Chocolate Mousse with Champagne Whipped Cream
A decadent dark chocolate mousse topped with lightly sweetened Champagne-infused whipped cream. This celebratory dessert is rich, smooth, and full of flavor—with just enough sparkle to toast the new year.
Directions
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Make the Chocolate Base: Place cream and butter in a saucepan over low heat. Stir until butter is melted, and stir in the chocolate until smooth. Remove from heat, stir in vanilla and cool slightly.
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Prepare the Egg Yolks: In a small bowl, whisk the egg yolks with 2 tablespoons of the sugar until light and pale. Gently stir in the melted chocolate mixture into the eggs a few tablespoons at a time until fully combined.
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Whip the Champagne Cream: In a separate bowl, beat heavy cream, powdered sugar, 2 tablespoons of champagne, and vanilla until soft peaks form. Gently fold half into the chocolate mixture. Chill and save the other half for topping.
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Fold in the Egg Whites: In another clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until stiff peaks form. Carefully fold into the chocolate mixture in two additions until smooth and airy.
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Chill: Spoon mousse into serving glasses or ramekins. Cover and chill for at least 1 hour or up to 24 hours.
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Champagne Whipped Topping: Spoon or pipe the remaining half of the whipped cream onto the chilled mousse. Top with chocolate curls, fresh raspberries, or edible gold dust.
From Shawnie's class “New Year Champagne Celebration: Surf-n-Turf”
