Makes 6-8 Servings Chocolate Mousse
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
- 8 ounce dark or semisweet chocolate, chopped or broken in small pieces
- 2 tablespoons butter
- very tiny pinch of salt
- 1/2 cup water
- 2 tablespoons white granulated sugar
- 3 large egg yolks
- bowl of ice water
- 1 1/4 cups heavy whipping cream, whipped (tip: very cold cream whips easier!)
- extra cream and chocolate shavings to garnish, optional
In another heavy-bottomed saucepan, whisk together the sugar, egg yolks, and rest of the water. Cook, stirring constantly over low heat for 2-3 minutes until mixture reaches 160 degrees F. Using a digital thermometer is recommended. The mixture will be foamy, but will not get very thick. You are just cooking the raw egg a bit.
When ready, whisk the egg mixture into the chocolate mixture. Once combined, place this bowl over the bowl of cold water to cool. Stir occasionally; mixture should be cool to the touch. Note: It doesn't have to be ice cold, but the mixture will break down the whipped cream in the next step if it is folded in too warm.
Whip the cold heavy cream to firm peak stage, but do not over whip. With a spatula, fold the whipped cream, half at a time, into the chocolate mixture. Spoon the chocolate mousse into individual glasses or cups. Refrigerate and chill thoroughly before service. May be prepared the night before. Garnish with extra whipped cream and shaved chocolate if desired.