Decadent Chocolate Mousse (Print Version)
# Ingredients:
01 -
8 oz bittersweet baking chocolate
02 -
1/2 cup water, divided
03 -
2 Tbsp unsalted butter
04 -
1 tsp vanilla extract
05 -
3 large egg yolks
06 -
1/4 cup white granulated sugar
07 -
1 1/4 cup heavy whipping cream, cold
# Instructions:
01 -
Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer until soft peaks form. Refrigerate until ready to use.
02 -
Preheat water in a double boiler over medium heat. Add chocolate, 1/4 cup of water, butter and vanilla extract. Allow to begin melting, then stir with a silicone covered whisk until completely melted and smooth. Remove from heat and set aside.
03 -
In a small, heavy-bottom sauce pot over medium-low heat, whisk egg yolks, remaining 1/4 cup of water and sugar together. Cook while stirring slowly but constantly until the mixture reaches 160°F (71°C). This may take up to 10 minutes. Remove from heat immediately.
04 -
Stir the egg mixture into the chocolate mixture until thoroughly combined and smooth.
05 -
Place ice into a large mixing bowl to create an ice bath. Set the sauce pot containing the chocolate mixture into the ice bath. Cool for 5-7 minutes while stirring occasionally.
06 -
Gently fold the whipped cream into the cooled chocolate mixture until smooth and fully incorporated. Work slowly with a spatula to maintain volume and airiness.
07 -
Divide the chocolate mousse among dessert cups, cover air-tight, and refrigerate for at least 4 hours before serving.
# Notes:
01 -
For best results, ensure all equipment for whipping cream is thoroughly chilled beforehand.
02 -
When cooking the egg mixture, constant stirring is essential to prevent the eggs from scrambling.