Chocolate Mousse

A delicate yet rich dessert that goes perfectly for any occasion. This Chocolate Mousse is made from scratch, and it’s worth every second you put into it.  If you are having a dinner party, this is the ideal dessert. Just make sure that you don’t eat it all before your guests arrive.

Ingredients

• 225 g Bitter-sweet baking chocolate
• 2 tbsp Unsalted butter
• 1 tsp Vanilla extract
• 3 Egg yolks
• 2 tbsp Sugar
• 1¼ cup Whipping cream
• ½ cup Water, split in two

Method

1. Using a whisk, beat cold heavy cream in a bowl (don’t use a wooden bowl), until soft peaks appear. Put the beaten whipped cream back into the fridge.
2. In a medium-sized bowl set over a saucepan of simmering water (make sure the bowl is not in contact with water directly), add chocolate, ¼ cup of water, butter and vanilla extract. Let it start melting and then stir with a whisk until all of the chocolate is melted and smooth. Take off heat and set aside.
3. In a small, heavy sauce pot, over low heat, whisk egg yolks, ¼ cup of water and 2 tbsps of sugar together. Stir the mixture slowly but constantly for about 10 minutes but don’t walk away or you will cook your eggs. Take off heat.
4. Stir the egg mixture into the chocolate mixture until all combined and smooth.
5. Place some ice into a large mixing bowl. Set the sauce pot in the ice bath. Let chocolate cool, while slowly stirring, for 5-7 minutes.
6. Fold whipped cream into cooled chocolate mixture until all smooth. Take your time folding with a spatula, you don’t want to whip or it will flatten.
7. At this time, you can divide chocolate mousse among dessert cups and refrigerate for at least 4 hours or over night before serving.