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chocolate mousse

Chocolate Mousse

Don’t like sharing? No problem! Here is the perfect Chocolate Mousse recipe to measure out for individual servings. Thanks Epicurious for this dessert!

Chocolate Mousse

Photo & recipe credit epicurious.com

Ingredients

  • 2 cups chilled heavy cream

  • 4 large egg yolks

  • 3 tablespoons sugar

  • 1 teaspoon vanilla

  • 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

  • Garnish: lightly sweetened whipped cream

  • Special Equipment
  • an instant-read thermometer

Directions

  • Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
  • Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
  • Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
  • Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
  • Cook’s Note: Mousse can be chilled up to 1 day. • To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).
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