Ah silky smooth chocolate mousse! This isn’t your everyday
chocolate pudding. It’s airier and more velvety. You savour every spoonful...
but once you start you cannot stop until the dish is scraped clean. Like every
great chocolate dessert, chocolate mousse starts with great chocolate. The
higher the chocolate is in cocoa solids the better the mousse will be. So use
the best, the richest bittersweet chocolate you can find. I used Baker’s
Bittersweet and oh my!
Chill it from 4 to 24 hours, before serving. Type chocolate
mousse into a search engine, you won’t find too many variations, it seems every
recipe leads back to Martha Stewart. As I said, the only variant is the
chocolate.
CHOCOLATE MOUSSE
4 large egg yolks
4 Tbsp sugar
2 cups heavy cream
8 oz bittersweet chocolate, melted
1 tsp pure vanilla extract
- In a medium sized pot, whisk the egg yolks, 2 Tbsp sugar and the 3/4 cup from the heavy cream.
- Cook over low medium heat, stirring, for 3 to 4 minutes until the mixture coats the back of the spoon. Do not boil.
- Remove from heat and whisk in the melted chocolate and the vanilla.
- Strain into a bowl.
- Cover and chill through.
- Beat the remaining 1-1/4 cups cream with the remaining 2 Tbsp sugar until stiff peaks form.
- Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Spoon it into serving dishes and chill.
- Bring to room temperature before serving.
