Dark Chocolate Mousse

Stew had been saying that we should make chocolate mousse for a while now. So, for Valentine's day I bought some heavy cream and good quality chocolate and got to work!
I was really impressed with this recipe! It was really easy to make, and was the best chocolate mousse I've ever tasted! The texture was really smooth and creamy, and it was delightfully rich! :)

This recipe is so easy, you don't need a special occasion to make it!

Dark Chocolate Mousse
[ recipe from here ]

4 large egg yolks
1/4 cup sugar (I reduced this a little)
Pinch of salt
2 Tbsp unsweetened cocoa powder (I used Hershey's Special Dark)
2 ounces bittersweet chocolate (I used Ghiradelli 64% cacao chips)
3/4 cup heavy cream
1/2 tsp vanilla (optional)

Finely chop chocolate (but not if using chips). In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, two to three minutes. Remove from heat and quickly whisk in vanilla, chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill*, covered in plastic wrap, at least two hours and up to one day.
Remove from fridge and garnish with shaved chocolate, powdered sugar, or more whipped cream.

Makes four servings.

*Tip: place a paper towel under the plastic wrap to prevent condensation from dripping onto mousse!

Enjoy! I know you will!


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