This is the dessert in my entry for ICSA 20.
- Black Bean and Mushroom Risotto
- Beef Wellington with Shallot Relish
- Grilled Asparagus with Shaved Parmesan and Balsamic Reduction
- Chocolate Mousse
Now, time for dessert. I had the hardest time deciding what to make, but all of a sudden it just hit me and seemed like the best way to end such an elegant meal.
- 6 oz Bittersweet Chocolate (Semisweet could be used as well, but the Mrs is a fan of bittersweet)
- 1 cup Heavy Cream
- 1 egg plus 2 egg yolks
- Pinch of Salt
- 1/3 cup sugar
First, beat the egg, yolks, salt and sugar into a heat proof bowl. Beat until light and foamy.
In a large bowl, pour in the heavy cream. Using an electric mixer, beat the cream to soft peaks. Refrigerate until needed later.
In a saucepan, fill with water, about an inch or two. Bring to boil and place the chocolate, in a heat proof bowl, on top of the saucepan. Stir the chocolate until it has melted. Set aside.
Place the bowl with the egg mixture over the saucepan and stir until the mixture is fluffy and hot to the touch, about three minutes.
Take the egg mixture off the heat and continue stirring with vigor until the mixture thickens, about five more minutes. You can tell it's thickened when thick ribbons fall from the whisk when lifted out of the bowl.
Stir the egg mixture and chocolate together. When I did this, the chocolate had started to cool slightly, which caused there to be tiny slivers of solid chocolate in the mixture. This turned out to be an unexpected delight.
Pour the chocolate mixture into the whipped cream, slowly folding each addition in. Don't be too concern if it doesn't completely incorporated, it will still taste delicious. Refrigerate for 1 hour before consuming.