CHOCOLATE MOUSSE

I am a chocoholic! Serious. I can't go a day without eating a few. If I have to choose between chocolate desserts and others, I will always choose chocolate. To think that some people are allergic just makes me sad.

And if you have never tried or made Chocolate Mousse before, you need ASAP because it is very simple. There are a few steps, but it's easy and only takes a little time - it's worth the results!

Now, Chocolate Mousse is usually made with beaten egg whites but the egg whites are not cooked. For those who are pregnant or immune who consume raw egg white can be a bet, instead, I use whipped cream to create the same light, smooth and smooth texture.

• Course Dessert
• Cuisine French
• Prep Time 10 minutes
• Cook Time 10 minutes
• cooling time 2 hours
• Total Time 20 minutes
• Servings 6
• Calories 635 kcal
• Author Melanie Dueck

Ingredients

• 4 egg yolks
• 1/4 cup granulated sugar
• 2 1/2 cups whipping cream divided
• 8 ounces semi sweet baking chocolate chopped
• 2 teaspoons vanilla extract
• For the garnish:
• shaved chocolate
• whipped cream

Instructions

1. Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating.
2. Heat 1 cup of cream in a small sauce pan until hot. With the mixer on, stream 1/2 of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining 1/2 cup cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes).
3. Mix in the vanilla and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth.
4. Pour the mix into a large bowl, cover, and place in fridge for 1.5-2 hours, stirring every 20-30 minutes. Once no longer warm, remove from the fridge and whip up the remaining 1 1/2 cups heavy cream to stiff peaks. Fold the cream into the cooled chocolate mixture.
5. Pipe or spoon the mouse into small glasses. Cover and place in fridge until ready to serve.
6. Garnish with fresh whipped cream and shaved chocolate.