Chocolate Basil Mousse

Ingredients:

• 6 oz (170g) semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) whole milk
• 1/4 cup (50g) granulated sugar
• 3 large egg yolks
• 1/4 cup (60ml) water
• 1 tablespoon unflavored gelatin powder
• 1/4 cup (60ml) fresh basil leaves, finely chopped
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) heavy cream, for whipping

Instructions:

1. Prepare the Gelatin:

• In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.

2. Melt the Chocolate:

• In a heatproof bowl over a pot of simmering water (double boiler method), melt the chocolate and butter together. Stir until smooth. Remove from heat and let cool slightly.

3. Heat Cream and Milk:

• In a saucepan, combine the cream, milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling.

4. Whisk Egg Yolks:

• In a separate bowl, whisk the egg yolks until smooth.

5. Temper the Eggs:

• Gradually whisk a small amount of the warm cream mixture into the egg yolks to temper them.
• Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly until the mixture thickens and reaches about 170°F (77°C). Do not let it boil.

6. Add Gelatin and Chocolate:

• Remove the saucepan from heat. Stir in the bloomed gelatin until fully dissolved.
• Stir in the melted chocolate and butter mixture until smooth and well combined.

7. Infuse Basil:

• Stir in the finely chopped basil leaves and vanilla extract. Let the mixture cool to room temperature.

8. Whip the Cream:

• In a separate bowl, whip 1/2 cup of heavy cream until stiff peaks form.

9. Fold in Whipped Cream:

• Gently fold the whipped cream into the chocolate mixture until fully incorporated.

10. Chill:

• Spoon the mousse into serving glasses or bowls. Refrigerate for at least 2 hours, or until set.

11. Serve:

• Garnish with fresh basil leaves or chocolate shavings if desired.

Tips:

• Ensure the chocolate mixture is slightly cooled before folding in the whipped cream to prevent it from melting.
• For a stronger basil flavor, you can let the basil steep in the warm cream mixture for a few minutes before straining out.

Enjoy this rich and aromatic Chocolate Basil Mousse!