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Chocolate Mousse
This rich and silky chocolate mousse recipe is really just two easy recipes—chocolate custard and whipped cream—combined to make one elegant dessert.
👥 8 Servings⏱️ Prep & Cook: 7h🔥 Cook: 45 min👤 Amy Mastrangelo📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●pan
- ●microwave
📝 Preparation Steps
1
Heat ¾ cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
sugar3 tablespoonsvanilla1 teaspoon
2
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to ⏱️ 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
3
Beat remaining 1¼ cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
4
Spoon mousse into eight (6-ounce) stemmed glasses or ramekins and chill, covered, at least ⏱️ 6 hours. Let stand at room temperature about ⏱️ 20 minutes before serving. Do ahead: Mousse can be chilled up to 1 day.
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