Do give it a try, especially during this #StayHome period and you miss chilling at cafes.

Directions

1. Preheat oven to 165°C (325°F).
2. Heat the milk in a medium saucepan over medium heat until scalded - that is, small bubbles form on the edges of the milk and it almost, but not quite, comes to a boil. Turn off the heat.
3. Meanwhile, melt chocolate in a metal bowl over a water bath, stirring occasionally. Alternatively, microwave the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until melted and smooth.
4. Set a fine-mesh strainer over the melted chocolate, and pour the milk. Let sit for 2-3 minutes and whisk well again to ensure that the chocolate and milk are completely blended. In a large bowl, whisk together the eggs and egg yolks and slowly whisk the hot milk-chocolate mixture into the eggs.
5. Strain the mixture through a sieve. Stir in salt and vanilla.
6. Arrange four 180ml ramekins in a roasting pan with deep sides. Pour the custard mixture evenly into the ramekins. Carefully move the roasting pan to the oven. Fill the pan with hot water halfway up the sides of the ramekins to prevent over-baking. Cover the pan loosely with aluminium foil. Bake for 35 - 45 mins or until just set. Be sure to start checking early; baking time will depend on the thickness and depth of your ramekins and roasting pan. The pots de crème will wiggle stiffly like firm Jell-O when they are done.
7. Carefully remove the roasting pan from the oven and let the ramekins cool. Once cooled, cover with plastic wrap, and refrigerate for at least 4 hours or up to 2 days.
8. To serve, whip heavy cream to soft peaks. Serve the pots de crème, completely chilled, in their ramekins with a little dollop of whipped cream and a sprinkle of chocolate shavings.

Lately, I've been obsessed over Masterchef and am endlessly blown away by the talented amateur chefs' food. They know all the fancy names and complicated ingredients. More importantly, they have amazing techniques and execution.

Jolyn shared a tweet with me that is so hilariously true:

9 year old on masterchef: im cooking mango turnover w a coconut creme anglaise w a mango coulis
me: now im adding water to the cup noodles 

On a side note, has anyone noticed how Chef Gordon Ramsay overuses the word, "stunning"? He says it multiple times in every single episode. Drinking game, anyone? :P 

Back to the point. In one of the episodes a contestant, Sheena, prepared a Brandy-Infused Chocolate Mousse with Candied Lemon Peel. It was one of the judges' favorite dish and received lots of praises. Feeling inspired, I searched for the recipe. True enough, you can find almost anything online; I discovered the recipe on this site.

This chocolate mousse recipe is much better than my previous recipe from Ladureé. The texture is smoother, wrapping around your tongue and melting as it goes down your throat - almost like eating ice cream. The shot of Brandy makes the flavor richer and more indulgent. Even without the candied lemon peels, the chocolate mousse is outstanding. 

To all the masterchefs out there, please give this recipe a shot! 

Instructions

[For Candied Lemon Peel]

1. To candy the lemon peel, use a vegetable peeler to remove the peel from the lemon in vertical strips. Try to remove only the yellow zest, avoiding as much of the white pith as possible. Save the lemon for another use.

2. Combine the sugar and water in a small pot over medium heat, whisking until the sugar dissolves. Add the lemon peels and reduce the heat to medium-low.

3. Simmer, uncovered, for 20 minutes, or until the peels are tender and translucent. Set aside

[For Mousse]

1. Pour 88g of heavy cream into a small pot and place over medium heat. Keep the remaining cream chilled to whip later.

2. In a mixing bowl, whisk together the yolks, brandy, and sugar until pale yellow.

3. Pour in the hot cream in a slow stream, whisking until combined. Take care to add the cream slowly so the eggs do not get too hot and scramble.

4. Pour the mixture back into the pot and gently simmer over low heat, stirring constantly, until it coats the back of a spoon. Remove from the heat.

5. Melt the chocolate in a microwave or in a metal bowl set over barely simmering water. Stir until the chocolate is completely smooth and shiny. Let it cool slightly.

6. Whisk the custard into the melted chocolate until smooth. Set aside in the refrigerator.
7. Using a handheld electric mixer in a chilled bowl, beat 145g of heavy cream until it develops stiff peaks. Fold about one-third of the whipped cream into the cooled chocolate to lighten, then fold the rest in until thoroughly combined. Some white streaks will remain. The chocolate mixture will be pourable and will set up as it chills.

8. Spoon the chocolate mousse into 3 individual serving dishes or glasses. Cover and refrigerate for a couple of hours.

9. Garnish with the candied lemon peel before serving.