L'ho preparata come dessert dell'ultimo dell'anno. Non mi andava di usare l'uovo crudo e mescolando un po' di ricette trovate in rete con i suggerimenti per la pastorizzazione casalinga delle uova apprese da Montersino (non ho sky ma mi hanno registrato alcune puntate) ne è venuto fuori un dolce fresco e sicuro, adatto a coronare un pasto non proprio luculliano ma di certo non leggerissimo
The photos are stolen but bad in a hurry just before sitting down at table and shot in the dark almost
Serves 6 I used: 4 eggs
1 cups whole milk 1 cup of water
300g cream 300g dark chocolate 150g caster sugar
Melt the chocolate in the microwave. Beat the eggs for one minute with electric mixer at low speed in the meantime heat the milk, water and sugar to 120 degrees resulting in a kind of syrup. Pour in the syrup on the eggs and install everything at full speed until the sides of the bowl it will be cool again. Add the melted chocolate and mix well. Whip cream in a bowl previously kept in the refrigerator (best in the freezer), take a little bit aside for decoration and add the chocolate mixture to whipped cream, mixing well but being careful not to remove everything. Divide the mousse into cups or glasses (I had previously kept them in the fridge) and leave in refrigerator at least 3-4 hours (the minimum time, 5-6 hours is better). Garnish with whipped cream or whatever you like before serving cups
