Chocolate mousse is one of the desserts that looks and sounds so much harder than it actually is. Kind of like fudge (for which I also have an excellent recipe, but for now shall remain a secret). However this little gem I will share with you, and I promise that whoever eats this mousse will be instantly impressed by your amazing cooking prowess.
Recipe adapted from Betty Crocker's Cookbook
Pictures by Kelly
4 large egg yolks*
1/4 cup sugar
2 1/2 cups heavy whipping cream
1 cup semi-sweet chocolate chunks (or chips)
- Beat egg yolks in a small bowl until thick and lemon colored. Gradually beat in sugar.
- Heat 1 cup whipping cream in a small saucepan over medium heat just until hot (but not boiling).
- Gradually stir in at least half of the hot cream into the egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil!). Turn off heat.
- Stir in chocolate until melted. Cover and refrigerate about 1 hour, stirring occasionally, until chilled.
- In a chilled medium bowl, beat 1 1/2 cups whipping cream. Fold chocolate mixture into whipped cream until combined. Refrigerate until serving; garnish with fresh fruit or chocolate shavings.