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.
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.