Easy Chocolate Mousse
Author: Sandra
An easy dessert for chocolate lovers
  • ¾ cup (6 oz.) of semisweet chocolate (bar or chips)
  • 2 1⁄2 cups of heavy whipping cream
  • 4 eggs separated (using only the yolks)
  • ¼ cup of granulated sugar
  • 1 pint whipping cream
  • 1 tbsp spoon sweetened coco powder (you can omit if you don’t have this)
  • 1 tbsp spoon of sugar
  • 1 tsp Madagascar vanilla (or regular if you have)
  • Dash of cinnamon
  2. Beat 4 egg yolks with an electric mixer on high for about 3 minutes. By the end, the egg yolks should appear thick and yellow colored. Set the bowl of egg yolks aside for future use.
  3. Heat 1 cup of heavy cream in a saucepan over medium heat. Heat until the cream is hot to the touch. Use a wooden spoon to scoop some of the liquid up and test the temperature with your finger. - You don't want the cream to boil.
  4. Slowly pour the heated cream into the bowl of yolks, stirring with a rubber spatula as you go. Scrape down the sides and gently fold the cream and yolks together. Mixing these two together prevents the egg yolks from being scrambled when you cook them next.
  5. Return the mixture to the pan and cook it over low heat for 5 minutes. Pour the mixture back into the saucepan and set the stove on low heat. Stir the mixture constantly so none of it boils. The mixture should begin to thicken at the end.
  6. Stir ¾ cup (6 oz) of the chocolate into the saucepan until melted. The chocolate chips will melt relatively quickly without adding too much heat. Use a whisk gently. DO NOT BEEAT. Add 1 tbsp spoon sweetened coco powder. Once the chocolate has melted into the mixture, remove the pan from the heat so as not to burn the chocolate.
  7. Return the mixture to a bowl, cover it, and refrigerate it for 2 hours. Use cling wrap or aluminum foil to cover and seal the mixture. Set a timer for an hour and 45 minutes, so you can come back and make the whipped cream just before the chocolate, egg, and cream mixture is ready.
  9. Pour 1 1 ⁄ 2 cups of heavy whipping cream into an electric mixing or bowl and use an electric mixer and mix on high for 7-9 minutes. Add 1 tsp of Madagascar vanilla and a dash of cinnamon to the bowl. Whip on high until the cream forms stiff peaks, which will usually take around 8 minutes. - To test for stiff peaks, dip a whisk into the cream and lift it out; if the peaks hold after 1 or 2 seconds you have achieved stiff peaks.
  10. Remove the chocolate cream from the refrigerator (after 2 hours has passed), and spoon some of the whipped cream onto the chocolate mixture. Gently fold the cream and chocolate mixture together. Repeat this process until all of the cream has been folded in, never stirring too hard. - Stirring too much will knock out the air that gives mousse its light and fluffy texture, while smooth and gentle actions keep the famous texture of mousse. Spoon or pipe the mousse into individual cups and serve. If you want to add some extra flair and flavor, layer in fresh berries and whipped cream. If you have any leftovers, immediately refrigerate them.
Recipe by at https://sandramorganliving.com/easy-chocolate-mousse/