After making the cupcakes I posted yesterday, I had 4 egg yolks that I needed to do something with. So I came across a recipe for chocolate mousse that required 3 eggs and went for it. I figured this would also work well for Mother’s Day. Buy some cute dish or container to put this in and give Mom her own individual Chocolate Mousse. I did see some cute flower bowls in the dollar section of Target that would be perfect. You could even just get some clear plastic drinking glass.
This mousse is a little more complex to make that the chocolate mousse recipe I have shared before, so if you are really scared you can always go with that one. However, this one is very decadent and rich. It has a very strong chocolate flavor along with being dense and thick. Now you could always go for milk chocolate if semi-sweet ain’t your thing. I however am a semi-sweet kind of gal.
This chocolate mousse really is easy to make, but you do need to be careful with the egg part. It does require a candy thermometer and you have to be very careful once it reaches the 160 degrees. Other than that it really is easy.
Heavenly Chocolate Mousse
- 1 1/3 cup semi-sweet chocolate chips
- 1/2 cup water divided
- 2 Tbsp butter (this is a must, no substituting)
- 3 large egg yolks
- 2 Tbsp sugar
- 1 1/3 cup whipping cream
- fruit for garnish, optional
- In a microwave safe bowl, place the chocolate chips, 1/4 cup of the water, and 2 tbsp of butter. Microwave on high for 20 seconds and then stir. Then microwave in 10 second intervals, stirring after each one, until the mixture is well blended and melted. It took me a total of 40 seconds. Allow to cool for 10 minutes.
- In a small heavy saucepan, whisk together the remaining 1/4 cup of water, egg yolks, and sugar. Cook over low heat until mixture reaches 160 degrees. This takes about 1-2 minutes. Now for the tricky part, remove from the heat and continue whisking. This is important so you don’t end up with scrambled eggs. Now, whisk in to the egg mixture the chocolate mixture. Whisk until well combined. Now allow the mixture to cool for 30 minutes. Give it a stir about every 5 minutes or so while it cools.
- While the chocolate cools, whip the whipping cream until firm peaks form.
- Once the chocolate mixture is cooled, add 1/3 of it to the whipped cream. Gently fold it in. Once that is combined add another 1/3 of the chocolate. Repeat with the folding. Then repeat one more time with the remaining chocolate mixture.
- Spoon or pipe the mousse into desired dishes or cups and refrigerate for at least 4 hours. The amount you get will depend on the dishes you use. I got 5 servings using my custard cups. Garnish with fruit if desired and serve.
Recipe adapted from Allrecipes