8 ounces semi-sweet chocolate
3 Tbsp powdered sugar
1 tsp vanilla
2 Tbsp dutch processed cocoa
1/3 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 1/3 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 slightly. I stir mine occasionally so a film doesn’t form on top.
7- Whip 1 1/4 cup cream until stiff peaks form.
8- Fold the chocolate into the whipped cream 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 1-2 hours, preferable over night.
This mousse may be frozen and thawed out for a quick treat or future event. Just top with whipped cream and any sauce.