Eric Ripert'S Chocolate Mousse - cooking recipe

Ingredients

Serves 4-6
1/2 cup whole milk
1/4 cup granulated sugar
2 large egg yolks
6 ounces quality dark chocolate, coarsely chopped
3/4 cup heavy cream, cold

Preparation

1.\tPlace the milk in a small saucepan and gently bring to a boil.

2.\tMeanwhile, combine the sugar and eggs yolks in a small mixing bowl and whisk together until thoroughly combined.

3.\tRemove the milk from heat and very slowly whisk into the egg yolk mixture. Pour the result back into the saucepan
and return to low heat. Continue to cook, stirring continuously, until the mixture thickens slightly. Remove from heat.

4.\tPlace the chopped chocolate into a bowl and add the hot milk mixture in small amounts, stirring to combine. After all
the milk has been incorporated, cover and allow to cool to room temperature.

5.\tIn another bowl, vigorously whip the heavy cream to soft peaks. Fold this into the chilled chocolate mixture and divide among serving vessels. Allow to chill one hour before serving.