6 egg yolks
1 cup (250 mL) sugar
1/4 cup (50 mL) water
3 tbsp (40 mL) brandy
2 tsp (10 mL) vanilla
1/4 tsp (1 mL) nutmeg
2 cups (500 mL) whipping cream, whipped
Warm Chocolate Sauce (click for recipe)

Whisk together egg yolks, sugar and water in a large metal bowl until thick and cream coloured. Set bowl over a saucepan of simmering water. Do not allow water to touch bowl. Whisking constantly, cook until mixture registers 170ºF (75ºC) on a candy thermometer. Remove bowl from saucepan. Using low speed of an electric mixer, beat mixture until thickened and cool, about 5 - 7 minutes. Using low speed, beat in brandy, vanilla and nutmeg. Fold in whipped cream. Cover mousse and freeze for at least 24 hours or up to 2 weeks. Spoon into serving dishes and drizzle with Warm Chocolate Sauce. Serve immediately. Serves 8 - 10.

Last updated on February 15, 2019