Milk Chocolate Mousse

  • 1/4 cup Heavy Cream
  • 1/4 cup Whole Milk
  • 1 tablespoon Granulated Sugar
  • 2 each Egg Yolks
  • 1 3/4 teaspoon Knox Gelatin, powdered
  • 3 tablespoons Cold Water
  • 11 oz. Milk Chocolate, chopped
  • 1 1/8 cup Whipping Cream, beaten to soft peak
Cooking Instructions
Sprinkle gelatin on cold water and allow to bloom. Combine egg yolks and sugar. Heat milk and cream and pour slowly into egg yolks and sugar while whisking quickly. Return to stove on low heat, cook until it thickens; do not boil. Add gelatin to custard and stir until well blended. Pour over chocolate and use hand-blender to incorporate. Fold into whipped cream when mixture is lukewarm.