Milk Chocolate Mousse with Port Ganache and Whipped Crème Fraîche

Ingredients

• ¹/₃ cup crème frache*
• ¹/₃ cup heavy whipping cream
• 6 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona)
• 1 tablespoon sugar
• 10 tablespoons heavy whipping cream
• 2 tablespoons water
• 2 large eggs
• + 5 more ingredients
• • 1 tablespoon sugar
  • 4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona)
  • 2 tablespoons unsalted butter
  • ½ cup heavy whipping cream
  • 2 cups ruby Port

Boil 1 1/4 cups Port in heavy medium saucepan until reduced to 1/4 cup, about 9 minutes. Meanwhile, simmer cream and butter in small saucepan. Remove from heat. Add chocolate; whisk until smooth. Stir 2 tablespoons Port reduction into chocolate mixture. Add 1/2 cup Port and 1 tablespoon sugar to...

View full recipe at Epicurious