Chocolate Mousse

Chocolate Mousse

There is nothing that speaks of decadence quite so much as a rich, dark chocolate mousse. This version is truly heavenly and, as you’d expect from a great mousse, is rich, light and airy, yet surprisingly easy to make. I sourced this at Taste of Home.com. 


CHOCOLATE MOUSSE

Serves 5-6

Ingredients: (Click here for unit converter)

  • 225g semisweet baking chocolate, coarsely chopped
  • ½ cup water, divided
  • 2 tablespoons butter
  • 3 egg yolks
  • 2 tablespoons sugar
  • 1 ¼ cups whipped cream

Directions:

  1. In a microwave or a double boiler, heat chocolate, ¼ cup water and butter until the chocolate and butter are melted. Cool for 10 minutes.
  2. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 70C, about 1-2 minutes. If you don’t own a thermometer, just cook for the time stated – it should be just starting to steam a little.
  3. Remove from the heat; whisk in chocolate mixture. Set saucepan in a bowl of cold water and stir until cooled, about 5-10 minutes.
  4. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting

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