Ingredients
- 12 ounce bittersweet chocolate
- 4 ounce egg yolks
- 3 tablespoon sugar
- 2 cup heavy cream
- 1 cup milk
Preparation
Baking Directions:
Fill a small bowl with cold water and submerge gelatin sheet in it.
Using a large serrated knife, finely chop the chocolate and place it in a large bowl.
In a separate bowl, whisk together the egg yolks and sugar until smooth.
In a saucepan over medium heat, stir together 1 cup of heavy cream with the milk to a boil.
Slowly, but vigorously, whisk about half of the hot cream into the egg yolk mixture.
Return mixture to the pan, whisking into the remaining hot cream and milk.
Cook over low heat continuously stirring with a wooden spoon.
Cook until mixture thickens slightly, about 8-10 minutes, and immediately remove from heat.
Remove gelatin sheet from water and gently rinse under cold running water.
Squeeze out excess water and stir gelatin sheet into the hot mixture until dissolved.
Strain the mixture through a fine sieve over the chocolate and let stand for 2 minutes, then whisk until smooth.
In a large stainless steel bowl, whisk the remaining cup of heavy cream to soft peaks.
Fold the chocolate mixture into the whipped cream until smooth.
Line a baking sheet with 4-ounce flexible dome molds.
Fill the molds with equal amounts of chocolate mousse and freeze until slightly firm, about 1 hour.
Using a round tablespoon measure, scoop out about 1 ½ spoonfuls from the centers of chilled mousse, creating a cavity.
Fill in cavity with Orange Caramel Sauce and top with a disc of Chocolate Cake Base.
Freeze for at least 2 hours before unmolding.
