Rich and creamy Chocolate Mousse anyone?!
If you love chocolate this dessert is for you. It was so good.
I have made chocolate mousse before, but I think this might be my favorite one. Today’s recipe for my cooking through my collection series comes from the Everyday Food: Fresh Flavor Fast cookbook. And I love this cookbook.
I know I say that about most of my cookbooks, but really this one is a favorite because it contains everyday food, with real and pretty basic ingredients. Overall, I just really enjoy both the Everyday Food magazines and cookbooks.
I will say though that my mousse did not turn out looking anything like their mousse. Now, don’t get me wrong, it was still very good, but I think I might have let my cream get a little to hot when I made this and it changed texture on me.
We still enjoyed this a lot and I managed to eat more than I should have, so it was perfectly fine according to us. It just did not look like the version in the book.
Martha Stewart’s Chocolate Mousse
- 8 ounces bittersweet chocolate, chopped and melted ( I used 60% cacao bittersweet chocolate)
- 4 egg yolks
- 4 tablespoons sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- In a pan whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium low heat whisking constantly until mixture is starting to thicken and coats the back of the spoon. This takes 3 minutes or so. Do not boil the mixture.
- Remove from heat and stir in melted chocolate and vanilla. Strain through a fine mesh strainer to remove any lumps. Place in the refrigerator to cool.
- In a mixer beat remaining cream with the remaining sugar and beat until stiff peaks form. This takes several minutes.
- Carefully fold about 1/3 of the whipped cream into the cooled chocolate mixture. Slowly add another 1/3 of the whipped cream, and then carefully fold in the remaining whipped cream until there are no streaks of white cream that can be seen.
- Spoon into bowls and serve.