Chocolate Mousse

Chocolate Mousse Recipe

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Dee Dee Rivera

By
@Timmyfan

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

Rating:

★★★★★ 1 vote

Serves:
8
Prep:
1 Hr
Cook:
1 Hr

Ingredients

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  • 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

How to Make Chocolate Mousse

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.

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