I tried a few recipes online for chocolate mousse and none of them really stood out as fantastic. So of course I had to try and improve on them. I did, however, this is not, by all means, perfected yet. I just needed to get it online so I wouldn't forget that I put in it while it was still fresh in my mind.
8 ounces chocolate (I used my favorite Guittard)
3 Tbsp powdered sugar
1 tsp vanilla
2 Tbsp dutch processed cocoa
or 3 Tbsp brewed coffee
1/4 cup cream
3 egg yolks
1 1/4 cup cream
1- In a double boiler melt your chocolate,
2- Mix sugar, vanilla, cocoa and egg yolks together.
3- Add egg mixture to melted chocolate.
Mixture will become seedy and may look like it's ruined. It's not!
4- Mix in 1/4 cup cream and stir until smooth
5- Continue stirring while bringing the mixture up to 160 degrees F.
6- Once chocolate has reached 160 F, remove from double boiler and let cool. I stir mine occasionally so a film doesn't form on top, and it also helps cool it faster.
7- Whip 1 1/4 cup cream until stiff peaks form.
8- Fold the cream into the cooled chocolate mixture until there aren't any streaks. Immediately put into ramekins, forms, or in a prepared pie dish as it will begin to set.
9- Refrigerate for at least 1 hour, preferable over night.
I served mine with a homemade seedless Raspberry sauce and toasted hazelnuts with a dollop of whipped cream. I would also suggest a tuile or wafer cookie to accent.
8 ounces chocolate (I used my favorite Guittard)
3 Tbsp powdered sugar
1 tsp vanilla
2 Tbsp dutch processed cocoa
or 3 Tbsp brewed coffee
1/4 cup cream
3 egg yolks
1 1/4 cup cream
1- In a double boiler melt your chocolate,
2- Mix sugar, vanilla, cocoa and egg yolks together.
3- Add egg mixture to melted chocolate.
Mixture will become seedy and may look like it's ruined. It's not!
4- Mix in 1/4 cup cream and stir until smooth
5- Continue stirring while bringing the mixture up to 160 degrees F.
6- Once chocolate has reached 160 F, remove from double boiler and let cool. I stir mine occasionally so a film doesn't form on top, and it also helps cool it faster.
7- Whip 1 1/4 cup cream until stiff peaks form.
8- Fold the cream into the cooled chocolate mixture until there aren't any streaks. Immediately put into ramekins, forms, or in a prepared pie dish as it will begin to set.
9- Refrigerate for at least 1 hour, preferable over night.
I served mine with a homemade seedless Raspberry sauce and toasted hazelnuts with a dollop of whipped cream. I would also suggest a tuile or wafer cookie to accent.
