This month's Founder's Favorite recipe is for Chocolate Mousse! Snuggle up with a good book or whip up this crowd pleaser at your next dinner party. It's sure to be a hit and can be prepared in a pinch! Feel free to share your creations with me on Facebook!
Source: Modified from Ghirardelli Chocolate Mousse
Prep time 25 minutes Total time 2hrs and 40 mins
4 large egg yolks
¼ cup sugar
2¾ - 3 cups heavy whipping cream
5 ounces dark/semi sweet chocolate
1 ounce milk chocolate
Beat egg yolks in small bowl on high speed until thick and bright yellow (3 minutes).
Gradually add sugar, beat.
Heat 1 cup of heavy cream in saucepan over medium heat until hot (do not boil).
Gradually stir half of hot cream into egg yolk mixture (to warm), then combine back into hot cream in saucepan.
Cook over low heat about 5 minutes, stirring constantly, until mixture is blended and thickens.
Let cool for 5-10 minutes, then add chocolate to mixture and stir until thick.
Place in metal mixing bowl. Cover and refrigerate for 2 hours, stirring occasionally, just until chilled.
Beat remaining 2 cups whipping cream in chilled medium bowl on high until stiff.
Mix 1 cup of whipping cream into chocolate mixture until blended.
Fold remaining whipped cream (¾ - 1 cup) gradually into chocolate mixture until well blended. Note: 1 cup will result in lighter, creamier texture.
Beat additional whipping cream in chilled medium bowl on high until stiff for optional topping.
Refrigerate until ready to serve.
Serve in cups or small dessert bowls. Top with additional whipped cream (optional).