My French Food
Chocolate Mousse
- Ingredient’s
- 4large egg yolks
- 1/4cup sugar
- 2 1/2cups heavy whipping cream
- 8oz semisweet baking chocolate, chopped
- Steps
- 1
- Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
-
2Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
-
3Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.
This is a painting by Rosa Bonheur: She was born March 16, 1822 – Died May 25, 1899 She lived in Bordeaux, in southwestern France. She paints animals, and she also made sculpture in realist style. She was widely considered to be the most famous painter of the nineteenth century.