MOUSSE AU CHOCOLAT, CHANTILLY à LA PRALINE ROSE

Makes: 1 1/2 quarts (1.5 L) For the chocolate mousse:

2 1/2 cups (625 mL) 64% chocolate ■ (pistoles or broken into large pieces)

1 3/4 cups (430 mL) heavy ■ cream (35% butterfat)

1 1/3 cups (330 mL) creme ■ anglaise (see below)

For the creme anglaise:

1/2 cup (125 mL) whole milk ■ 1/2 cup (125 mL) heavy cream ■ (35% butterfat)

4 large egg yolks ■

To serve:

2 cups (500 mL) heavy cream ■ (35% butterfat)

2 tbsp (30 mL) confectioners’ ■ sugar

1/2 cup (125 mL) chopped ■ pink praline (see note)

1. For the chocolate mousse: Manually, or using a stand mixer, whip cream until soft peaks form. Set aside.

2. Make the creme anglaise: In a small saucepan over medium heat, combine the milk and cream and bring to a simmer.

3. In a medium bowl, whisk the egg yolks and sugar until pale. Whisk in the coffee powder.

4. Pour a small amount of the hot milk and cream into the egg yolk mixture and stir, to temper. Continue whisking in the hot milk and cream, working gradually until all the milk mixture has been incorporated.

5. Put chocolate in a large bowl. 6. Return the custard base to the saucepan and cook over medium-low heat, stirring constantly, until the temperature reaches 180 F

(82 C), 3-4 minutes. As soon as the custard reaches 180 F (82 C), pour it over the chocolate pieces. Using a spatula, stir until well combined and the chocolate is smooth.

7. Gently stir in the softly whipped cream from step 1. Pour into a mould of your choosing and refrigerate for 2 to 3 hours.

8. To serve, combine the heavy cream with the confectioners’ sugar in a bowl and whip until medium peaks form. Stir in the crushed pink praline. Transfer to a pretty bowl and refrigerate until ready to serve alongside the mousse.

Note: You can source pink praline on Amazon.com.