Chocolate mousse with cream and pistachios
Description
A wonderful recipe for chocolate mousse. The mousse turns out very thick, yet light and airy. Pistachios perfectly complement its flavor. Just what you need to delight guests with something new and unusual.
Instructions
- 1
Step 1
1. Whisk the yolks, milk, sugar, and salt with a whisk until smooth. Evenly sprinkle the gelatin over the mixture and let it stand for 1 minute to soften.
- 2
Step 2
2. Add chocolate. Cook over low heat, stirring frequently, for about 15 minutes, until the mixture thickens and coats the back of a spoon. The mixture should reach a temperature of 75-80°C, but must not boil, otherwise it will curdle. Add vanilla extract to the chocolate mixture and whisk thoroughly. Remove the saucepan from the heat, cover, and refrigerate for about an hour and a half, stirring occasionally.
- 3
Step 3
3. In a small saucepan, use a mixer on medium speed to whip the heavy cream. Using a rubber spatula, gently fold the whipped cream into the chocolate mixture.
- 4
Step 4
4. Pour the mousse into 12 soufflé molds. Cover and refrigerate for 4 hours, or until the mixture is completely set.
- 5
Step 5
5. Decorate with pistachios and ready whipped cream.