2 c powdered sugar
1/2 c milk
1/8 t salt
4 oz dark chocolate, finely chopped
6 T unsalted butter, cut into small pieces
1 t vanilla
Whisk eggs, sugar, milk, and salt together in a medium heat-proof, stainless-steel bowl. Set the bowl in a large skillet of barely simmering water and heat, stirring constantly, until the mixture registers 160 degrees on an instant-read thermometer.
Remove from the heat and stir in chocolate, butter, and vanilla. Stir until the chocolate and butter are melted and the mixture is smooth. Set the bowl in a larger bowl of ice water and beat on high speed until the mousse holds a shape. Use immediately or refrigerate for up to 4 days.
I like to use this as my French Silk Pie filling: just spoon into an Oreo-cookie crust and garnish how you wish - chocolate shavings, whipped cream, or nothing. Our French Silk Pie is the third from the left (with chocolate leaves).
I like to use this as my French Silk Pie filling: just spoon into an Oreo-cookie crust and garnish how you wish - chocolate shavings, whipped cream, or nothing. Our French Silk Pie is the third from the left (with chocolate leaves).
