Somehow – I had never made a chocolate mousse! Just before Thanksgiving, I got a craving for some chocolate mousse, so I figured I would figure out how to make it. Turns out, pretty darn EASY! Not too many ingredients either.
I think I am going to make this some time to fill a cake – Like Costco cakes with the mousse filling. Those are the only kind of store-bought cakes I’ll actually eat.
This mousse is really rich too. I thought I would easily be able to eat that entire serving – nope! My boys couldn’t either. Guess that is good for the waistline. Now that I am writing about it though – I am wanting to run downstairs and make another batch… I may just do that!
Ingredients:
- 4 egg yolks
- 1/4 cup granulated sugar
- 2 1/2 cups whipping cream (divided)
- 1 cup semi-sweet chocolate
- 2 tsp vanilla
Directions:
Beat the Egg yolks with a mixer (use the whisk attachment) for 3 minutes, or until they are thick. Slowly add in the sugar while eggs are mixing.
Heat 1 cup of cream in a saucepan until hot.
With your mixer ON, SLOWLY stream half of the hot cream into the eggs (you are tempering the eggs, not scrambling them!). Once combined, pour the egg/cream mixture into the pot with the remaining 1/2 cup of cream. Turn the heat to low and cook until thick – stirring constantly (takes about 5 minutes)
Mix in the vanilla and add in the chocolate in 3 batches, stirring each batch over low heat until smooth and melted.
Cover and place in the refrigerator for about 2 hours. Try to stir every 30 minutes or so to help the cooling process.
Once cool, Whip up the 1 1/2 cups of whipping cream into stiff peaks.
FOLD the Chocolate into the whipped cream.
Done. Eat from right from mixing bowl or spoon into bowls (or mouth). Eat immediately or refrigerate until ready to serve
Easy Chocolate Mousse
Ingredients
- 4 egg yolks
- 1/4 cup sugar
- 2 1/2 cups whipping cream
- 1 cup Semi-sweet Chocolate
- 2 tsp vanilla
Instructions
- Beat Egg yolks with a mixer for 3 minutes until thickened
- Gradually add in sugar while beating the eggs
- Heat 1 cup of whipping cream in a saucepan until hot
- With mixer ON, SLOWLY pour 1/2 of the hot cream into the eggs
- Then add the egg/cream mixture back into the saucepan with the rest of the cream
- Heat on low until thick (about 5 minutes) stirring constantly
- Mix in vanilla.
- Add chocolate in 3 batches, stirring until smooth and melted after each addition
- Cover and refrigerate for 2 hours. Stir every 30 minutes to help speed cooling
- Once cool, whip the other 1 1/2 cups of whipped cream into stiff peaks
- FOLD the cooled chocolate into the whipped cream
