Milk Chocolate Mousse with Port Ganache and Whipped Crème Fraîche

Ingredients

• 0.3 cup crème fraîche chilled
• 2 large eggs separated
• 0.3 cup heavy whipping cream chilled
• 6 ounces chocolate chopped (such as Lindt, Perugina, or Valrhona)
• 1.3 cups ruby port ()
• 1 tablespoon sugar 
• 2 tablespoons butter unsalted ()
• 2 tablespoons water 

Equipment

• bowl
• sauce pan
• whisk
• blender
• hand mixer
• microwave

Directions

1. Boil 1 1/4 cups Port in heavymedium saucepan until reduced to 1/4 cup,about 9 minutes.
2. Meanwhile, simmer cream and butterin small saucepan.
3. Remove from heat.
4. Add chocolate; whisk until smooth. Stir 2tablespoons Port reduction into chocolatemixture.
5. Add 1/2 cup Port and 1 tablespoonsugar to Port reduction. Boil until syrupcoats spoon thickly, 6 to 7 minutes.
6. Whisk yolks, 2 tablespoonswater, 2 tablespoons cream, and sugar inheavy medium saucepan. Stir over medium-lowheat until custard thickens enough tocoat spoon, about 5 minutes (do not boil).
7. Remove from heat.
8. Add chocolate; stiruntil smooth.
9. Transfer chocolate mixtureto medium bowl. Using electric mixer, beategg whites in another medium bowl untilsoft peaks form. Fold whites into chocolatemixture in 2 additions. Beat 8 tablespoonscream in another medium bowl until peaksform. Fold cream into chocolate mixture.Cover; chill at least 6 hours. DO AHEAD: Canbe made 1 day ahead. Keep chilled.
10. Usingelectric mixer, beat cream in medium bowluntil soft peaks form. Fold in crème fraîche.
11. Rewarm ganache in microwave in10-second intervals until warm. Rewarm
12. Port syrup, thinning with Port by 1/2teaspoonfuls if too thick.
13. Bring small saucepan of water almostto boil. Spoon 2 tablespoons warm ganacheonto center of each of 8 plates. Dip largetablespoon into hot water; shake offexcess. Starting at 1 edge of mousse, pulltablespoon in horizontal position acrosssurface of mousse, forming oval-shapedscoop.
14. Place mousse in center of ganache. Repeat procedure for each serving, dippingspoon into hot water and shaking off excessbetween scoops. Using slightly smallerspoon, repeat procedure to scoop whippedcrème fraîche.
15. Place 1 scoop of whippedcrème fraîche alongside mousse on eachplate.
16. Drizzle warm Port syrup aroundganache on each plate.
17. * Available at most supermarkets and atspecialty foods stores.
18. Bon Appétit