Lemon
Crème Brulee with Chocolate Mousse
by Pierre-Luc Moeys
Chocolate Mousse (For 4 people)
(We recommend making this the day before
serving)
1ž2 quart of heavy cream
1/3 lb. bitter chocolate
1ž4 cup strong coffee (room temperature)
1 shot Kahlua or Bailey’s Irish Creme
1 egg yolk
Melt the chocolate in a double boiler VERY
slowly, and once melted, pull off and let it cool down to
room temperature. While that’s cooling, whip up the heavy
cream to a scooping stage, no harder. Once the chocolate is
room temperature, mix it with the coffee, egg yolk and the
Kahlua or Bailey’s. Whisk this fast, then add 1/3 of the whipped
heavy cream to the chocolate mix (this technique is known
as “making family”). Once that’s mixed together,
add the rest of the whipped cream and fold together with spatula.
(Gently folding the mixture will help keep the air bubbles
inside, resulting in a fluffier mousse…very important!) Once
it’s completely mixed, cover and let it set in the fridge
for at least 2 hours.
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