French Chocolate Mousse (jun-hyeong kim, peter)

French Chocolate Mousse
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  450      ml            milk
   50      g             sugar
   75      g             grated sweet chocolate
    4                    egg yolks (beaten)
  170      ml            heavy cream
    1      tsp           vanilla
   30      ml            brandy
 
 1.  Stir and scald the milk, sugar and chocolate in a saucepan over low heat.
 
 2.  Pour part of these ingredients over the beaten egg yolks.
 
 3.  Return the sauce to the pan with the remainder of milk. Stir the custard
 constantly over low heat until it thickens. Strain it. Cool by placing the pan
 in cold water.
 
 4.  In a separate bowl, whip until stiff the cream, vanilla and brandy.
 
 5.  Fold the cold custard into the whipped cream mixture until it is well
 blended. Fill custard cups with the pudding.
 
 6.  Chill thoroughly before serving.