Dessert: Milk Chocolate Mousse with Port Ganache and Whipped Crème Fraîche

Recipe by Rochelle Palermo A restaurant-worthy dessert: Oval-shaped scoops of decadent chocolate mousse and tangy whipped crème fraîche are served atop a puddle of Port-spiked ganache.

Ingredients

1 1/4 cups plus 1/2 cup (or more) ruby Port
1/2 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1 tablespoon sugar

Instructions

Boil 1 1/4 cups Port in heavy medium saucepan until reduced to 1/4 cup, about 9 minutes.
Meanwhile, simmer cream and butter in small saucepan. Remove from heat. Add chocolate; whisk until smooth. Stir 2 tablespoons Port reduction into chocolate mixture. Add 1/2 cup Port and 1 tablespoon sugar to Port reduction. Boil until syrup coats spoon thickly, 6 to 7 minutes.

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