Milk Chocolate Mousse with Port Ganache and Whipped Crème Fraîche

Milk Chocolate Mousse with Port Ganache and Whipped Crème Fraîche
Photo by Dan Forbes

Ingredients

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

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

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