Rosemary Milk Chocolate Mousse Recipe
with Peach Salsa
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Ingredients
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Mousse
Peach Salsa
Method
Mousse Preparation
- 1
Melt the Chocolate
In a heatproof bowl, melt the milk chocolate over a double boiler until smooth. Remove from heat and let cool slightly.
- 2
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- 3
Prepare Egg Mixture
In another bowl, separate the egg yolks and whites. Whisk the egg yolks with the granulated sugar until pale and creamy. Add the melted chocolate, vanilla extract, and chopped rosemary, and mix until combined.
- 4
Fold in Cream
Gently fold the whipped cream into the chocolate mixture until fully incorporated.
- 5
- 6
Chill
Spoon the mousse into individual serving dishes and refrigerate for at least 2 hours or until set.
Peach Salsa Preparation
- 7
- 8
- 9
Chill
Let the salsa sit for at least 15 minutes to allow flavors to meld.
