Chocolate Mousse
User Reviews
4.9
Chocolate Mousse
Description
The mousse begins by whipping egg yolks with sugar until pale and fluffy, ensuring lightness. Warm cream and salt are gradually added to temper the yolks and avoid curdling. This mixture is then cooked over low heat, whisked constantly until slightly thickened and reaching 160°F to ensure safe egg cooking while retaining creaminess.
After cooking, bittersweet chocolate and vanilla extract are incorporated, melting smoothly to form the chocolate base. The mixture is cooled and chilled partially, with occasional stirring to prevent setting unevenly.
Separately, heavy cream is whipped to very stiff peaks and gently folded into the chocolate mixture, lightening the texture to create the mousse’s signature airy yet rich feel. The mousse can be topped with sweetened whipped cream as desired for added creaminess and decorative effect.
Adjustments can be made by swapping semi-sweet chocolate for sweetness preferences or reducing sugar for more intense chocolate flavor. Using chilled bowls when whipping cream improves volume and texture.
Ingredients
- 4 large egg yolk
- 1/4 cup (50g) granulated sugar
- 2 cups (475ml) heavy cream divided, plus more for topping if desired
- 1 pinch salt optional, sea salt
- 2 tsp (10ml) vanilla extract
- 7 oz. bittersweet chocolate chopped small
Instructions
- In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.
- Warm 3/4 cup of the heavy cream and salt in a 2-quart saucepan on the stovetop over low heat (don't let it boil).
- While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Then pour combined egg yolk and cream mixture back into saucepan.
- Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer (this usually takes about 3 - 5 minutes). If you notice any small lumps strain through a sieve and return to saucepan.
- Off heat add in chocolate and vanilla. Stir well until chocolate is melted.
- Pour mixture into a clean medium bowl, cover and chill, stirring about every 10 - 15 minutes until it reaches 70 degrees (or no longer warm), about 30 - 40 minutes total.***
- Whip remaining heavy cream until very stiff peaks form.**** Fold whipped cream into chocolate mixture until combined.
- Pipe or spoon into dessert cups. Chill 2 hours. Top with sweetened whipped cream if desired and garnish with shaved or grated chocolate.
Notes
- Use semi-sweet chocolate if you prefer a less intense chocolate flavor or adjust sugar to taste.
- Whip heavy cream in a chilled bowl for better volume and fluffiness.
- Caution not to over-cool the chocolate mixture before folding in whipped cream to prevent lumps.
- Whip additional cream with a tablespoon of sugar for a topping if desired.
- Nutrition estimates exclude any toppings.
User Reviews
Overall Rating
4.9
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