This mousse is laced with a touch of basil.
The combination of chocolate and basil makes a wonderful delicacy.
The little bowls for this dessert are edible, and making them is the funnest part of this recipe.
So get your hands to work!
Make and enjoy this delicious and delicate dessert.
I'm on Chocolate Contest, I would be glad with your vote.
Step 1: - Mousse Ingredients:
- 150 ml cream
- 10 g fresh basil (or 100 leaves)
- 6 egg yolks
- 100 grams sugar
- 220 grams milk chocolate
- 90 grams unsalted butter
- 250 ml heavy whipping cream , whipped to "soft peaks" (if you don't know what it means) :D
Step 2: -Supplies for Chocolate Cups:
- 800 grams bittersweet chocolate
Step 3: Making the Mousse: Step 1
Remove from heat and add 10 g of basil (or 100 leaves).
Let steep for 15 minutes.
Boil again and pass through a sieve. Set aside.
Step 4: - Making the Mousse: Step 2
Put six egg yolks through a sieve into a mixing bowl.
Add 100 grams of sugar and beat together until creamy yellow.
Step 5: -Making the Mousse: Step 3
Pour the creamed egg yolks slowly over the milk/basil infusion.
Stirr well and heat again until the mixture begins to thicken slightly (do not boil, or it will curdle).
This is a basic custard.
Step 6: - Making the Mousse: Step 4
Mix well and let cool.
Once the mixture is cooled, gently fold in 250 ml of heavy cream whipped to soft peaks
Step 7: Making the Chocolate Cups
Drain off any excess chocolate and set the dipped balloons on a sheet of parchment paper.
Place in the refrigerator until the chocolate is hardened.
Remove from the refrigerator and pop the balloons with a pin.
Remove the balloons from the inside of the chocolate bowls.
Step 8: Fill the Cups and Garnish
Garnish your dessert with sprigs of Basil leaves .
I would be glad with your comments.