Chocolate Mousse w/Whipped Sour Cream

Bahan-bahan

MOUSSE

• 6 Egg Yolks

• 20g (1 1/2t) Unsalted Butter

• 260g (9oz) 60% Cacao Chocolate

• 6 Egg Whites

• 70g (1/3c) Granulated Sugar

• 290g (1 1/4c) Heavy Whipping Cream

• Shaved Dark Chocolate And Whipped Sour Cream for Garnish

WHIPPED SOUR CREAM

• 200g Or 3/4c Heavy Cream

• 10g Or 1 1/4t Powdered Sugar

• 50g Or 1/4c Sour Cream

Arahan

MOUSSE

1. Crack 6 eggs and separate whites from yolks

2. Melt butter & chocolate in non-stick pan over low heat. Temp should be 100-110F/40C. Set aside to cool.

3. In a stand mixer, whip the egg whites to soft peaks (or whisk by hand), then add sugar, whipping on high (about 3 min) to stiff peaks.

4. In clean mixer bowl, whip heavy cream to just before stiff peaks, careful not to over-whip. This should take about 90 sec.

5. Gently fold whipped cream into the egg yolks, then gently fold in the melted chocolate until combined.

6. Fold in the egg white meringue gently to keep the mixture light and fluffy.

7. Transfer mousse into a freezer bag or piping bag and pipe into container of choice. I’m using 9 7oz containers. Tap gently to settle. Cover with plastic wrap & refrigerate for at least 2 hours to set.

8. Garnish with shaved dark chocolate & a dollop of whipped sour cream.

WHIPPED SOUR CREAM

1. Whisk cream and sugar together into soft peaks, about 3-4min. Add sour cream. Whisk to incorporate.