In a microwave or double boiler, heat chocolate, 1/4 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 160 degrees F, about 1-2 minutes. Remove from the
heat; whisk in chocolate mixture. Set saucepan in ice and stir
until cooled, about 5-10 minutes. Fold in whipped cream. Spoon
into dessert dishes. Refrigerate for 4 hours or overnight.
Note- to whip whipping cream, to properly whip heavy whipping
cream, start with a chilled mixing bowl and whip it until it is a very
fluffy, almost buttery consistency. Do not stop mixing too soon. We
used a hand held electric mixer to do this.
Originally Submitted
8/14/2011
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