February 11, 2011
Chocolate Mousse with Pistachio and Cream
Jeni recently bought me a wonderful desserts cookbook. I love that each recipe has a picture of the final product as well as several pictures of the steps along the way. It's called the Good Housekeeping Illustrated Book of Desserts. Amazon has it on sale right now for about $10. Here's the link. The recipe below was the first one in the book and it tasted wonderful. Very thick but light in texture, it had just the right balance of sweetness and the pistachios added a nice salty crunch. The recipe below yields 12 servings, though it only yielded 10 in the size ramekins I had which just meant more for everyone, so no complaining here. Enjoy!
4 large egg yolks
2 cups milk
¼ cup sugar
¼ tsp salt
1 envelope unflavored gelatin
6 1-oz squares semisweet chocolate, chopped
2 1-oz squares unsweetened chocolate, chopped
1 tsp vanilla extract
2 cups heavy cream
Whipped cream and finely chopped pistachios for garnish
1. In 3 quart saucepan, with wire whisk, beat egg yolks, milk, sugar, and salt until blended.
2. Evenly sprinkle gelatin over mixture and let stand for 1 minute to soften gelatin.
3. Stir in chopped chocolate.
4. Cook over low heat, stirring frequently, about 15 minutes until mixture thickens and coats a spoon. Mixture should be about 170-175F but don’t boil or it will curdle.
5. Stir vanilla extract into chocolate mixture, then beat with wire whisk to blend chocolate completely.
6. Remove saucepan from heat; cover and refrigerate until mixture mounds slightly when dropped from a spoon, about 1 ½ hours, strirring occasionally.
7. In small bowl, with mixter at medium speed, beat heavy cream until stiff peaks from.
8. With rubber spatula, fold whipped cream into chocolate mixture.
9. Pour mousse into twelve 6 oz individual soufflé dishes.
10. Cover and refrigerate 4 hours or until set.
11. Garnish with whipped cream and pistachios.