This tasty chocolate mousse was shared on our forum by Liz. It's simple, delicious, and a snap to prepare! I added an extra cooking step to the recipe to ensure the eggs are brought to at least the minimum safe temperature or 160 F. I cook the mixture to 170 F.
As mentioned in a review, the chilled mousse is somewhat dense, but it's easy, rich, and chocolatey. Take the mousse out of the refrigerator 10 minutes before serving for a softer dessert. Since it is so rich and the flavor so intense, I like to fold in 1/2 cup of whipped cream or whipped topping once it has chilled.
You could also chill the mousse in one bowl and spoon into serving dishes a few minutes before serving. Top the dessert with sweetened whipped cream and sprinkle with a little cocoa.
- 1 cup chocolate chips (semisweet)
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 to 1 cup whipped cream (amount desired for topping)
- Garnish: chocolate curls (or cocoa)
- Place chocolate chips egg and flavoring in blender and chop. Heat cream until very hot and small bubbles appear at edge. Do not boil.
- With the blender running, gradually pour the hot cream into the blender. Blend until chocolate is melted and the mixture is smooth. Pour the mixture back into the saucepan. Heat just until the mixture coats the back of a spoon,* or to about 170 F to 175 F on a food thermometer.
- Pour the mixture into a bowl and place plastic wrap on the surface to keep it from forming a skin. Refrigerate until thoroughly chilled, or at least 2 to 3 hours.
- Spoon the chilled mousse into individual dessert dishes. Serve with whipped cream and shaved chocolate garnish, if desired, or sprinkle the whipped cream with a little cocoa.
- To cut the intensity, fold about 1/2 to 1 cup of whipped topping or whipped cream into the chilled mousse until well blended. Serve with extra whipped topping.
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