Chocolate Mousse

Because bittersweet chocolate is high in pure chocolate (at least 35 percent cocoa solids), it's best used when a deep chocolate flavor is called for. It's also a great eating chocolate. Semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, can often be substituted in recipes without significantly affecting the flavor or texture.

  • Prep:
  • Total Time:
  • Servings: 6
Chocolate Mousse

Source: Everyday Food, December 2003

Ingredients

  • 4 large egg yolks
  • 4 tablespoons sugar
  • 2 cups heavy cream
  • 8 ounces bittersweet chocolate, melted
  • 1 teaspoon vanilla extract

Directions

  1. In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.

  2. With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.

  3. Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

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