Chocolate Mousse with Mascarpone Crème Brûlée

Chocolate Mousse with Mascarpone Crème Brûlée

Chocolate Mousse with Mascarpone Crème Brûlée - Chocolate Mousse - Ingredients For Crème Brûlée - Ingredients For Chocolate Mousse | Tips on - Find TipsPrep Time: 15 minutes
Cooking Time: 25 minutes
Chilling Time: 2 hours and 45 minutes


For Crème Brûlée:

2/3 cup of whipped cream
1/3 cup of whole milk
1/2 teaspoon of powdered gelatin (unflavored)
1/2 vanilla bean, split
4 egg yolks
1/4 cup of sugar
1/3 cup of mascarpone cheese

Chocolate Mousse:

150 grams of dark bittersweet chocolate, chopped
2 eggs
1/4 cup of confectioners’ sugar
1 cup of heavy cream, whipped
Powdered sugar
Fresh Raspberries, for garnishing


Crème Brûlée:

Take the cream and milk in a pan. Sprinkle the gelatin and set aside for 5 minutes. This is to let the gelatin to become soft. Scrape the seeds from the beans and add to the cream mixture along with the bean. Set the pan on medium heat and let simmer for about 10 minutes, stirring till the gelatin dissolves.

Take a bowl and in it whisk together the yolks and the sugar. Add the mascarpone to it. Slowly add the hot cream mixture to this, whisking all the while. Pour back the mixture to the pan and cook over medium-low heat for 6 minutes, stirring continuously, till the mixture thickens. Pour the custard into a bowl and place it over another bowl containing ice water. Stir till the custard has cooled but it should not set. Throw away the vanilla beans.

Chocolate Mousse:

Put the chopped chocolate in a bowl and place it over a pan of hot water. Stir the chocolate till it melts completely. Beat the eggs and sugar together in a bowl till medium peaks are formed. Now pour in the chocolate mixture and whisk till well blended.

Place this on the bowl containing the ice water. In another bowl whisk the cream until it becomes very thick. To lighten the chocolate mixture, fold in about half cup of the whisked cream. Whisk the remaining cream till soft peaks are formed. Now slowly and gently fold this remaining whipped cream into the chocolate and cream mixture.

Divide the chocolate mousse into two portions and pour half of it into four wine glasses (10- to 14-ounce). Transfer the wine glasses to a refrigerator and chill for 15 minutes. Keep the remaining half of the mousse in the bowl, set over ice water. Take out the glasses and pour the custard over the mousse in each glass. Refrigerate for another 30 minutes till the custard is set. Remove from the refrigerator and pour the chocolate mousse over each. Smooth out the tops.

Cover the glasses and refrigerate again at least for 2 hours. Sprinkle the powdered sugar on the raspberries. Place the raspberries on top of the mousse and serve.

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