Chocolate Mousse Recipe

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Chocolate Mousse

Dee Dee Rivera

By
@Timmyfan

I have been making this mousse since 1999 and it is a family favorite!


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Serves:

8

Prep:

1 Hr

Cook:

1 Hr

Ingredients

MIX IN A CHILLED BOWL UNTIL STIFF PEAKS FORM:

1 1/2 c
heavy whipping cream

PLACE IN REFRIGERATOR UNTIL READY TO USE

HEAT OVER MEDIUM HEAT IN A DOUBLE BOILER UNTIL SMOOTH:

6 oz
semisweet chocolate chips
2 Tbsp
unsalted butter

IN A SMALL HEATPROOF CUP, COMBINE:

2 Tbsp
water
3/4 tsp
unflavored gelatin

PLACE CUP OF GELATIN IN A HOT, NOT SIMMERING, PAN OF WATER WITH ENOUGH WATER TO REACH HALFWAY UP THE SIDE OF THE CUP

IN A HEATPROOF BOWL, COMBINE:

2 large
eggs
2 large
egg yolks
1/4 c
granulated sugar

PLACE THE BOWL WITH THE EGGS OVER A POT OF HOT, SIMMERING WATER, MAKING SURE THE BASE OF THE BOWL TOUCHES THE SURFACE OF THE HOT WATER.

BEAT WITH A HAND MIXER UNTIL FROTHY AND READS 160 DEGREES ON A THERMOMETER. THEN ADD:

3 tsp
vanilla extract

Directions Step-By-Step

1
Remove from heat, and continue to beat egg and sugar mixture for about 7 minutes, or until cooled.
2
Pour the warm gelatin mixture slowly into the egg mixture while still beating, and continue beating for another 60 seconds.
3
Add 1/2 of the chocolate/butter mixture to the egg mixture and beat again on medium speed for 30 seconds.
4
Add the last 1/2 of the chocolate/butter mixture and beat for another 30 seconds on medium speed.
5
Divide the whipped cream into 3 sections, and slowly add 1/3 at a time, each time, gently folding the whipped cream into the chocolate/egg mixture until well combined.
6
Refrigerate for 4 hours before serving.

About this Recipe