Feb 1

Feb 1 Amazingly Delicious Chocolate Mousse

This chocolate mousse is decadent, each bite is intended to be savored. This recipe is perfect for any special occasion and can be made ahead to easily serve at a party.

Amazingly Delicious Chocolate Mousse

Step 1: Chocolate Mousse Base

To a small saucepan, add:

1/2 cup heavy cream

Set over medium/low heat (2.5/10) and slowly bring to a low simmer, cooking for about 5 minutes. As soon as the cream is put over the heat, continue on.

To the bowl of a stand mixer, add:

2 egg yolks

1/4 cup sugar

Mix on medium/high speed until thickened and lightened in color, about 2 or 3 minutes. The cream will be simmering now.

With the mixer on medium/low speed, slowly drizzle the heated cream into the eggs, pouring in such a way that the cream rolls down the side of the bowl and is quickly incorporated.

The heated cream will temper the eggs - if it is added too fast the eggs will curdle and ruin the mousse - so keep it slow and steady.

Once fully incorporated, return the entire egg & cream mixture to the pot. Return the pot to the stove, and heat over medium/low heat (2.5/10) for about 5 minutes, whisking regularly. Near the end it should come to a very soft, rolling boil. Add:

3 oz chocolate, chopped (60-70% cacao recommended)*

Whisk the chocolate into the egg & cream mixture, continuing to whisk until the mousse base is well blended and thickens.

Transfer the mousse base to a small bowl, cover with plastic wrap and chill for ~2 hours.

Step 2: Whipped Cream

Two hours later . . .

To the bowl of a stand mixer, add:

1 1/2 cups heavy cream

2 Tbsp sugar

Whip on medium/high speed until cream has thickened.

Check out Fresh Whipped Cream for more information if unfamiliar with the process

Transfer ~3/4 of the Whipped Cream to a large mixing bowl. Set aside.

Step 3: Mousse

To the remaining portion of Whipped Cream in the bowl of the stand mixer, add the chilled Chocolate Mousse Base. Whip on medium/low speed until fully incorporated. Transfer the chocolate mixture, adding it to the bowl of whipped cream.

Fold together using a spatula, until smooth. Take your time, it will keep the mousse light and airy. Divide the finished mousse between 8 dessert cups.

Chill until serving.

Brenda’s tips:

Serving size: 8 (1/2 cup) servings or 4 (1 cup) servings
If needed, use an electric hand mixer in place of the stand mixer
*While just about any chocolate can be used in this recipe, the recommended 60-70% cacao will result in the perfect texture and slightly bittersweet tang
Prefer a lighter, sweeter mousse? Increase the amount of heavy whipping cream
Prefer a deeper, darker mousse? Decrease the amount of heavy whipping cream or use an 80-100% cacao bar
Mousse can be made 24 hours prior to serving