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Champagne Chocolate Mousse

December 2007
Champagne Chocolate Mousse

by 1 people

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Makes: 6 servings

Prep: 20 mins

Cook: 10 mins

Ingredients
  • 1 cup chocolate chips
  • 3 tablespoons unsalted butter
  • 5 tablespoons sparkling white grape juice or sparkling cider
  • 3 large egg yolks
  • 1/3 cup sugar
  • 3/4 cup heavy cream, chilled
  • 1 tablespoon raspberry jam
Directions
  1. In a heatproof bowl, combine the chocolate chips, butter and 2 1/2 tablespoons sparkling grape juice. Set the bowl over a pot of simmering water and stir until the chocolate is melted; let cool.
  2. In another heatproof bowl over simmering water, whisk the egg yolks, sugar and remaining 2 1/2 tablespoons juice until thick and warm but not cooked, 3 to 5 minutes. Remove from the heat and whisk in the melted chocolate; let cool to room temperature.
  3. Using an electric mixer, whip the heavy cream until soft peaks form; transfer 1/4 cup to a small bowl and refrigerate. Let the remaining cream stand until it reaches room temperature, then, using a large rubber spatula, fold into the chocolate mixture until smooth. Spoon into glasses and refrigerate until ready to serve.
  4. Stir the raspberry jam into the remaining 1/4 cup whipped cream and top each mousse with some of the raspberry cream.