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.
- 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
- 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.
- 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.
- 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.
- Stir the egg mixture into the chocolate mixture until all combined and smooth.
- 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.
- 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.
- At this time, you can divide chocolate mousse among dessert cups and refrigerate for at least 4 hours or over night before serving.