TeaTime Special Issue – August 2019

65 Teatime Holidays

Black Forest Mousse

Verrines

Makes 12 servings

3 cups cold heavy whipping cream,
divided
4 large egg yolks
1 tablespoon granulated sugar
1 cup plus 1 tablespoon milk
chocolate chips, fi nely chopped
1 cup plus 1 tablespoon 60% cacao
dark chocolate chips, fi nely
chopped
1 (16.2-ounce) jar pitted Amarena
cherries with stems in syrup
Garnish: sugared fresh rosemary
sprigs*

• In the bowl of a stand mixer fi tted
  with the whisk attachment, beat
  1¾ cups cold cream at medium-high
  speed until soft peaks form. Transfer
  cream to an airtight container, and

refrigerate until ready to use.

• In a medium saucepan, bring remain-
  ing 1¼ cups cream to a simmer over
  medium heat.


• In a medium bowl, whisk together
  egg yolks and sugar. Gradually add half
  of hot cream to egg mixture, whisking
  constantly. Add egg mixture to remain-
  ing hot cream in saucepan. Cook over
  medium heat, stirring constantly, until
  mixture registers 180° on an instant-
  read thermometer. Divide mixture
  evenly between 2 heatproof bowls.


• Place milk chocolate in a medium
  bowl. Place dark chocolate in another
  medium bowl. Strain a bowl of hot
  cream mixture over milk chocolate,
  and strain remaining bowl of hot
  cream mixture over dark chocolate,
  stirring each until a smooth ganache
  forms.


• Divide chilled whipped cream in half,
  and fold each half into a ganache to

form 2 mousses. Transfer dark choco-

late mousse to a piping bag. Cut tip

of piping bag. Pipe dark chocolate

mousse into 12 (4-ounce) dessert

glasses one-third full. Refrigerate for

10 minutes.

• Transfer milk chocolate mousse to
  another piping bag. Cut tip of piping
  bag. Pipe milk chocolate mousse over
  dark chocolate mousse layer, fi lling
  glasses by another one-third. Refriger-
  ate until set, approximately 10 minutes.


• Spoon cherry syrup over milk
  chocolate mousse layer. Cover each
  glass with plastic wrap, and refrigerate
  for up to 2 days.


• Just before serving, top syrup layer
  with a cherry. Garnish with rosemary,
  if desired.

*To make sugared rosemary, lightly coat fresh

rosemary sprigs with cooking spray, and toss

in granulated sugar.