Chocolate Mousse: How To Make An Amazing Chocolate Mousse
Amazing Chocolate Mousse
Who doesn't love chocolate mousse? Well, I suppose there are those out there that do not. I can't imagine it, but hey, it happens. However, I doubt you would be reading this article if you did not want to know how to create your own amazing chocolate mousse. You have come to the right place.
There are many variations of chocolate mousse recipes floating about, and I have tried many of them. Some are very good. Some are flops. Some are very simple and quick to put together, while others are time consuming and messy to create. I have modified and used variations of different recipes over the years to create an absolutely delicious recipe that is easy to follow and create, but one that definitely lands at the top in terms of excellence. It has been said that all good things take time. Why this is true in many situations, it need not be true with chocolate mousse. If you have just a few minutes, you can create a wonderful dessert that will impress your family and dinner guests alike. Lets get started.
Total prep time is about 15-20 minutes. Refrigeration time is about 2 hours.
This recipe yields about 4-5 10 oz servings (shown in the picture above.)
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- 6 egg yolks
- 3/4 c. sugar
- 4 c. heavy whipping cream
- 2 (4 oz) boxes semi-sweet baking chocolate
- 1 (8oz) container cool whip
It is always best to gather and measure out all of your ingredients first. Gather and prep the ingredients as follows:
Separate the 6 eggs. Save the yolks in a medium mixing bowl and set aside. Discard the egg whites. They will not be used.
Measure out the sugar and set aside.
Divide the heavy whipping cream into two parts. Measure out 2 1/2 cups and place back in the refrigerator for later use. Measure out 1 1/2 cup and place in a medium sauce pan and set aside.
Open both boxes of chocolate and break the squares apart. Wrap two of the squares back up for later use.
You are now ready to prepare.
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- With an electric mixer, beat the egg yolks on medium speed until they thicken and change to a lemon color. About 3 minutes.
- Once the egg yolks have thickened, slowly blend in the sugar and set the mixture aside.
- Heat the 1 1/2 cups of heavy whipping cream over medium heat (do not boil). If you have a thermometer, heat to about 150 degrees. If not, heat just until hot to the touch.
- Measure out about half of the hot whipping cream and slowly blend it into the egg and sugar mixture.
- Now take the egg, sugar and heavy whipping cream mixture and add it back into the sauce pan with the remaining hot heavy whipping cream. Blend it all together and place back over medium heat.
- Slowly add in the chocolate pieces (except for the pieces that you wrapped and set aside) stirring constantly, until all the chocolate is blended and the mixture thickens to a pudding like texture.
- Remove the mixture from the heat and cover and place in the refrigerator for approximately 2 hours.
- After 2 hours, and the mixture has chilled and further thickened, take the remaining 2 1/2 cups of heavy whipping cream and beat with an electric mixer in a chilled bowl until thickened and soft peaks form. Approximately 3-5 minutes.
- Now take a rubber spatula and slowly fold the chocolate mixture into the heavy cream that you just whipped.
- This step is not necessary, but I like to take a hand held grater and one of the chocolate pieces that I have saved, and grate some chocolate shavings into the mix. I like the texture and taste that it adds to the mousse.
Your mousse is ready. Now to present it. If you have a pastry bag and tips, choose your favorite tip and fill the bag and dispense into your favorite dessert dish or glass, leaving room at the top for the cool whip.
Now take the cool whip and put it in the pastry bag and dispense it on top of each dish of mousse. You can also choose to use whipped cream from a can if you wish. I prefer cool whip.
Finally, take the remaining chocolate piece that you set aside earlier, and shave some chocolate over the top of each dessert.
Place in refrigerator until ready to serve. (The mousse and the cool whip will be fine overnight, however, if you are going to use aerosol whipped cream, do not put it on until ready to serve. It tends to break down overnight)
Note: If you do not have a pastry bag, you can simply spoon the mousse and the cool whip into your dessert dish.