Decadent Dark Chocolate Mousse

Mousse is essentially chocolate custard folded with fluffy clouds of whipped cream.

On an overnight visit with family as a young girl, I remember my young cousin preparing this mousse on a chocolate-craving whim. I marveled that she could prepare such a decadent dessert with ease and on her own.

Once you realize the simplicity of this recipe, you’ll want to use the mousse in other ways. Enjoy it as a spread between cake layers, a filling in a cookie-crumb pie crust, or by itself simply slathered with whipped cream and drizzled with caramel.

Decadent Dark Chocolate Mousse

Yields approx. 4 cups

Ingredients

• • 2 cups heavy cream, chilled

• • 4 egg yolks

• • 4 Tbsp sugar

• • 1/8 tsp salt

• • 1 tsp vanilla extract

• • 8 ounces bittersweet chocolate, melted

• • 1 Tbsp bourbon (optional)

• • 1/4 tsp instant coffee granules (optional)

• • raspberries, to garnish

Instructions

1. 1. In a small saucepan over low heat, warm 3/4 cup of the cream.

1. 1. In a small bowl, whisk the yolks, sugar and salt until combined. While whisking, slowly add half of the warm cream to the egg mixture.

1. 1. While whisking, slowly add the egg mixture to the saucepan with the warm cream.

1. 1. Cook over low heat, stirring constantly, for up to 5 minutes or until the mixture begins to thicken.

1. 1. Transfer the custard to a large mixing bowl and whisk in the vanilla, chocolate, bourbon and coffee until shiny and silky smooth; allow to cool in the refrigerator for 10 minutes.

1. 1. Beat the remaining 1-1/4 cups chilled cream until it holds stiff peaks. Reserve 1/4 cup for garnish. Fold half of the remaining whipped cream into the cooled custard, and then fold in the rest.

1. 1. Spoon the mousse into serving dishes, then cover and chill for 2 hours or up to 3 days. Bring to room temperature before serving. Garnish with reserved whipped cream and raspberries.

Tips

1. 1. Steps 2 through 4 allow the egg mixture to be heated slowly, so you don’t end up with scrambled eggs.

1. 1. Initially the mousse will be soft, but as it chills it will begin to set.

Mousse is essentially chocolate custard folded with fluffy clouds of whipped cream.

On an overnight visit with family as a young girl, I remember my young cousin preparing this mousse on a chocolate-craving whim. I marveled that she could prepare such a decadent dessert with ease and on her own.

Once you realize the simplicity of this recipe, you’ll want to use the mousse in other ways. Enjoy it as a spread between cake layers, a filling in a cookie-crumb pie crust, or by itself simply slathered with whipped cream and drizzled with caramel.

Decadent Dark Chocolate Mousse

Yields approx. 4 cups

Ingredients

• • 2 cups heavy cream, chilled

• • 4 egg yolks

• • 4 Tbsp sugar

• • 1/8 tsp salt

• • 1 tsp vanilla extract

• • 8 ounces bittersweet chocolate, melted

• • 1 Tbsp bourbon (optional)

• • 1/4 tsp instant coffee granules (optional)

• • raspberries, to garnish

Instructions

1. 1. In a small saucepan over low heat, warm 3/4 cup of the cream.

1. 1. In a small bowl, whisk the yolks, sugar and salt until combined. While whisking, slowly add half of the warm cream to the egg mixture.

1. 1. While whisking, slowly add the egg mixture to the saucepan with the warm cream.

1. 1. Cook over low heat, stirring constantly, for up to 5 minutes or until the mixture begins to thicken.

1. 1. Transfer the custard to a large mixing bowl and whisk in the vanilla, chocolate, bourbon and coffee until shiny and silky smooth; allow to cool in the refrigerator for 10 minutes.

1. 1. Beat the remaining 1-1/4 cups chilled cream until it holds stiff peaks. Reserve 1/4 cup for garnish. Fold half of the remaining whipped cream into the cooled custard, and then fold in the rest.

1. 1. Spoon the mousse into serving dishes, then cover and chill for 2 hours or up to 3 days. Bring to room temperature before serving. Garnish with reserved whipped cream and raspberries.

Tips

1. 1. Steps 2 through 4 allow the egg mixture to be heated slowly, so you don’t end up with scrambled eggs.

1. 1. Initially the mousse will be soft, but as it chills it will begin to set.

Recipe & Photo by Phoebe Canakis, phoebespurefood.com