top of page
Search

Chocolate Mousse

4 large egg yolks

1/4 cup sugar

2 1/2 cups heavy whipping cream

8oz semisweet baking chocolate, chopped


Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.


Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.


Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Refrigerate until serving.

Recent Posts

See All

Haricots Verts

1 Tb Butter 1 Tb olive oil 1 pound haricots verts or green beans, trimmed 1 shallot, minced 4 cloves garlic, minced Salt and Pepper to...

Broccoli Slaw

2 cups of broccoli (cut into small pieces, including the stems) 1 scallion thinly sliced 1/4 red onion, thinly sliced 1/4 cup raisins 3...

Beurre Blanc

1 shallot, diced 2 tablespoons white wine vinegar 2 tablespoons white wine 8 oz butter, room temperature Salt and Pepper to taste Bring...

Comments

Commenting has been turned off.
bottom of page