Dreamy Chocolate Mousse
Ingredients
- 1-1/2 cups heavy whipping cream divided
- 3 tbsp water
- 3 tbsp sugar
- 3 large egg yolks
- 12 oz semi-sweet chocolate melted
Instructions
- Beat 1 cup of heavy whipping cream using a hand-held mixer for 30 seconds on low speed. Then, increase the speed to high and beat until the cream holds stiff peaks. Do not overmix! Set aside.
- Pour water into the bottom of a saucepan set over medium-high heat.
- Add sugar and stir occasionally until it comes to a boil.
- Pour egg yolks into a mixing bowl and whisk to break up.
- Continue whisking while slowly drizzling in the sugar syrup
- Pour the remaining ½ cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
- Stir in the egg mixture and continue to stir for at least 3 minutes until heated through.
- You may heat until thickened, if desired.
- Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
- Discard anything that remains in the sieve.
- Stir the chocolate until glossy and smooth.
- Whisk ⅔ cup of the whipping cream into the chocolate.
- Fold another ⅔ cup of whipped cream into the chocolate, then fold in the remaining whipped cream.
- Cover and chill until the mousse thickens.
- Spoon or pipe into bowls or chocolate cups.
- Let sit at room temperature for at least 15 minutes before serving.
Notes
This chocolate mousse recipe makes a decadently rich and creamy chocolate mousse. If you prefer a lighter texture, simply fold in up to 1 cup of whipped cream.
Melting The Chocolate
You can melt your chocolate in the microwave using 30-second bursts of power, stirring after each until melted, or using a double boiler (a bowl set over a pan filled with 1-inch of water) set over low heat. Make sure your melted chocolate is still warm (100-115 degrees Fahrenheit) before adding the egg yolk mixture. Storing
Store your chocolate mousse in the refrigerator for up to 5 days or in the freezer for up to 3 months. Serving
The mousse will be thin enough to pour into cups just after it is made. Once it has been chilled, it will thicken. You can also spoon the cold chocolate mousse into a pastry bag and then pipe it into dessert cups.
You can melt your chocolate in the microwave using 30-second bursts of power, stirring after each until melted, or using a double boiler (a bowl set over a pan filled with 1-inch of water) set over low heat. Make sure your melted chocolate is still warm (100-115 degrees Fahrenheit) before adding the egg yolk mixture. Storing
Store your chocolate mousse in the refrigerator for up to 5 days or in the freezer for up to 3 months. Serving
The mousse will be thin enough to pour into cups just after it is made. Once it has been chilled, it will thicken. You can also spoon the cold chocolate mousse into a pastry bag and then pipe it into dessert cups.
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