Creamy Chocolate Mousse
|Eggs||3 , separated (At Room Temperature)|
|Milk||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Unsweetened chocolate||4 Ounce, chopped (4 Squares, 1 Ounce Each)|
|Vanilla extract||1 Teaspoon|
|Heavy cream/Whipping cream||2 Cup (32 tbs)|
|Chopped pistachios||1⁄4 Cup (4 tbs) (For Garnish)|
1. In 2-quart saucepan, with wire whisk, beat egg yolks, milk, salt, and 3/4 cup sugar untilblended; stir in chopped chocolate. Evenly sprinkle gelatin over mixture; let stand 1 minute to soften gelatin slightly. Cook over low heat, stirring frequently, about 20 minutes until gelatin completely dissolves, chocolate melts, and mixture thickens slightly and coats a spoon. Stir in vanilla; cover and refrigerate 45 to 50 minutes, stirring occasionally, until mixture mounds when dropped from a spoon.
2. In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar dissolves and whites stand in stiff peaks.
3. In large bowl, with mixer at medium speed, beat 1 3/4 cups heavy cream until soft peaks form. With rubber spatula or wire whisk, fold chocolate mixture and beaten egg whites into whipped cream; pour into 1 1/2 quart bowl; cover and refrigerate 4 hours or until set.