Chocolate Mousse

This mousse is AWESOME! My go-to… -LSBD

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In mixer on high, beat egg yolks (3 min.) until thick & lemon colored. Then, gradually beat in sugar.

Step 2

In saucepan over med., heat 1 cup cream until hot. Gradually temper eggs by stirring in at least half of hot cream into egg yolk mixture. Stir back into hot cream in saucepan. Cook over low heat (5 min.), stirring constantly, until mixture thickens (do not boil).

Step 3

Stir in chocolate until melted. Cover & refrigerate (2 hrs.), stirring occasionally, just until chilled.

Step 4

In mixer on high, beat 1 1/2 cups whipping cream in chilled, med. bowl until stiff.

Step 5

Fold whipped cream into chocolate mixture. using a rubber spatula. (Spoon lg. dollop of cream into center of chilled chocolate; dip spatula down into cream & pull it down and around into chocolate mixture. DO NOT stir vigorously, but in a deliberate cutting down & pulling around motion until all cream is mixed in without knocking out the air that was beaten into it.)

Step 6

Pipe or spoon mixture into serving bowls. Refrigerate until serving.

Step 7

For a finishing touch, add a dollop of whipped cream & garnish with candies, fresh berries or a simple dusting of cocoa powder

Step 8

It is easiest to whip cream when it’s very cold, so it’s imperative that you not only use cold cream, but that you whip it in a chilled bowl with chilled beaters. Chill your bowl and beaters by placing them in the freezer well ahead of time.

Step 9

Equallyr important, this is not the place for low-fat cream, since the butterfat content allows cream to hold air & become stiff.

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