Just a quick little post here...
I'm always searching for the perfect chocolate mousse. Here is an adaption of a Heston Blumenthal's recipe (from his book "the search of perfection"). The recipe is only a part of his "black forest gateux", but is good enough to stand alone. It is EXTREMELY rich. It reminds me a little of eating a cake at "Pascal" (a restaurant/cafe) in Oslo. It relies on a very dense custard with egg yolk and milk, which is mixed with ALOT of chocolate, then some cream to lighten it. I had to twist it to make it work, by adding a tbs. of kahlua, otherwise the sugar wouldn't of dissolved into the egg yolk properly...I think...Yummy! (not the yummiest picture, but anyway...it shows the texture...and the white stuff is a norwegian thing we call "kesam", a kindof yogurt-cheese-cremefraiche thing)
Heston's Chocolate Mousse - with a twist (adapted and doctored from Heston)
Serves 2-3 people
2 egg yolks
72g chocolate (70% cocoa)
a pinch of salt
1 tbs. kahlua (optional)
1 tsp. creme fraiche (optional)
1. Whisk the egg yolk with the sugar, and kahlua
2. Melt choc in micro or in a water bath
3. Heat milk til simmering, pour over egg mix, return to heat
4. Heat until it reaches 80C (it will thicken), but NO MORE. It will curde after that.
5. Pour mix into chocolate. Add creme Fraiche.
6. Whip cream to soft peaks. Quickly! Add in batches to the chocolate mix.