramble. If you have a digital thermometer the cream mix should be at 86°C/183°F.
- Strain mixture over chocolate and whisk until smooth and shiny and no lumps of chocolate are visible.
- Keep chocolate at room temperature to cool.
- Take bowl and whisk out of freezer and whip the cold cream until it forms soft peaks; do not whip until stiff peaks form.
- Before mixing the chocolate with the whipped cream make sure that the chocolate is not warmer than your hands.
- If the chocolate needs to sit more time at room temperature refrigerate the whipped cream while you wait.
- Take about 1/4 of the whipped cream and add it to the chocolate.
- Whisk until well incorporated then with a spatula gently fold the rest of the whipped cream into the chocolate mixture.
- Eat immediately or refrigerate in the same bowl covered with plastic film.