Chocolate Mousse with Cream

Ingredients

For the cream:

1/2 cup 33% heavy cream

3 tbsp sugar

1 tsp vanilla

2 tbsp water

2 tbsp gelatin

For the chocolate mousse:

2 tsp gelatin

2 tbsp water

3 egg yolks

1/2 cup sugar

1/2 cup milk

220 g dark chocolate

1.5 cups whipping cream

Lightly grease a cake pan with butter. Line with parchment paper (the paper should be long enough). Heat the cream in the microwave until hot (do not bring to a boil). Add the sugar and vanilla, stir, and set aside for a while.

 Dissolve the gelatin in cold water and microwave for 10 seconds (the gelatin should be liquid), then mix with the cream. Pour the cream into the prepared mold and refrigerate for 15 minutes to allow the layer to set.

Mousse: Dissolve the gelatin in water. Let it sit for 1 minute. Whisk the egg yolks and sugar. Add the hot milk and place over medium heat, stirring occasionally. The mixture should thicken in about 5 minutes (it should set on a spoon).

Add the chocolate pieces and stir until completely melted. Cool. Whip the cream until stiff peaks form. Fold the cream into the chocolate mixture. Pour this mixture over the set layer, spreading it evenly. Cover and refrigerate for 3 hours.

To remove the mousse from the mold, run a sharp knife around the inside of the mold to loosen the mousse from the sides. Remove the paper and serve.

 Bon appetit!