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Chocolate Mousse Mould




Source of Recipe


Internet


List of Ingredients




Five egg yolks
One-half cup sugar
One cup milk
Three squares (three ounces) semi-sweet chocolate
One square unsweetened chocolate
One envelope (.25 ounce) unflavored gelatin
One tablespoon cold water
One cup heavy cream
One cup heavy cream for garnish


Recipe



Place mould in refrigerator to chill. Using a double boiler, melt and combine all chocolates. In separate pot heat milk until it starts to scald but does not boil. Pour milk into blended chocolate and beat with whisk or electric mixer until chocolate is fully blended. In a small bowl soften gelatin in cold water, then stir into chocolate mixture. In another bowl, combine yolks and sugar, beating until light and lemon colored. Add yolk mixture to chocolate and blend thoroughly. Refrigerate to chill. After mixture has completely cooled, fold in unwhipped cream. Pour into chilled mould and refrigerate until mousse is set.

Meanwhile, in a chilled bowl, beat one cup of cream until it stands in soft peaks, but is not stiff. When ready to serve mousse, turn over mould on serving plate and cover or decorate with dollops of whipped cream.

Variation: If you like a really intense chocolate flavor, substitute one or more squares of unsweetened chocolate for the sweetened.

Yield: Eight servings