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Dark chocolate mousse
Vibrant, sun ripened berries:
Sunshine in a crust.
Clever, right? Haha.
But really, it is this good. Creamy custard, crisp crust, fresh fruit- what’s not to love?
2 cups whole milk
1/2 c sugar
1/2 t vanilla bean paste*
4 large egg yolks
1/4 c cornstarch, sifted
7 ounces bittersweet chocolate,chopped**
1. Combine the milk, 1/4 c sugar, and the vanilla bean seeds and pod in a medium saucepan. Bring to a boil over medium heat.
2. While the milk is coming to a boil, vigorously whisk together the yolks and remaining 1/4 c sugar in a medium bowl. Once the mixture turns pale, whisk in the cornstarch. While whisking continuously, very gradually add half of the hot milk mixture to sugar-egg mixture, and then pour the contents of the mixing bowl into the saucepan. Still whisking, cook this over medium heat until the pastry cream thickens and begins to boil. Once the pastry cream has boiled for 30 seconds, remove the pan from the heat. Remove the vanilla bean pod. Add the chocolate and stir until it has melted.
3. Scrape the pastry cream into a non-reactive bowl and cover the cream with plastic wrap, pressing the film directly on the surface of the cream. Refrigerate for 4 hours or until well chilled (can be made up to 2 days in advance).
*If using vanilla extract, add after step 2 and before step 3.
**I like to use semisweet chocolate chips. It tastes good and it saves time.
adapted from Baking from the Heart.