After making the cupcakes I posted yesterday, I had 4 egg yolks that I needed to do something with. Â So I came across a recipe for heavenly chocolate mousse that required 3 eggs and went for it. Â I figured this would also work well for Mother’s Day. Â Buy some cute dish or container to put this in and give Mom her own individual Chocolate Mousse. Â I did see some cute flower bowls in the dollar section of Target that would be perfect. Â You could even just get some clear plastic drinking glass.
This mousse is a little more complex to make that the chocolate mousse recipe I have shared before, so if you are really scared you can always go with that one. Â However, this one is very decadent and rich. Â It has a very strong chocolate flavor along with being dense and thick. Â Now you could always go for milk chocolate if semi-sweet ain’t your thing. Â I however am a semi-sweet kind of gal.
This chocolate mousse really is easy to make, but you do need to be careful with the egg part. Â It does require a candy thermometer and you have to be very careful once it reaches the 160 degrees. Â Other than that this heavenly chocolate mousse really is easy.
Heavenly Chocolate Mousse
Ingredients
- 1 1/3 cup semi-sweet chocolate chips
- 1/2 cup water divided
- 2 Tbsp butter (this is a must, no substituting)
- 3 large egg yolks
- 2 Tbsp sugar
- 1 1/3 cup whipping cream
- fruit for garnish, optional
Instructions
- In a microwave safe bowl, place the chocolate chips, 1/4 cup of the water, and 2 tbsp of butter. Â Microwave on high for 20 seconds and then stir. Â Then microwave in 10 second intervals, stirring after each one, Â until the mixture is well blended and melted. Â It took me a total of 40 seconds. Â Allow to cool for 10 minutes.
- In a small heavy saucepan, whisk together the remaining 1/4 cup of water, egg yolks, and sugar. Â Cook over low heat until mixture reaches 160 degrees. Â This takes about 1-2 minutes. Â Now for the tricky part, remove from the heat and continue whisking. Â This is important so you don’t end up with scrambled eggs. Â Now, whisk in to the egg mixture the chocolate mixture. Â Whisk until well combined. Â Now allow the mixture to cool for 30 minutes. Â Give it a stir about every 5 minutes or so while it cools.
- While the chocolate cools, whip the whipping cream until firm peaks form.
- Once the chocolate mixture is cooled, add 1/3 of it to the whipped cream. Â Gently fold it in. Â Once that is combined add another 1/3 of the chocolate. Repeat with the folding. Â Then repeat one more time with the remaining chocolate mixture.
- Spoon or pipe the mousse into desired dishes or cups and refrigerate for at least 4 hours. Â The amount you get will depend on the dishes you use. Â I got 5 servings using my custard cups. Â Garnish with fruit if desired and serve.
Recipe adapted from Allrecipes
16 comments
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How long will this keep in the refrigerator? I want to make it in advance as a filling for a crepe bar. Will it last for three days? Thanks!
How long will this keep in the refrigerator? I want to make it in advance as a filling for a crepe bar. Will it last for three days? Thanks!
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[…] course there had to be chocolate. I found a recipe for a chocolate mousse over at my friend Laura’s site, Real Mom […]
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This really looks “heavenly” Good description!
This really looks “heavenly” Good description!
mmmm looks tasty!! 🙂
mmmm looks tasty!! 🙂