Milk Chocolate Mousse With Cranberry And Candied-Orange Chutney
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Whisk yolks and salt to blend in medium bowl
2
Bring milk to simmer in medium saucepan
3
Gradually whisk hot milk into yolk mixture; return to same pan
4
Stir over low heat until custard thickens, about 1 minute (do not boil)
5
Remove from heat; add chocolate
6
Whisk until chocolate melts and mousse base is smooth; whisk in rum
7
Cool 45 minutes
8
Beat 3/4 cup cream in bowl until peaks form; fold into mousse base
9
Cover; chill at least 4 hours
10
Beat 3/4 cup cream in another bowl until peaks form
11
Drop 1 1/2 tablespoons chutney into each dessert dish
12
Top with 1/2 cup mousse, 1 1/2 tablespoons chutney, a dollop of whipped cream, and chocolate shavings
13
Cover; chill up to 1 day
14
Whisk yolks and salt to blend in medium bowl
15
Bring milk to simmer in medium saucepan
16
Gradually whisk hot milk into yolk mixture; return to same pan
17
Stir over low heat until custard thickens, about 1 minute (do not boil)
18
Remove from heat; add chocolate
19
Whisk until chocolate melts and mousse base is smooth; whisk in rum
20
Cool 45 minutes
21
Beat 3/4 cup cream in bowl until peaks form; fold into mousse base
22
Cover; chill at least 4 hours
23
Beat 3/4 cup cream in another bowl until peaks form
24
Drop 1 1/2 tablespoons chutney into each dessert dish
25
Top with 1/2 cup mousse, 1 1/2 tablespoons chutney, a dollop of whipped cream, and chocolate shavings
26
Cover; chill up to 1 day