Simple and Delicious Chocolate Mousse

Simple and Delicious Chocolate Mousse

The preparation of this rich, sweet, melt-in-your mouth and luscious mousse is very simple. Unexpected company in a couple of hours? Well that’s plenty of time to whip up this mousse (will take you around half an hour) and allow it to chill and set in the fridge. This mousse is sure to impress and will make people think you spent all day making it!

It was so hard to take this picture. As I kept scooping this light luscious mousse with soft creamy topping, I kept eating it before I could even snap the picture! Finally, I was able to hold still for a second!

All of my recipes have a purpose. Some, like chocolate cake, lemon pound cake, chicken pot pie, etc. are there because they are simply the best. Some are there because they are quick and easy. Is this the best mousse recipe I have? I would say no, but it’s very very good. It’s very very good and entails very little work compared to some of my more complex mousse recipes. For this reason, this is a great recipe to have in your cooking arsenal! The recipe is adapted from Epicurious.

CategoryDifficultyBeginner

Depending on how generous you are with your portioning, this mousse will make 6-8 servings.

This mousse is designed for semi-sweet chocolate; if you wish to use dark chocolate - the amount of sugar will need to be increased.

chocolate mousse

Yields6 Servings

 ¾ cup heavy cream
 4 egg yolks
 pinch of salt
 3 tsp sugar
 7 oz semi-sweet chocolate (do not use chocolate chips)
 1 tsp vanilla
 1 ¼ cups heavy cream
For the topping:
 1 cup heavy cream
 pinch of salt
 2 tbsp sugar
 ½ tsp vanilla
 shaved chocolate
 fleur de sel, optional

1

Set up a double boiler by bringing a medium pot to a simmer. You will later be setting a heatproof bowl on top of this simmering pot.

Chop your chocolate and place in a heat proof bowl.

2

Whisk together egg yolks, pinch of salt and sugar in small pot.

3

Heat 3/4 cup heavy cream over medium heat until hot but do not boil it - as you see little bubbles starting to form around the edges, remove from heat.

Remember that if egg is exposed to high temperature quickly - it will scramble. The goal with this recipe is to carefully and gradually heat the egg without scrambling it.

As such, very slowly pour your cream over the egg yolk mixture, whisking constantly. This will gradually warm the egg without scrambling it.

4

Cook the egg mixture over medium low heat stirring constantly until the sugar has dissolved, the mixture is hot and the internal temperature reaches 160-165. At that temperature your egg will be fully pasteurized and safe to eat. Remove from heat, strain into another bowl in a fine mesh sieve, stir in vanilla and set aside.

5

Place your chocolate over the simmering pot of water, making sure the bottom of the bowl is not touching the water. Stir with a rubber spatula from time to time until the chocolate is fully melted, smooth and fluid. Stir this chocolate into the custard that you set aside and stir to combine well.

Set this mixture aside and allow it to cool at room temperature. It won't take long. Clean the kitchen while your chocolate custard mixture is cooling on the counter.

6

Whip 1 1/4 cups of cream until you just reach stiff peaks. It must hold stiff peaks to give your mousse the body, however, you do not want to overwhip it and turn it into stiff butter.

7

Again, be sure that no trace of warmth remains in your custard before proceeding to the next step, as that will deflate your mousse. Stir in about 1/4 of your whipped cream into the cooled chocolate egg mixture to lighten it. Then add the rest and gently fold it with a rubber spatula until combined and uniform in colour. You do not want to mix it - lift the mixture with your spatula and fold it, repeat until uniform in colour. Do not mix any more than absolutely necessary. Divide the mousse between 6-8 decorative bowls or glasses.

8

To make whipping cream topping, add the cream, vanilla and sugar to your stand mixer bowl. Start whipping on medium-low, until slightly thickened, increase to high and keep whipping until the cream is quite thick and holds soft peaks. You don't want to whip the cream to stiff peaks at this time - you want it to be smooth and creamy. Dollop your whipped cream over your mousse. Garnish with some shaved chocolate, if desired, and some coarse salt. Refrigerate for at least 4 hours for the mousse to set.

Take it out of the fridge at least 15 minutes before serving for better texture. Enjoy!

Ingredients

 ¾ cup heavy cream
 4 egg yolks
 pinch of salt
 3 tsp sugar
 7 oz semi-sweet chocolate (do not use chocolate chips)
 1 tsp vanilla
 1 ¼ cups heavy cream
For the topping:
 1 cup heavy cream
 pinch of salt
 2 tbsp sugar
 ½ tsp vanilla
 shaved chocolate
 fleur de sel, optional

Directions

1

Set up a double boiler by bringing a medium pot to a simmer. You will later be setting a heatproof bowl on top of this simmering pot.

Chop your chocolate and place in a heat proof bowl.

2

Whisk together egg yolks, pinch of salt and sugar in small pot.

3

Heat 3/4 cup heavy cream over medium heat until hot but do not boil it - as you see little bubbles starting to form around the edges, remove from heat.

Remember that if egg is exposed to high temperature quickly - it will scramble. The goal with this recipe is to carefully and gradually heat the egg without scrambling it.

As such, very slowly pour your cream over the egg yolk mixture, whisking constantly. This will gradually warm the egg without scrambling it.

4

Cook the egg mixture over medium low heat stirring constantly until the sugar has dissolved, the mixture is hot and the internal temperature reaches 160-165. At that temperature your egg will be fully pasteurized and safe to eat. Remove from heat, strain into another bowl in a fine mesh sieve, stir in vanilla and set aside.

5

Place your chocolate over the simmering pot of water, making sure the bottom of the bowl is not touching the water. Stir with a rubber spatula from time to time until the chocolate is fully melted, smooth and fluid. Stir this chocolate into the custard that you set aside and stir to combine well.

Set this mixture aside and allow it to cool at room temperature. It won't take long. Clean the kitchen while your chocolate custard mixture is cooling on the counter.

6

Whip 1 1/4 cups of cream until you just reach stiff peaks. It must hold stiff peaks to give your mousse the body, however, you do not want to overwhip it and turn it into stiff butter.

7

Again, be sure that no trace of warmth remains in your custard before proceeding to the next step, as that will deflate your mousse. Stir in about 1/4 of your whipped cream into the cooled chocolate egg mixture to lighten it. Then add the rest and gently fold it with a rubber spatula until combined and uniform in colour. You do not want to mix it - lift the mixture with your spatula and fold it, repeat until uniform in colour. Do not mix any more than absolutely necessary. Divide the mousse between 6-8 decorative bowls or glasses.

8

To make whipping cream topping, add the cream, vanilla and sugar to your stand mixer bowl. Start whipping on medium-low, until slightly thickened, increase to high and keep whipping until the cream is quite thick and holds soft peaks. You don't want to whip the cream to stiff peaks at this time - you want it to be smooth and creamy. Dollop your whipped cream over your mousse. Garnish with some shaved chocolate, if desired, and some coarse salt. Refrigerate for at least 4 hours for the mousse to set.

Take it out of the fridge at least 15 minutes before serving for better texture. Enjoy!

Chocolate Mousse

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated. Ensure the chocolate used in this recipe is Gluten-Free.

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