Homemade Chocolate Mousse – like grandma used to make! Darlene Qualio, Fleetwood, made a batch of Chocolate Mousse and the chocolate flavor was bold and strong. Feel free to use frozen or canned whipped cream, but the home whipped cream on top of the mousse made this dessert definitely worth the time it take to prepare. Homemade beats a store-bought mix any day!
4 large egg yolks
¼ cup sugar
pinch of salt
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate
¾ heavy cream
Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar and salt until sugar has dissolved and mixture is warm to the touch, 2-3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.
NOTE: To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface of the mousse.
Linda Yuengel, of Fleetwood, loves to share recipes.