Chocolate Mousse Delight (Printable Version)
# What You’ll Need:
01 -
8 ounces dark baking chocolate, chopped.
02 -
1/2 cup water, divided equally.
03 -
2 tablespoons soft unsalted butter.
04 -
1 teaspoon pure vanilla extract.
05 -
3 large egg yolks, separated from whites.
06 -
1/4 cup regular white sugar.
07 -
1 1/4 cups cold heavy whipping cream.
# Steps To Make It:
01 -
Whip the cold cream in a chilled bowl using cold beaters until it forms soft peaks. Stick it in the fridge until you need it.
02 -
Warm water in the bottom of a double boiler on medium. Throw in chocolate, half the water (1/4 cup), butter, and vanilla. Mix until everything's completely smooth.
03 -
In a small pot, combine egg yolks, remaining water, and sugar over low-medium heat. Keep stirring for about 10 minutes until it hits 160°F.
04 -
Pour the egg mixture into your melted chocolate and stir till it's all combined. Cool it down in an ice bath for about 5-7 minutes, with occasional gentle stirring.
05 -
Carefully fold your chilled whipped cream into the chocolate mix until everything's blended. Don't stir too much or you'll lose all the fluffiness.
06 -
Spoon into individual serving cups, wrap them up tight, and chill in the fridge for at least 4 hours before you dig in.
# Extra Notes:
01 -
Always grab chocolate from the baking section, not the candy bars.
02 -
You can splash in 1-2 tablespoons of Amaretto or Kahlua after your egg mix is done cooking.
03 -
Only heavy whipping cream works here, nothing else will do the job.