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Tina's
Recipes
10 ounces best-quality bittersweet chocolate,
chopped (I like Lindt) Put the chocolate and coffee in a saucepan. Heat gently over low heat until the chocolate starts to melt; set aside. In a medium saucepan, heat the milk until bubbles begin to form around the edge; don’t let it boil. In a small mixing bowl, whish the egg yolks with the sugar just until well blended. Whisk half of the hot milk into the egg yolks. Return the yolk mixture to the milk in the saucepan. Cook slowly over low heat, stirring continuously with a wooden spoon, until the custard thickens slightly and coats the back of the spoon. The time it takes for this thickening to occur will vary. It make take as little as a few minutes or a s many as 20, but once the thickening begins, it happens quickly; watch carefully or the eggs will coagulate. Check with a thermometer; don’t let the temperature exceed 160 degrees. Immediately pour the custard through a strainer over the partially melted chocolate. Whisk until smooth. Transfer to a large missing bowl and let cool, stirring occasionally, until the mixture is about 96F; don’t let the mixture set or the mousse won’t be smooth. Beat 2 cups of heavy cream until it holds soft peaks. With a rubber spatula, gently fold half of the whipped cream into the chocolate mixture until no white streaks remain. Gently fold in the remaining whipped cream. Spoon the mousse into six containers. Cover and chill for at least 3 hours or up to two days. To serve, beat the remaining ½ cup cream until it hold soft peaks and glazed raspberries.
Glazed Raspberries
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