Chocolate mousse recipe

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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

Ingredients

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Either spoon or pipe the mousse into individual dessert cups to serve. Top with fresh raspberries.
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