chocolate mousse

Name: Chocolate Mousse
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: ## MIX IN A CHILLED BOWL UNTIL STIFF PEAKS FORM:; 1 1/2 cup(s) heavy whipping cream; ## PLACE IN REFRIGERATOR UNTIL READY TO USE; ## HEAT OVER MEDIUM HEAT IN A DOUBLE BOILER UNTIL SMOOTH:; 6 ounce(s) semisweet chocolate chips; 2 tablespoon(s) unsalted butter; ## IN A SMALL HEATPROOF CUP, COMBINE:; 2 tablespoon(s) water; 3/4 teaspoon(s) 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 cup(s) 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 teaspoon(s) vanilla extract

(1 RATING)

49 Pinches

Dee Dee Rivera

Ocean Shores, WA

Updated on Sep 27, 2011

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

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prep time 1 Hr

cook time 1 Hr

method ---

yield 8 serving(s)

Ingredients

MIX IN A CHILLED BOWL UNTIL STIFF PEAKS FORM:
1 1/2 cups heavy whipping cream
PLACE IN REFRIGERATOR UNTIL READY TO USE
HEAT OVER MEDIUM HEAT IN A DOUBLE BOILER UNTIL SMOOTH:
6 ounces semisweet chocolate chips
2 tablespoons unsalted butter
IN A SMALL HEATPROOF CUP, COMBINE:
2 tablespoons water
3/4 teaspoon 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 cup 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 teaspoons vanilla extract

How To Make chocolate mousse

Step 1

Remove from heat, and continue to beat egg and sugar mixture for about 7 minutes, or until cooled.

Step 2

Pour the warm gelatin mixture slowly into the egg mixture while still beating, and continue beating for another 60 seconds.
Step 3

Add 1/2 of the chocolate/butter mixture to the egg mixture and beat again on medium speed for 30 seconds.
Step 4

Add the last 1/2 of the chocolate/butter mixture and beat for another 30 seconds on medium speed.
Step 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.
Step 6

Refrigerate for 4 hours before serving.
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