Fluffy, rich chocolate mousse made with simple ingredients and the best texture!
Course Dessert
Cuisine American, French
Keyword chocolate, egg yolks, mousse
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories
Ingredients
6ozsemi-sweet chocolate (I used Ghiradelli premium baking bar and Ghirardelli semi-sweet chocolate chips)
2tablespoonsunsalted butter
3pasteurized egg yolks, room temperature
¼cupgranulated sugar
1cupcold heavy whipping cream, divided
1teaspoonvanilla extract
salt, pinch
Garnishes: Whipped cream, mint leaves, raspberries, shaved chocolate (see note)
Instructions
In a microwave-safe bowl, add the chocolate (break the bar into pieces), and butter. Melt in the microwave (stirring between 10-20 second intervals) until smooth and creamy. Be careful not to scorch the chocolate. Set aside.
In a medium bowl, using an electric mixer, mix egg yolks and granulated sugar until pale yellow and frothy. Set aside.
In a large, deep nonstick skillet, heat the heavy whipping cream just until steaming over low heat.
Slowly stir the steaming whipping cream into the egg yolk mixture while stirring constantly.
Once mixed in, pour the mixture back into the pan.
Heat mixture until it reaches 160 F. while stirring constantly. Do not allow the mixture to boil or simmer.
Remove from heat and stir in the melted chocolate until combined using a rubber spatula.
Stir in the vanilla extract and a pinch of salt.
Place the saucepan on a tray of ice or a covered ice pack, to allow it to cool quickly. (Continue to stir it while also proceeding to the next step)
Meanwhile, add the remaining cold heavy whipping cream (1/2 cup) and powdered sugar to a clean bowl. (Having any traces of oil or water can ruin this step.)
At low speed, mix the heavy whipping cream until it is fluffy and it holds stiff peaks when you remove the beaters.
Once the chocolate mixture has cooled down (mine was about 74 F.) carefully fold in the whipped cream.
Spoon chocolate mixture into serving dishes. ( I used 4 ramekins).
Cover and place in the fridge for at least 4 hours. Overnight is best for a firmer set if that's what you like.
When ready to serve, top with whipped cream topping if desired. (I highly recommend it) *see note. Garnish with shaved chocolate, mint leaf, and raspberries/strawberries, if desired.
Video
Notes
How to make Whipped Cream Topping
Start with a large super clean, dry bowl and mixer beaters that are free of any oil or water. (This could affect the finished product)
Place the bowl and mixer beaters into the freezer until it's chilled.
Pour 1/2 cup cold heavy whipping cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract into the bowl.
Mix on low speed until the mixture can hold stiff peaks when the beaters are lifted. (NOTE: If your speed is too high the cream will overmix and become curdled and chunky instead of light and fluffy. FYI: Even the lowest speed option on my black & decker mixer is too strong to make the good whipped cream. I have used my kitchen aid mixer when I want to make whipped cream.)