Mousse au Chocolat
This light and creamy dessert is made by folding airy whipped cream into chocolate custard base. These can be made a day ahead, covered with plastic wrap and refrigerated.
- Serves
- 6-8
Directions
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Chill six dessert bowls in the refrigerator while making the mousse.
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Combine both chocolates and butter in a heat proof (tempered glass) bowl over a saucepan of simmering water that does not touch the bottom of the bowl. Stir until the chocolate and butter just melts together.
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Whisk in the vanilla, then remove from heat.
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Whisk together egg yolks and 1/2 cup sugar in another bowl until thick and lighter yellow and smooth.
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Temper the eggs by spooning in a few tablespoons at a time of the warm melted chocolate mixture to the eggs and keep whisking while adding the rest of the chocolate mixture. The texture should be custard-like.
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In the bowl of a stand mixer fitted with a whip attachment, add the heavy cream and remaining 1 tablespoon of sugar until soft peaks form. Stop the mixer as soon as ribbons develop.
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Using a rubber spatula, carefully fold a quarter of whipped into the chocolate-egg mixture until the clumps are broken up and combined. Continue folding most of the whipped cream into the chocolate until the texture is voluminous and fluffy. Be sure not to stir the mousse too aggressively as overworking will deflate the whipped cream. Hold back some whipped cream for garnish.
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Spoon the mousse into individual cups or bowls (or a large single serving bowl).
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Garnish with remaining whipped cream, chocolate curls and chill until serving.
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If making the mousse a day in advance, cover the individual portions (minus the garnish) with cling wrap until time to serve. Top with whipped cream and chocolate curls at time of serving.
From Shawnie's class “American Steakhouse Favorites”
