Ree whips up silky chocolate mouse topped with raspberry-marbled whipped cream and chocolate curls!
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Take one sassy former city lady, her hunky rancher other half, a band of charming kids, an extended household, cowboys, 3,000 wild mustangs, a herd of livestock and one placid basset hound and you have The Leader Lady. The Pioneer Woman is an open invite into Ree Drummond's life: The award-winning blog writer and very popular cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together dinners to sophisticated celebrations. The series, set versus the fish story of life in the house on the range, is the next finest thing to in fact sitting on a stool in Ree's kitchen.

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Chocolate Mousse
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 1 hr 25 minutes (consists of cooling time).
Active: 40 min.
Yield: 4 servings.

Active ingredients.

Chocolate Mousse:.

8 ounces semi-sweet chocolate, sliced.
4 tablespoons softened salted butter.
2 cups heavy cream.
1/4 cup sugar.
4 large egg yolks.
1 teaspoon vanilla extract.
1 tablespoon raspberry preserves.

Marbled Chocolate Curls:.

2 ounces semi-sweet chocolate.
2 ounces white chocolate.
4 teaspoons coconut oil.

Directions.

For the mousse: Melt the chocolate and butter in a double boiler. Remove and enable to cool a little.

Add the cream to a big bowl and start to whip utilizing a hand mixer. Slowly add the sugar and continue to whip until you have stiff peaks, 4 to 5 minutes.

Place the egg yolks in a pitcher, include the vanilla and whisk together by hand.

Temper the egg yolks by including a little of the melted chocolate to them and blending together. Pour the yolks into the bowl of melted chocolate and stir in gently.

Fold three-fourths of the whipped cream into the chocolate, reserving the rest.

Divide between 4 serving glasses.

Carefully fold the raspberry maintains into the reserved whipped cream till you accomplish a swirled look. Spoon a few of the swirled whipped cream on top of the mousse in each glass.

Location the glasses into the fridge and chill for 1 hour. Eliminate from the refrigerator and decorate with Marbled Chocolate Curls before serving.

Marbled Chocolate Curls:.
Yield: Ten to twelve 1 1/2- to 2-inch curls.

Add the semi-sweet and white chocolate to separate small microwave-safe bowls or pitchers. Include 2 teaspoons of the coconut oil to each. Pop in the microwave together for 1 minute. Stir each till smooth, microwaving for another 10 to 15 seconds, if needed, to fully melt the chocolate.

Lay a sheet pan on the counter upside down. Start by pouring the white chocolate in a zig-zag pattern over the underside of the cookie sheet; do not get too near the edges. Repeat with the semi-sweet chocolate, ensuring to fill the holes where there is no white chocolate. Using an offset spatula or knife, spread out the chocolates in a really thin layer, then stick the sheet pan in the freezer for 2 to 3 minutes. This step is crucial!

After a few minutes, examine the chocolate by pushing it with your finger; it must leave only the slightest mark, however not an actual anxiety.

Using a somewhat sharp-edged spatula, ditch the chocolate from the bottom of the pan. If the chocolate is the correct temperature, it must start to curl. If the chocolate is breaking, it is too cold so let it sit for a few seconds to warm, then try again. If it gets too soft, stick it back in the freezer for a minute.

Pretty soon you will have some quite marbled chocolate curls. Usage as a garnish right away on cooled desserts or immediately move to a cold plate and location back in the freezer to harden. Shop in an airtight container in the freezer till you require them. The curls are best for topping your preferred pies, cakes or raising a basic fruit plate.

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Ree Drummond's Chocolate Mousse|The Leader Female|Food Network.