Efrat's Notebook

Frozen Chocolate Mousse with Vanilla Sauce Draft

A chocolate and espresso mousse that I freeze in individual rings and serve frozen with candied nuts and a cold vanilla sauce.

  • Prep45 min
  • Cook15 min
  • Rest4 hr
  • Total5 hr
  • Makes12 oval rings or ramekins, 2¾ inches (7 cm) across
  • KashrutDairy

What you need

Amount:12

Mousse

Garnish

Vanilla sauce (about 2½ cups)

How I make it

Mousse

  1. Melt the butter in a large bowl in the microwave. Add the chocolate and hot espresso and stir into a smooth ganache.

  2. Beat the yolks with the sugar until pale and fluffy and fold into the ganache.

  3. Sift in the cocoa and stir it into the ganache.

  4. Gradually add the cream (unwhipped), whisking gently.

  5. Line a baking sheet with parchment paper, set the rings on it and pour in the mixture. If using ramekins, you don't need the sheet.

  6. Freeze for at least 4 hours.

  7. Just before serving, unmold from the rings and garnish with the nuts. Serve frozen with the vanilla sauce.

Vanilla sauce

  1. In a bowl, whisk the yolks with the sugar until pale and fluffy.

  2. Bring the milk and vanilla beans to a boil in a saucepan.

  3. Gradually pour about a quarter of the hot milk into the yolks, whisking to temper them. Pour the yolk mixture back into the pot.

  4. Cook over medium heat, stirring with a wooden spoon, until the custard thickens. Dip the spoon, run a finger across the back and check that the line stays clear. On a thermometer, it should reach 183°F (84°C).

  5. Strain the custard into a bowl and cool it over an ice bath.

  6. Keep in the fridge for up to 4 days and serve cold.

Source: ChefEf (chefef.com)