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Decadent Chocolate Mousse Recipe

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★★★★★

4.8 from 107 reviews

This rich and creamy Chocolate Mousse features a luscious blend of bittersweet chocolate and whipped cream, layered with a silky egg yolk custard base. Perfectly balanced with a hint of vanilla, this classic French dessert is elegantly simple to prepare and makes an impressive treat for any occasion.

Ingredients

Scale

Custard Base

  • 4 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 3/4 cup (180ml) heavy cream
  • 1 pinch sea salt (optional)
  • 2 tsp (10ml) vanilla extract
  • 7 oz (200g) bittersweet chocolate, chopped small

Whipped Cream

  • 1 1/4 cup (295ml) heavy cream, divided
  • Additional whipped cream for topping (optional)

Instructions

  1. Whip Egg Yolks and Sugar: In a medium mixing bowl, use an electric hand mixer to whip together the egg yolks and granulated sugar on high speed until the mixture becomes pale and fluffy, approximately 2 minutes.
  2. Warm Cream and Salt: In a 2-quart saucepan over low heat, gently warm 3/4 cup of the heavy cream with a pinch of sea salt, being careful not to let it boil.
  3. Temper Egg Yolks: Slowly pour the warm cream mixture into the whipped egg yolks while whisking continuously to temper the eggs, preventing them from curdling.
  4. Cook Custard: Pour the combined mixture back into the saucepan and cook over low heat, whisking constantly, until it thickens slightly and reaches 160°F (71°C) on an instant-read thermometer, about 3 to 5 minutes. If lumps form, strain the mixture through a sieve and return to the pan.
  5. Add Chocolate and Vanilla: Remove from heat and stir in the chopped bittersweet chocolate and vanilla extract until the chocolate is fully melted and the mixture is smooth.
  6. Chill Mixture: Transfer the mixture to a clean medium bowl, cover, and chill, stirring every 10 to 15 minutes, until it cools down to about 70°F (21°C) or is no longer warm, approximately 30 to 40 minutes total.
  7. Whip Remaining Cream: Using an electric mixer, whip the remaining 1 1/4 cups of heavy cream until very stiff peaks form.
  8. Fold in Whipped Cream: Gently fold the whipped cream into the cooled chocolate mixture until fully combined and smooth.
  9. Chill Mousse: Spoon or pipe the mousse into dessert cups and refrigerate for at least 2 hours to set.
  10. Serve: Optionally top with sweetened whipped cream and garnish with shaved or grated chocolate before serving.

Notes

  • For a richer flavor, use high-quality bittersweet chocolate with at least 60% cocoa content.
  • Make sure to temper the egg yolks properly to avoid scrambling during the cooking process.
  • Stirring while chilling helps achieve an even texture.
  • Can be prepared a day ahead and stored covered in the refrigerator.
  • For an extra touch, garnish with fresh berries or a sprinkle of cocoa powder.

Keywords: chocolate mousse, creamy dessert, French dessert, chocolate recipe, whipped cream mousse

Find it online: https://lieblingsmahlzeit.com/decadent-chocolate-mousse-recipe/