In case your date’s dessert order has you in the mood for homemade chocolate mousse, this recipe will satisfy your cravings. You’ll probably never get a second date, but at least you get the mousse to yourself.
- Yield: 8 Servings
- Preparation Time: 15 Minutes
- 4 large egg yolks
- ¼ cup granulated sugar
- 2½ cups heavy whipping cream, divided
- 6 ounces semi-sweet chocolate chips
- raspberries, to serve
How to Make It
- In the bowl of a stand mixer set to high speed or using a hand mixer, mix the egg yolks until thickened slightly, about 3 minutes. Pour in the sugar and mix on medium speed just until combined. Set aside.
- In a medium saucepan set over medium heat, add 1 cup of the heavy cream. Heat just until warmed through, 1 to 2 minutes. Gradually add half of the heated heavy cream into the egg mixture and stir just to combine.
- Pour the egg and heavy cream mixture back into the saucepan, and whisk constantly over high heat for 5 minutes, or until the mixture thickens slightly. Be careful not to bring it to a boil.
- Using a wooden spoon, stir in the chocolate chips until melted. Remove from the heat, cover with plastic wrap, and chill in the refrigerator for 2 hours, stirring occasionally.
- After chilling, pour the remaining heavy cream into the bowl of a stand mixer or a medium mixing bowl if using a hand mixer. With the mixer set to high speed, beat until soft peaks form, 6 to 7 minutes. Fold the chilled chocolate mixture into the whipped cream, being gentle and mindful not to deflate the mousse.
- Either spoon or pipe the mousse into individual dessert cups to serve. Top with fresh raspberries.