Compared to the other chocolate mousse recipe on this blog, this version is lighter and fluffier and perhaps more appropriate for a warm summer day.
Chocolate Mousse II
From Betty Crocker
Yield: 8 servings
- 4 egg yolks
- 1/4 cup sugar
- 1 cup + 1 1/2 cups heavy cream, divided
- 1 cup (6 oz) semisweet chocolate chips
- Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored.
- Gradually beat in sugar.
- Heat 1 cup heavy cream in 2-quart saucepan over medium heat until hot.
- Gradually stir at least half of the hot heavy cream into egg yolk mixture; stir back into hot cream in saucepan.
- Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
- Stir in chocolate chips until melted.
- Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. (Or you can leave it in the refrigerator overnight, but you’ll have to let it warm up to stirrable consistency on the counter the next day.)
- Beat 1 1/2 cups heavy cream in chilled medium bowl with electric mixer on high speed until stiff.
- Stir a large dollop of whipped cream into the chocolate mixture to lighten it.
- Fold chocolate mixture into whipped cream in three additions.
- Pipe or spoon mixture into serving bowls.
- Immediately refrigerate any remaining dessert after serving.