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Milk Chocolate Mousse

List of Ingredients




6 tbls. sugar
1/4 cup water
1 tsp. fresh lemon juice
3 oz. mild chocolate, chopped
2 oz. bittersweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter, at room temp.
3/4 cup heavy cream
6 tbls. Crème fraiche (available at specialty food stores)
3 large egg yolks


Recipe



1. Combine the sugar, water, and lemon juice in a small saucepan over medium-high heat and bring to a boil. Lower the heat and simmer for about 10 minutes or until a candy thermometer dipped into the syrup reads 252F.
2. Combine the chocolates and butter in the top half of a double boiler over simmering water. Heat, stirring constantly, for about 2 minutes or until the chocolates melt and the butter is blended into them. Keep the chocolate warm and melted.
3. Combine the heavy cream and crème fraiche in the bowl of an electric mixer and beat until soft peaks form. Scrape the whipped cream from the mixer bowl and set aside.
4. Place the egg yolks in the mixer bowl (it is not necessary to clean it) and beat until light. With the mixer running, slowly add the hot syrup to the eggs. Add the melted chocolate and beat, on high speed, until the mixture is cool. Fold in the reserved whipped cream mixture until well blended. Scrape into a clean bowl, cover lightly
and refrigerate for at least 8 hours before using.