Chocolate Mousse Cups and Ubud

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg yolks, large

• Baking & Spices

  • 8 Chocolate bowls
  • 6 oz Milk chocolate
  • 3 tbsp Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 1/2 cups Heavy cream

Found on barbarabakes.com

Description

Ingredients

• 6 ounces milk chocolate
• 3 large egg yolks
• 3 tablespoons sugar
• 1 1/2 cups heavy cream, divided
• 1 teaspoon vanilla extract
• 8 chocolate bowls

Directions

• In a glass bowl, microwave chocolate on 50% power for 1 minute. Stir. Continue microwaving in 30 second increments until chocolate is melted and smooth. Set aside.
• In a medium saucepan, whisk together egg yolks and sugar. Whisk in 1/2 cup heavy cream. Cook over medium heat, stirring constantly, until mixture coats back of spoon and starts to bubble around the edges, about 5 minutes. Remove from heat; whisk in melted chocolate and vanilla. Chill until cool.
• In a large mixing bowl, beat remaining heavy cream until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the remaining with cream.
• Spoon into chocolate bowls; chill, covered, at least 30 minutes or up to 3 days.
• Serve garnished with strawberries, berry coulis and chocolate sprinkles, if desired.