Chocolate Mousse
Servings 6
Ingredients
Chocolate Mixture
- 7 oz 60% dark chocolate finely chopped
- 4 Large egg yolks
- 1/4 cup Granulated sugar
- 1 1/4 cups Heavy cream
- 1/2 tbsp Vanilla extract
- 1/4 tsp Salt
- 1 tsp Espresso powder Optional
Whipped Topping
- 3/4 cup Heavy cream
- 1/4 cup Powdered sugar
Instructions
Mousse Instructions
- Place the chopped chocolate in a large bowl. Set aside.
- In a large bowl beat the egg yolks and granulated sugar with hand mixer on medium-high speed until the mixture is thick and smooth.
- In a medium saucepan warm 1 cup of cream over medium-heat until it simmers.
- Remove the pan from heat and slowly whisk half of the hot cream (1/2 cup) into the egg yolk/sugar mixture, whisking constantly and adding it very gradually, to temper the mixture. Slowly add another 1/4 cup of hot cream. Leave remaining cream in pan.
- Transfer the mixture back to the saucepan and cook over medium-heat, stirring constantly, (until mixture is thick enough to easily coat the back of a spoon), about 5minutes.
- Add the warm mixture over chopped chocolate. Stir until the chocolate is smooth and melted, then whisk in the vanilla, espresso powder, and salt. Cover and chill for 1-2hrs.
- Once chilled, beat the remaining 3/4 cups of heavy cream until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture, until evenly combined.
- Spoon the mousse into dessert cups, top with whipped topping and chocolate shavings and enjoy
Whipped Topping Instructions
- In a large bowl, use hand mixer to beat the heavy cream and powdered sugar together until medium-stiff peaks form
Notes
-Ghirardelli chocolate chips work with this recipe
-It will seem like the recipe isn't coming together (ie- burning, thickening), but it works out
-Recipe uses 2 cups heavy cream total
-Whipped *cream* and whipped *topping* are not the same in the recipe