Chocolate Mousse for Chocolate Lovers

 

I’m likely the only girl on the planet that doesn’t secretly or publicly have a passion for chocolate. I like it; I just don’t LOVE it. And, believe me, I’ve seen girls go ga ga for chocolate-out and out crazy-leave your man, skip work, crash your diet cuckoo love for chocolate. Maybe it’s the love catalyst/endorphin releaser in chocolate that makes a girl feel moments of floaty fluffy lovey dovey emotion. I’m not sure, because it doesn’t do that for me. Does that mean I already have enough floaty fluffy lovey dovey goodness in me? Or is it just the opposite? At any rate, I know there’s something to it, or the Aztec Kings wouldn’t have consumed over 20 cups of pure cacao a day, claiming mind altering and restorative properties. So, for those of you that go weak in the knees for chocolate, this mousse is for you. I’m not making this for my daughter, because I don’t give her much chocolate yet; and, this mousse has enough chocolate to power you through three afternoon meetings and a double feature. But, I have a potluck coming up, so this is my contribution.

Note: There are many recipes for chocolate mousse ranging from the quick variety of pudding mixed with Cool Whip to the longer version based on French custard. This is the longer version, because it’s the real deal. It doesn’t take that long to prepare, but if you attempt it during “mama juice! mama Yo Gabba Gabba! mama book!” you won’t achieve success. This is a naptime project, because you don’t want to walk away from it once you get started.

Chocolate Mousse

Ingredients

4 large eggs yolks

¼ cup sugar

2 ½ cups heavy whipping cream, divided

6 ounces good quality chocolate, roughly chopped

Melt chocolate in a heatproof bowl set over a pot of simmering water. Chocolate melts best when not rushed; if melted at too high of heat too quickly, it will seize up. Remove from heat and set aside to cool.

Beat egg yolks in a small bowl on high speed until thick and pale in color, about 3 minutes. Gradually add sugar while beating egg yolks until sugar dissolves and the texture is silky.

Heat 1 cup heavy whipping cream in a heatproof bowl set over a pot of simmering water until hot. To temper the egg mixture, gradually mix half of the hot cream into the egg mixture, little by little, until mixture is incorporated. Slowly add the egg/cream mixture to the bowl of remaining hot cream and whisk constantly until thick, about 5-10 minutes. To test: Coat the back of a wooden spoon and run your finger across the back of the spoon. The custard should hold firm and not run across the line (see photo). Remove from heat and allow to cool for 10 minutes.

Stir in chocolate until incorporated. Cover and refrigerate just until chilled, about 2 hours.

Once the chocolate mixture is chilled, beat remaining 1 ½ cups heavy whipping cream to firm peaks. Stir half of the whipped cream into the chocolate mixture until incorporated, then stir in remaining whipped cream.

Spoon mousse into dessert cups or bowls. Optional: garnish with whipped cream, shaved chocolate, and fresh berries. Serve immediately or refrigerate.