Use this crème fraîche in the recipe for Chocolate-Espresso Mousse with Whipped Crème Fraîche and Toasted Almonds.
Mix yogurt and heavy cream together in a very clean, stainless steel or glass bowl. Cover bowl with cheesecloth and let sit at room temperature for 24 hours or until it has thickened.
For the Chocolate-Espresso Mousse recipe, whip crème fraîche with an electric mixer until it holds form but is not stiff.
Recipe by, PCC Deli
Source: 2010 PCC fall member meeting dinner