12 Days of Sugar – Day 10
This Chocolate Mousse makes any dinner feel a little more fancy. It’s rich, creamy and decadent. It’s the ultimate chocolate fix. The perfect dessert for a holiday dinner party.
It’s day 10 of my 12 Days of Sugar and say hello to this chocolate mousse. This is a chocolate lover’s dream come true and will everyone wanting more.
This mousse is decadently creamy, light and billowy and indulgently chocolaty. It is definitely a staple for chocolate lovers everywhere!
I can’t think of a better way to end a holiday dinner than with a dish of this chocolate mousse. It’s the perfect finishing touch.
Simple to make.
- Melt the chocolate chips and butter over low heat, stir until smooth. Whisk chocolate mixture in the egg yolks until combined and then pour back in with the remaining chocolate mixture.
- Beat your whipped cream and sugar until soft peaks form and then fold in the cooled chocolate mixture to the whipped cream.
- At this point you will still probably have bits of chocolate you can’t get mixed in, so I will use my stand mixer again with the whisk attachment, and mix on medium speed until mixture is smooth.
- Divide evenly among serving dishes and garnish with some whipped cream.
Here is what you will need for this chocolate mousse.
- semisweet chocolate chips
- egg yolks
- whipping cream
The best dishes for chocolate mousse.
This chocolate mousse can be chilled and served in really any kind of any individual-sized dishes, cups, small mason jars, ramekins, etc.
Plan ahead so this dessert can chill.
This chocolate mousse is best if chilled at least 8 hours or up to 24 hours before serving. This makes it the perfect make-ahead dessert.
How to Serve Chocolate Mousse.
While chocolate mousse is just fine all on its own, you can fancy it up by adding a dollop of whipped cream to each dish before serving and some fresh raspberries or chocolate shaving (or both).Print
- Total Time: 39 minute
- Yield: 4 servings 1x
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 3 large egg yolks, lightly beaten
- 1–1/2 teaspoons vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/4 cup sugar
- Whipped cream
- Fresh raspberries
- Shaved chocolate
- In a medium saucepan, melt chocolate chips with butter over low heat, stir until smooth.
- In small bowl, lightly beat the egg yolks. Put a small amount of the melted chocolate mixture into the egg yolks and whisk until well combined and smooth.
- Return the egg yolk mixture to the pan with the melted chocolate and whisk together until smooth then pour back into the pan with the melted chocolate. Stir constantly over medium low heat for about two minutes or until slightly thickened.
- Add the vanilla and stir and then transfer to another bowl and set aside to cool almost completely, stirring occasionally.
- In the bowl of a stand mixer beat the whipping cream and sugar until soft peaks form.
- Add cooled chocolate mixture to the whipped cream and fold together until combined. At this point you will still probably have bits of chocolate you can’t get mixed in, so I will use my stand mixer again with the whisk attachment, and mix on medium speed until mixture is smooth.
- Divide among servings dishes and chill for at least 4 to 5 hours (the longer the better).
- Garnish with with whipped cream and raspberries if desired.
- Prep Time: 15 mins
- Cook Time: 4+ hours chill time
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