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Recipes - Small Cask Brandy V.S.O.P. - Desserts |  |
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Frozen Mousse with Chocolate Sauce |  |
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| Ingredients: | ||||||
| 6 | Large Egg Yolks | |||||
| 1 Cup | Sugar | |||||
| 1/2 Cup | Water | |||||
| Peach Parfaits | 2 Cups | Chilled Whipping Cream | ||||
| 3 tsbp. | Small Cask V.S.O.P. Brandy | |||||
| Frozen Mousse with | 1 1/2 tsp. | Vanilla Extract | ||||
| Chocolate Sauce | 1/4 tsp. | Grated Nutmeg | ||||
| 2/3 Cup | Half and Half | |||||
| Strawberry Brandy | 8 Oz. | Semisweet chocolate, chopped | ||||
| Smoothie | ||||||
| Instructions: | ||||||
| Whisk yolks, sugar and 1/4 cup water in medium bowl to blend. Set bowl over sauce pan of simmering water. Do not let bowl touch the water. Whisk until mixture registers 170 degrees F on a candy thermometer, about 4 minutes. Remove bowl. Using an electric mixer, beat mixture until cool and thick, about 6 minutes. Using mixer fitter with clean dry beaters, beat cream, brandy, vanilla, and nutmeg in large bowl until stiff peaks form. Fold cream mixture into yolk mixture. Spoon mousse into 13 x 9 x 2 inch glass baking dish. Cover mousse and freeze until firm, at least 6 hours or overnight. Bring half and half to simmer in medium saucepan. Remove from heat. Add chocolate, whisk until smooth. Mouse and sauce can be made 3 days ahead. Keep mousse frozen. Cover sauce and chill; rewarm over low heat. Scoop mousse into parfait glasses. Spoon sauce over and serve. |
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