★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
★Instructions
- 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.
- 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.
- Whip the Cream:
- In a chilled mixing bowl, whip the remaining heavy cream until it forms soft peaks.
- 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.
- 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.
- Serve:
- Optionally, you can garnish with extra chocolate chips, chocolate shavings, or fresh berries.
Enjoy!