Chocolate Mousse
Ingredients: Egg yolks, Chocolate (65-75% bittersweet dark), Unsalted butter, Salt, Vanilla extract · 500 min cook time · 500kcal · ~₩23,900
Ingredients
4개 Egg yolks, 200g Chocolate (65-75% bittersweet dark), 50g Unsalted butter, 1꼬집 Salt, 0.5작은술 Vanilla extract, 300ml Heavy cream, 150ml Whole milk, 50g Corn syrup, 15ml Olive oil, 100g Hazelnuts, 50g Sugar (for caramel)
Instructions
1. Prepare mise en place: Add egg yolks to a large bowl. Cube unsalted butter. Chop chocolate into small pieces. Add salt and vanilla extract to the chocolate.
2. Heat milk mixture: Combine heavy cream, whole milk, and corn syrup in a saucepan. Heat to medium-medium high until sugar is dissolved and mixture reaches 170 degrees Fahrenheit (scalded).
3. Temper egg yolks: Ladle about one cup of the hot milk mixture into the bowl with egg yolks, whisking constantly and slowly to gradually raise the temperature of the yolks without scrambling them.
4. Combine tempered yolks with milk mixture: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Heat back to 170 degrees Fahrenheit, stirring constantly. Do not boil or thicken like pudding.
5. Melt chocolate and butter: Pour the hot cream mixture over the chocolate, butter, vanilla, and salt. Let it sit for 1-2 minutes to allow the chocolate and butter to melt completely.
6. Emulsify the mousse: Use an immersion blender to blend the mixture until smooth. While blending, stream in a little olive oil to emulsify and add silkiness.
7. Strain and chill: Strain the mousse through a mesh strainer into a container. Cover the surface with plastic wrap to prevent a film from forming and reduce condensation. Refrigerate for at least 8 hours (or 4 if it looks set).
8. Roast hazelnuts: While the mousse chills, roast hazelnuts in a 350-degree Fahrenheit oven for about 10 minutes, until fragrant.
9. Remove hazelnut skins: While still hot, gather the roasted hazelnuts in a towel and rub them together to remove the skins.
10. Make candied hazelnuts: (Details for caramel not fully provided in transcript, but implied) Make a dark caramel and toss the roasted, skinned hazelnuts in it. Let cool and chop.
11. Serve: Once the mousse is chilled and set, serve with the candied hazelnuts.
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