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.
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
- 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.
- 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.
- Remove from the heat; whisk in chocolate mixture. Set saucepan in a bowl of cold water and stir until cooled, about 5-10 minutes.
- 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