Fluffy Cocoa Clouds
When I was discovering my passion for food, I discovered the wonders of chocolate mousse. I told myself that someday I would conquer the clouds of chocolate and be able to make it myself. Had I known then that it was pretty easy, I would have probably attempted to conquer it sooner. Here's my take on the decadent dessert - give it a whirl!
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Chocolate Mousse & Whipped Cream
Hangry Timer: 1 Hour
What You Need:
4 Large Egg Yolks
4 Tbsp. Sugar
2 Cups Heavy Cream
8 oz. Bittersweet Chocolate, melted*
1 tsp. Vanilla Extract
What To Do With It:
In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form.** Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature and top with whipped cream and chocolate shavings before serving.
Here's an example of how to fold the whipped cream into the chocolate mixture - don't stir too much or too fast!
*Melt chocolate in double boiler or a glass/metal bowl over simmering water. Chocolate can burn very quickly, so as soon as 90% of the chocolate is melted, take the bowl off the heat and stir continuously until the rest of the chocolate melts
**If you want to top your mousse with whipped cream, whip a whole quart of cream at once and use half in the mousse and half for topping!