CHOCOLATE MOUSSE
Chocolate Mousse has never been on my radar. I don’t know why. It seemed complicated to me but it is not at all. What it is is dark, rich, decadent and so creamy.
It uses dark chocolate and that is why it is so rich, and dark. It was not very hard to make either. It does have to chill so I started it early to get it really well chilled.
I made Chocolate Mousse for the first time last night and it was delicious. It was smooth, rich, dark, and so good.
CHOCOLATE MOUSSE
INGREDIENTS:
7 oz. 60% Chocolate, finely chopped
4 Large Egg Yolks
¼ Cup Sugar
2 Cups Heavy Whipping Cream, divided
1 ½ teaspoons Vanilla Extract
1 teaspoon Espresso Powder, optional
¼ teaspoon Salt
DIRECTIONS:
Place the chopped chocolate in a large, heatproof bowl. Set aside.
In a large bowl of a stand mixer or with a hand mixer, beat the egg yolks and sugar on medium high speed, until the mixture is thick, smooth and deeply yellow. Set aside.
In a medium saucepan over medium-heat, warm 1 cup of the Heavy Cream until it comes to a simmer. DO NOT BOIL!
Remove the pan from the heat and slowly whisk half of the hot whipping cream into the egg mixture, whisking constantly and adding the cream gradually to temper the mixture. Leave the rest of the cream in the pan.
Transfer the tempered cream mixture back to the pan (with remaining 1 Cup of Whipping Cream) and cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 5 minutes (do not bring this to a boil)
Slowly pour the warm mixture over the finely chopped chocolate. Stir until the chocolate is smooth and melted completely, then whisk in the vanilla and espresso powder, if you are using that, and salt. Cover with plastic wrap and refrigerate until cold. For me it was about 3 hours.
Once the chocolate mixture is chilled, make the whipped topping and pipe or spread this on to the top of the chocolate mixture. Shave chocolate on top if desired for a more polished look. See the recipe below.
WHIPPED TOPPING DIRECTIONS:
¾ Cups Whipping Cream
¼ Cup Confectioners Sugar
Chocolate Shavings for decoration if desire
DIRECTIONS:
Beat the whipped cream until soft peaks form. Add the powdered sugar and continue beating until stiff. Spread or pipe over the chocolate mousse.
Serve immediately.
