Mousse au chocolat Recipe - Los Angeles Times

Ingredients

• 4 ¼ cups (1,070 ml) heavy cream (35% butterfat), divided
• ½ cup (120 ml) milk
• 4 egg yolks
• 1 tablespoon plus 2 teaspoons (25 g) granulated sugar
• ½ teaspoon instant coffee powder
• 2 ½ cups (350 g) 64% chocolate (pistoles or broken into large pieces)
• 2 tablespoons confectioners’ sugar
• ½ cup (90 g) chopped pink praline, for garnish