Wednesday, July 21, 2010

Chocolate Mousse

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.

Using different types of chocolate-semi- sweet vs, milk; cheap vs. expensive- will greatly affect your mousse. The better the chocolate, the better your mousse. And at a mere 6 oz (or thereabouts) it's not going to break the bank to spend a few extra dollars for good chocolate. But in a pinch, chocolate chips will suffice. It's not like it will be sitting around long enough to contemplate what you actually used anyway.

Chocolate Mousse
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)
  1. Beat egg yolks in a small bowl until thick and lemon colored. Gradually beat in sugar.
  2. Heat 1 cup whipping cream in a small saucepan over medium heat just until hot (but not boiling).
  3. 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.
  4. Stir in chocolate until melted. Cover and refrigerate about 1 hour, stirring occasionally, until chilled. 
  5. 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.
*Before beating the egg yolks, I usually break the eggs up with a fork. Then I scoop out the nasty little white bits that make me feel nauseous just to think of them.

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