Rich and Decadent Chocolate Mousse
Have you ever made homemade Chocolate Mousse before? It is one of my favorite desserts. It is rich and chocolaty, and at the same time airy and light. It looks and tastes very decadent, therefore is great for special occasions, but so simple to make. It really only takes minutes, aside from the time it has to chill in the refrigerator. It is one of my go-to recipes when I want to add a touch of elegance to an occasion.
The key to making this mousse is to make sure you pour the hot chocolate mixture very slowly into the egg/sugar mixture. That is unless you are partial to chocolate scrambled eggs. I like to eat sweet things for breakfast, but somehow that just doesn’t sound too good. If you follow this one piece of advice, your mousse should turn out just fine. With Valentine’s Day coming up, this would be the perfect dessert, and you won’t have to slave away all day making it. Besides, it’s chocolate, a must for any Valentine’s Day dessert, if you ask me. Actually, can it even be called dessert if there is no chocolate involved? I don’t think so. Make it for a loved one, and they just may fall in love with you all over again!
4 egg yolks
- 1/4 c sugar
- 1 c whipping (heavy) cream
- 1 pkg. (6 oz.) semisweet chocolate chips (1 cup)
- 1 1/2 c whipping (heavy) cream
- extra whipping cream for garnish (optional)
- Beat egg yolks 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, not boiling.
- Very gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan slowly. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
- Stir in chocolate chips 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 chilled chocolate mixture into whipped cream.
- Pipe or spoon into bowls. Chill until cold and top with extra whipped cream if desired.
- Immediately refrigerate any remaining dessert after serving.
Recipe from Betty Crocker