This recipe does not require a preliminary story or explanation. Trust me when I say this is fantastic mousse. What makes it great is that the eggs are cooked, which you don’t see very often in a high quality mousse.
Measure out 8 oz of good quality semi-sweet chocolate. Guittard is one of my favorites that can be purchased in a regular supermarket.
Fill about 2 inches of water into a pot and bring to a boil. Then place a stainless steel bowl on top of the pot or water, making sure the bottom of the bowl does not touch the boiling water. This is a double boiler and it the most effective way to cook eggs without scrambling them.
Place your heat at medium low and melt the chocolate chips.
While your chocolate is melting, in a small bowl combine 3 eggs yolks, 3 tablespoons of powdered sugar, 2 tablespoons of dutch processed cocoa, and 1 teaspoon of vanilla extract.
Mix together the egg mixture to the melted chocolate. Don’t despair if your mixture looks like the picture below. This is what is is supposed to look like! Incorporate the heavy whipping cream into the mixture with a wire whisk until it is smooth. Change out your whisk for a clean one so there aren’t any clumps.
Raise your heat to medium high and slowly stir the chocolate until it reaches 160 degrees F. Remove from heat and set aside to cool a bit.
In a medium bowl whip 1 1/4 cup heavy whipping cream until stiff peaks form, taking care to not over whip.
Once you’ve let your chocolate cool slightly (it still needs to be warm), mix lightly it into the whipping cream until it is smooth and there are no major streaks.
Pour into 5-6 ramekins and refrigerate for 2 hours or overnight. Serve with a dollop of whipped cream and a drizzle of strawberry coulis.
List of ingredients
8 ounces semi-sweet chocolate
3 Tbsp powdered sugar
1 tsp vanilla
2 Tbsp dutch processed cocoa
1/3 cup cream
3 egg yolks
1 1/4 cup cream
1- In a double boiler melt your chocolate
2- Mix sugar, vanilla, cocoa and egg yolks together
3- Add egg mixture to melted chocolate.
Mixture will become seedy and may look like it’s ruined. It’s not!
4- Mix in 1/3 cup cream and stir until smooth
5- Continue stirring while bringing the mixture up to 160 degrees F.
6- Once chocolate has reached 160 F, remove from double boiler and let cool slightly. I stir mine occasionally so a film doesn’t form on top.
7- Whip 1 1/4 cup cream until stiff peaks form.
8- Fold the chocolate into the whipped cream until there aren’t any streaks. Immediately put into ramekins, forms, or in a prepared pie dish as it will begin to set.
9- Refrigerate for 1-2 hours, preferable over night.
This mousse may be frozen and thawed out for a quick treat or future event. Just top with whipped cream and any sauce.