Using an electric handheld mixer (or a really strong arm!), whisk the cream until it is fluffy, with soft peaks. Step 4 In another large mixing bowl, combine the remaining 1 ½ cups of heavy cream, 2 tablespoons of sugar and vanilla extract.(Do not refrigerate for too long or the chocolate will harden.) Transfer to a large bowl and refrigerate for 20 minutes, stirring halfway through, until slightly cooled. Remove from the heat and stir in the chocolate and espresso powder, if using, until melted. Return to medium-low heat, stirring frequently with a rubber spatula to scrape the bottom and corners of the pan, until the mixture thickens just enough to coat the spatula (the temperature should be about 160 degrees). Transfer the warmed egg mixture to the pot with heavy cream, whisking well to combine. Step 3 Remove ¼ cup of the warm cream mixture from the pot and slowly drizzle it into the egg mixture, while whisking constantly to temper.(Look for small bubbles around the sides of the pot do not bring to a boil.) Once simmering, remove from the heat. Step 2 In a small pot, combine 1 cup of the heavy cream and the salt and bring just to a simmer over medium heat.
Step 1 In a medium bowl, whisk the egg yolks with ¼ cup of sugar until the sugar is dissolved and the mixture is lightened in color, about 1 minute.Though this is typically safe for most people to eat, you don’t need to worry about raw eggs with this recipe. The yolks are cooked to a safe temperature for eating, before the chocolate mousse is finished. The original technique for making chocolate mousse uses both raw egg yolks and egg whites. Once that mixture is cooled, we fold in whipped heavy cream to make a fluffy mousse, before chilling and letting the mixture set.Ĭhocolate mousse is a classic French dessert recipe. This chocolate mousse recipe starts with a base of cooked egg yolks and sugar, with chocolate folded in to melt. The four main ingredients are all that you really need to make a delicious chocolate mousse.Ī mousse has two main parts: a flavored base and something folded in to aerate and lighten the base. There is also a little bit of vanilla extract whipped into the heavy cream, but both of these ingredients are entirely optional. The base of this chocolate mousse is also spiked with a bit of espresso powder, which doesn’t yield the taste of coffee, but absolutely makes the chocolate flavors more pronounced. There are four main ingredients in chocolate mousse: eggs, chocolate, sugar and heavy cream. What are the basic ingredients of a chocolate mousse?
No one will object to a chocolate dessert at the end of a meal, especially if it's chocolate mousse! Rich and creamy, yet also airy and light, it’s the best type of indulgence.
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