Mousse vanilla with chocolate chips

★Ingredients

250 ml (1 cup) heavy cream (whipping cream)

60 g (1/4 cup) granulated sugar

3 large egg yolks

1 vanilla bean (or 1 tsp vanilla extract)

100 g (about 3.5 oz) dark chocolate (finely chopped or mini chocolate chips)

Pinch of salt

Fried potatoes and mix them with herbs

Creamy lemon squares recipe.

★Instructions

1. Prepare the Vanilla Cream Base:

• Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to a small saucepan with the cream.
• Heat the cream over medium heat until it just begins to simmer. Remove from heat and let it infuse for 10 minutes.
• Remove the vanilla pod (if using) and reheat the cream until hot.

1. Make the Custard:

• In a separate bowl, whisk the egg yolks with the sugar and a pinch of salt until the mixture is pale and thickened.
• Gradually pour the hot cream into the egg yolk mixture, whisking constantly to avoid curdling.

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• Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. This is your custard base.
• Remove from heat and let it cool to room temperature, stirring occasionally.

1. Whip the Cream:

• In a chilled mixing bowl, whip the remaining heavy cream until it forms soft peaks.

1. Combine and Add Chocolate:

• Gently fold the whipped cream into the cooled custard mixture until fully incorporated and smooth.
• Fold in the chocolate chips or finely chopped chocolate.

1. Chill the Mousse:

• Divide the mousse into individual serving dishes or one large dish.
• Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

1. Serve:

• Optionally, you can garnish with extra chocolate chips, chocolate shavings, or fresh berries.

Enjoy!