Chocolate mousse is relatively easy to make and great for dinner parties. You can use nice plastic glasses if you’re bringing them to a friend’s house. Also, if you happen to have leftover egg yolks from another recipe, now’s your chance to use them!
Adapted from RealSimple
Yield: 10 servings
8 oz semisweet chocolate, chopped (chocolate chips work too)
3 egg yolks
6 tablespoons sugar (divided into 4 tablespoons and 2 tablespoons)
2 cups heavy cream (divided into 3/4 cup and 1 1/4 cups)
2 teaspoons instant espresso powder (optional)
- Melt chocolate in a large bowl in the microwave, checking on it and stirring every 20 seconds or so. Stir melted chocolate until smooth and let it cool.
- Stir together egg yolks, 4 tablespoons sugar, ¾ cup cream, and espresso powder if using in a small saucepan.
- Cook on medium heat for 2-3 minutes, stirring constantly with a rubber spatula. Do not let mixture boil, or the egg yolks will begin to cook. The mixture is done when it lightly coats the back of the spatula.
- Strain egg mixture into chocolate (or if you don’t mind a few small lumps, just pour it in).
- Whisk or stir mixture until smooth.
- Refrigerate for 30 minutes to cool completely.
- In a separate bowl, beat 1 ¼ cups cream and 2 tablespoons sugar on high speed until stiff peaks form.
- Carefully fold whipped cream into chocolate mixture, 1/3 at a time. Fold just until you don’t see any more streaks.
- Divide among 10 glasses if you want the mousse to look fancy (if eating it yourself, just pour it into one big container to save washing extra dishes).
- Refrigerate for at least 30 minutes to cool completely. You can leave the mousse in the fridge longer, but if so, bring it back to room temperature before serving.