French chefs were introduced to chocolate by the Spanish and have been cooking with chocolate since the early 17th century. Mousse, meaning "foam," originated in France in the 18th century. Unlike traditional mousse recipes, this recipe uses a base of crème anglaise.
Directions
- Heat the milk just to a boil.
- Mix in the sugar.
- Mix in the egg yolks gently, when the milk and sugar mixture is not too hot, so as not to create scrambled eggs. Stir over low heat until the custard lightly coats the back of a spoon.
- Stir in the chocolate pieces until completely melted. Let cool.
- Beat the cream separately until whipped and fluffy.
- Fold the whipped cream into the cooled chocolate mixture.
- Refrigerate until set.
- Serve alone, or with raspberries.
℞ M.D. Notes
- Dark chocolate is rich in the phytonutrients called flavonoids. They act as antioxidants and may have protective benefits to the cardiovascular system, as well as possessing other potentially health-promoting properties.
