French Chocolate Mousse 450 ml Milk
50 g Sugar
75 g Grated sweet chocolate
4 Egg yolks (beaten)
170 ml Heavy cream
1 ts Vanilla
30 ml Brandy
Stir and scald the milk, sugar and chocolate in a saucepan over
low heat.
Pour part of these ingredients over the beaten egg yolks.
Return the sauce to the pan with the remainder of milk. Stir the
custard constantly over low heat until it thickens. Strain it. Cool by
placing the pan in cold water.
In a separate bowl, whip until stiff the cream, vanilla and
brandy.
Fold the cold custard into the whipped cream mixture until it is
well blended. Fill custard cups with the pudding.
Chill thoroughly before serving. French Chocolate Mousse printer friendly version located here.
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