Sliced Chocolate Mousse Over Crème Anglaise
Ingredients
1 pt.
heavy cream, divided
16 oz.
dark baking chocolate, broken into small pieces
½ cup
light corn syrup
½ cup
Kowalski's Unsalted Butter
¼ cup
sifted confectioners' sugar
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
2 batches
Crème Anglaise
6 oz.
fresh raspberries, for garnish
- fresh mint sprigs, for garnish
Directions
- Line a 9x5" loaf pan with plastic wrap, extending wrap over the sides of the pan; set aside.
- In a medium saucepan, heat ½ cup cream, chocolate, corn syrup and butter over low heat until chocolate melts (6-8 min.), stirring constantly.
- Remove from heat; cool to room temperature.
- In a large mixing bowl, beat remaining cream, sugar and vanilla with an electric mixer on high speed until stiff peaks form; fold in cooled chocolate mixture.
- Pour into prepared loaf pan; refrigerate until firm (6-8 hrs.).
- Lift mousse out of pan with plastic wrap; let stand at room temperature for 45 min. for easier slicing.
- Spoon a pool of crème anglaise onto serving plate(s); place sliced mousse over sauce. Garnish with raspberries and mint; serve immediately.
