Chocolate Mousse


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.

©Daphodil 2015

Special Thanks to Tina Bush