Chocolate Mousse: Ambrosia Bread & Pastries

A friend here from Japan was moving to Charleston, SC; and thus it was necessary to invite her and her family over to say goodbye. Since she was moving to the beautiful city of Charleston, SC with all of its southern charms of hospitality and amazing restaurants, I thought I’d give her a preview to Charleston’s restaurant scene and food my making a Beef Wellington inspired by the Bull &Finch Restaurant & Pub, and by making the following delicious Chocolate Mousse by Ambrosia Bread & Pastries. Both the Beef Wellington and Chocolate Mousse recipes are from A Taste of Charleston South Carolina Restaurant Recipes book I acquired while shopping once of many times in the open market in downtown Charleston while living there for three years. It makes me feel nostalgic just thinking about the quaint city of Charleston, and of course, all the yummy food it has to offer.

 

Chocolate Mousse by Ambrosia Bread & Pastries

1/4 lb. dark chocolate

1 cup eg yolk

1 cup heavy cream

4 oz. sugar

1 qt. heavy cream, whipped to soft peak

 

Melt one cup heavy cream with dark chocolate over a double broiler. Remove from heat and let cool at room temperature. Whip the quart of heavy cream, then place in refrigerator. Whip egg yolks and sugar until pale and thick, approximately 2-3 minutes. Fold egg mixture into the chocolate, and then fold in the whipped cream.

Chocolate Mousse

The chocolate mousse was well loved by all. I’ll be making this again for guests bound or not bound for Charleston, South Carolina. I hope you are able to enjoy it yourself.

 

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