Heavenly Chocolate Mousse
The prep time listed to the left includes cooking times. I couldn't figure out how to separate them since you're always doing something. =^..^=
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- 10 oz
- dark chocolate
- 3 c
- heavy cream, divided into 1/4, 3/4, and 2 cups
- large egg yolks (only)
- 2 Tbsp
- white sugar
- of salt
- 1 c
- powdered (confectioner's) sugar
1Melt chocolate with 1/4 cup heavy cream in a pan, then put into a larger-sized bowl. Set aside.
2Whisk together yolks, sugar and salt in another bowl. Set aside.
3Warm 3/4 cup of heavy cream in heavy skillet until bubbles just start to form around edge of pan.
4Temper egg yolks mixture into warm cream by slowly pouring the cream into egg yolks, gently stirring, then pouring the eggs & cream mixture back into the skillet.
5Return mixture to medium heat and stir continuously until custard just thickens to a slight boil & a wooden spoon dragged through the custard leaves a trail that stays in place.
6Pour into the chocolate and whisk together until smooth. Let chocolate mixture cool to room temperature.
7Whip the 2 cups of heavy cream & powdered sugar with a mixer until stiff peaks form.
8Gently fold the whipped cream into the chocolate mixture in 3 additions. Mix gently to a uniform consistency.
9Spoon into dessert dishes (or a pie shell). Chill until ready to serve.