6 ounces fine chocolate (approx. 1 cup finely chopped)*
1 egg, well beaten
1 cup milk
1/2 cup sugar, divided
1 teaspoon vanilla
1 cup whipping cream
Shave a little chocolate and set aside for garnish. Finely chop remaining chocolate and set aside.
Beat egg well and set aside.
Place bowl and beaters for whipping cream in refrigerator to chill.
Combine milk, 1/3 cup sugar and a dash salt in heavy saucepan. Stirring, over medium heat, bring milk to a boil. Remove milk from heat; stir eggs while slowly pouring approximately one third the hot milk into eggs. Return milk to stove and pour egg mixture back into remaining milk. Stirring constantly over medium heat, cook until slightly thick and mixture coats a spoon (do not bring to a boil). Remove from heat, stir in 1/2 teaspoon vanilla and chopped chocolate; stir until chocolate is completely melted and mixture is smooth. Cool completely to room temperature.
Combine remaining sugar, 1/2 teaspoon vanilla and whipping cream in chilled bowl. Whip cream until stiff peaks form. Fold whipped cream into chilled chocolate; spoon mousse into serving dishes. Chill 6-8 hours.
To serve, top with additional whipped cream and sprinkle with shaved chocolate.
This is a classic airy dessert for the true chocolate lover. Recipe serves 5-6
* For a quality Mousse select quality chocolate; your choice of dark or milk chocolate. For my recipe I used award winning Amano Artisan Chocolate.
For variety, make half the recipe with dark chocolate and half with white chocolate; alternate spooning white and dark chocolate into individual cups gently swirling chocolates.
For other delicious dairy recipes and information go to www.UtahDairyCouncil.com