HANDS-ON TIME 25 minutes
TOTAL TIME 4¾ hours
MAKES 6 servings
INGREDIENTS:
- 115 g milk chocolate, chopped
- 55 g dark chocolate (70%), chopped
- 1½ cups whipping cream (35%)
- 4 egg yolks
- 3 tbsp granulated sugar
- Pinch salt
- ½ tsp vanilla
DIRECTIONS:
- In a heatproof bowl over a saucepan of hot (not boiling) water, melt milk chocolate and dark chocolate, stirring until smooth. Set aside.
- In a small saucepan, heat ½ cup of the cream over medium-high heat just until tiny bubbles form around the edge of the pan.
- In a separate heatproof bowl, whisk together egg yolks, sugar, and salt; slowly whisk in hot cream.
- Place the bowl over a saucepan of gently simmering water; cook, stirring, until an instant-read thermometer reads 160°F (71°C) and the mixture is thick enough to coat the back of a spoon, about 15 minutes. Remove from heat.
- Whisk in melted chocolate and vanilla. Place plastic wrap directly on the surface; let cool, about 15 minutes.
- Whip remaining cream; fold one-quarter into the chocolate mixture. Fold in remaining whipped cream.
- Divide among 6 dessert dishes; cover and refrigerate until set, about 4 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)
NUTRITIONAL INFORMATION, PER SERVING:
- About 413 cal, 5 g pro, 34 g total fat (20 g sat. fat), 24 g carb, 2 g fibre, 209 mg chol, 43 mg sodium, 201 mg potassium.
- % RDI: 9% calcium, 14% iron, 27% vit A, 10% folate.
VARIATION: SILKY MOCHA MOUSSE
- Heat 2 tbsp instant coffee granules with cream.
