Friday, December 26, 2008

~Champagne Chocolate Mousse

From Every Day with Rachael Ray
December-January 2008

Prep Time: 20 min
Cook Time: 10 min


1 cup chocolate chips
3 tablespoons unsalted butter
5 tablespoons Champagne

3 large egg yolks
1/3 cup sugar
3/4 cup heavy cream, chilled
1 tablespoon raspberry jam

1. In a heatproof bowl, combine the chocolate chips, butter and 2 1/2 tablespoons Champagne. 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 Champagne 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.