Chocolate Mousse
Made from both dark and semi-sweet chocolate, this decadent and easy chocolate mousse recipe is perfect for Christmas! It's light, airy and so rich!
Servings: 12 servings
Ingredients
- 4 oz semi-sweet chocolate
- 4 oz dark chocolate
- 6 egg yolks
- 2 ¾ cups heavy cream separated
- 5 tbsp granulated sugar
- 1 tsp kosher salt
- 1 ½ tsp vanilla extract
Instructions
- Break the chocolate into smaller pieces. Place in a heatproof bowl and melt in the microwave 30 seconds at a time, stirring in between until melted. Once melted and smooth, set aside.4 oz semi-sweet chocolate, 4 oz dark chocolate
- In a 4-quart heavy-bottom kettle, whisk together the egg yolks, ¾ cup heavy cream, 3 tablespoons sugar, and salt. Whisk to combine and set over medium-low heat. Continue to whisk over the heat until the sugar has melted and the mixture registers 160°F. Remove from the heat.6 egg yolks, 2 ¾ cups heavy cream, 5 tbsp granulated sugar, 1 tsp kosher salt
- Strain the mousse base through a sieve to remove any lumps or cooked egg.
- Stir in vanilla extract and fold the mousse base with the melted chocolate until smooth. Set aside to cool to room temperature.1 ½ tsp vanilla extract
- Using a mixer, whip the remaining 2 cups heavy cream with 2 tablespoons sugar to stiff peaks, about 3 minutes.2 ¾ cups heavy cream, 5 tbsp granulated sugar
- Whisk in about ⅓ of the whipped cream into the chocolate mixture. Once combined, slowly fold in the remaining whipped cream until no streaks of cream are evident.
- To serve, spoon or pipe into individual serving dishes. This dessert can also be poured into one large dish.
- Place in the refrigerator and chill for at least 6 hours or up to 48 hours. Once chilled, serve with a dollop of whipped cream!
Video
Nutrition
Serving: 1serving | Calories: 344kcal