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ALL THINGS SMÁRI

May 30th, 2014

Chocolate Mousse

SO Chocolate Mousse-0355_Cropped

I literally cannot get enough chocolate – I love it almost more than my yogurt (don’t tell anyone). This combines both. It’s heaven on a warm summer day. 

-Smári

 

 

 

 

 

 

Serves 6

2 cups (450 g) Pure Smári

9 oz(255 g) finely chopped

70% dark bittersweet chocolate (high quality)

1 cup (240 ml) half and half

3 1/2 tablespoons (40 g) sugar

1/2 cup (120 ml) heavy cream

1 tablespoon (15 ml) Grand Marnier or Bourban (optional)

1/4 teaspoon (.5 g) salt

1 cup (240 ml) heavy cream, for serving (whip cream with sugar to taste)

chocolate shavings or fresh berries, for serving

 

Preparation:

In a double boiler over medium heat, whisk together half and half, sugar, and salt. Whisk frequently for 5-7 minutes, or until it is very hot to the touch (170F). Do not allow it to boil, as it will scald.

Turn off heat. Add the chocolate to the hot half and half. Let stand for one minute, undisturbed. Gently stir with a spatula until the chocolate is fully incorporated (should look smooth and have no streaks or clumps of chocolate left visible). Set off the heat. Note: If the chocolate does not fully incorporate after 1 minute of stirring, turn the heat on low and gently warm while stirring until it becomes smooth.

In a large mixing bowl, whip yogurt with a whisk to lighten and smooth (1-2 minutes).

In a medium mixing bowl, whip heavy cream into soft peaks. Set aside.

Stir the warm chocolate mixture and pour into the yogurt, using a spatula to scrape the double boiler clean of any remaining chocolate. Add liqueur, if desired. Using the spatula, gently fold the chocolate into the yogurt until fully incorporated with no streaks. Gently fold in the whipped heavy cream. The final mixture should be fully incorporated and look light and fluffy.

Divide the mousse into 6 ramekins. Smooth and swirl the top with a small spoon. Refrigerate for 2 hours. Serve cold with a dollop of whipped cream and chocolate shavings or fresh berries.  

 

Print this recipe.

 

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