Rich and Creamy Chocolate Mousse ❤️
This mousse has a custard base but a light, fluffy, and smooth texture. It is chocolatey and decadent - the perfect dessert for guests or loved ones.
This is the first time I’ve ever made mousse, and I was impressed with the overall ease and simplicity of this recipe. The mousse comes together relatively quickly, but you do have to allow at least six hours for it to chill. Be sure to take that time into account when planning your menu.
After serving this to guests, one remarked, “This is better than what you get at a restaurant!” I totally agree, and I’m already looking forward to making it again!
This recipe is from King Arthur Flour
#Dessert #Sweet #Treat #Valentine #ValentinesDay #Decadent #Rich #Fancy #LoveatFirstBite
Rich and Creamy Chocolate Mousse ❤️
This mousse has a custard base but a light, fluffy, and smooth texture. It is chocolatey and decadent - the perfect dessert for guests or loved ones.
This is the first time I’ve ever made mousse, and I was impressed with the overall ease and simplicity of this recipe. The mousse comes together relatively quickly, but you do have to allow at least six hours for it to chill. Be sure to take that time into account when planning your menu.
After serving this to guests, one remarked, “This is better than what you get at a restaurant!” I totally agree, and I’m already looking forward to making it again!
This recipe is from King Arthur Flour
#Dessert #Sweet #Treat #Valentine #ValentinesDay #Decadent #Rich #Fancy #LoveatFirstBite
Cooking Instructions
- 1
Assemble the ingredients.
Ensure that the egg yolks are at room temperature. Place them into a medium-sized saucepan.
You’ll also need a fine sieve placed over a medium-sized bowl.
- 2
Finely chop the chocolate and place it into the bowl. Set the fine sieve over the bowl.
- 3
Add the sugar and salt to the egg yolks. Whisk well.
- 4
Gradually add 1/2 cup heavy cream to the yolk mixture and whisk well. Once it’s fully incorporated, begin heating the mixture over low heat, whisking constantly. Be sure to get into the edges of the pot.
*Low and slow is key. If you cook too fast, and allow the egg mixture to get too hot, it will scramble your eggs, and you’ll have to start over.
- 5
Monitor the temperature using a thermometer. Continue to heat gently and whisk until the mixture reaches 160°F. The mixture will thicken slightly and will coat the back of a metal spoon.
- 6
Pour the hot mixture through the sieve onto the chocolate. Discard any solids that get filtered out by the sieve.
To note, there were no solids in my egg mixture!. Just lucky, I guess.
- 7
Whisk the mixture until it’s smooth. Whisk in the vanilla and espresso powder. Set aside until the mixture has cooled to room temperature.
- 8
Chill your mixing bowl and beater(s) in the fridge. Ensure that the heavy cream is well-chilled.
- 9
Using a hand mixer or stand mixer, whip 3/4 cup heavy cream until stiff peaks form.
Don’t over-beat or else you’ll have butter.
- 10
Add about a third of the whipped cream to the chocolate and mix well to lighten it.
- 11
Then. add the remaining whipped cream, but this time, fold it in gently.
- 12
Transfer the mousse to ramekins. Clean up the edges, cover with plastic wrap, and chill for at least 6 hours.
- 13
Use whichever toppings you prefer. You can go with classic whipped cream to start, then chocolate shavings. Or you can be like my husband and top it with the biggest strawberry you can find. 🍓 😂
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