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Bitter Sweet Chocolate Mousse with Coffee Cognac Whipped Cream
by Chef Remy - The BRO^ADMOOR

Serving 12

Bitter Sweet Chocolate Mousse
Milk 22.04 oz
Yolks 5.29 oz
Sugar 3.95 oz
Chocolate 65% 31.74 oz
Heavy Cream 39.68 oz
In a medium size sauce pot bring milk to boil. In a mixing bowl combine yolks and sugar. Using a whisk, mix energetically until the mixture turn into a pale yellow color. Poor the milk over the yolks mixture and stir well. Bring the mix back to the pot and cook on a medium heat stirring constantly. At this stage you have what we call a “Crème Anglaise”. Make sure the Crème Anglaise is not boiling at any times. When the Crème Anglaise coats the back of a spoon, removes immediately from the heat and strain over chocolate. With the whisk stir well until homogenous. Let cool to room temperature. Whip heavy cream to soft peak and fold in chocolate cream. Fill 12 glasses and refrigerate.

Coffee Cognac Whipped Cream
Heavy Cream 17.63 oz
Sugar 2.82 oz
Coffee Bean crushed 1.41 oz
Cognac 2.46 oz
In a medium size sauce pot bring heavy cream, sugar and Cognac to boil. Add coffee and let steep for 3minutes. Strain and refrigerate at least 4 hours.

Serving:

Whip cream medium peak. Spoon some whipped cream over chocolate mousse. Dust with cocoa powder and serve.