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Chocolate Mousse

There’s no need to be intimidated by Chocolate Mousse. This French dessert may look and taste like it takes a lot of work, but in truth all you need are four ingredients and a little careful preparation to achieve mousse perfection. By keeping a close watch over cooking temperatures and carefully incorporating your ingredients together to ensure the smoothest, fluffiest texture, you’ll have a deliciously successful chocolate mousse every time.

SERVINGS 8 → 1
  • RECIPE SOURCE bettycrocker.com
  • PREP TIME 20 min
  • TOTAL TIME 2 hrs 20 min

Ingredients

  • 1/2 egg yolks, large
  • 1/2 tablespoon sugar, (66g)
  • 1/4 cup plus 1 tablespoon heavy whipping cream
  • 1 ounce semisweet baking chocolate, chopped

Cooking Instructions

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

Add a scoup of cream on top for garnishing and sprinkle with grated dark chocolate (suggested by Jamie)

Allergens

egg, milk, lactose, soybean