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Easy Chocolate Mousse

This recipe is easy to make with just a few ordinary ingredients, nothing exotic, and the result is rich chocolate flavor that satisfies.  Not too sweet, but oh-so-chocolatey, and it makes 8 servings.  I’m a believer in using what I have on hand rather than making a special trip to the store.  I had Ghirardelli’s 60% bittersweet chocolate, and used it.   

And I use Kalona Supernatural Cream, produced in Iowa from grass-fed cows.  It’s not ultra-pasteurized, which is done at such high temperatures that it damages the fats.  It’s vat pasteurized at 155°, high enough to destroy pathogens, but leaving the fats much healthier for us. 

 

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Chocolate Mousse

2 cups heavy cream

4 egg yolks

3 tbsp. sugar

1 tsp. vanilla extract

7 oz. bittersweet chocolate

Sliced almonds, toasted, for garnish 

Heat ¾ cup of the cream in a heavy saucepan until almost at a boil.  Watch it carefully, as it can boil over in just minutes, making a mess in the burner pan or on the stovetop.  Meanwhile, whisk together the yolks, sugar, and a pinch of salt until smooth.  Temper in the hot cream, a ladle-full at a time, whisking constantly.  When you’ve blended in 3 ladles full, add the rest of the cream and whisk to combine.  Place the mixture into a heavy saucepan and cook until the temperature registers 160° on an instant-read thermometer, strain into another bowl, and stir in the vanilla.  Set aside. 

Melt the chopped chocolate in a double boiler.  When completely melted, whisk the egg mixture into the chocolate.  Beat the remaining cream (1 ¼ cups) to stiff peaks in a bowl.  Stir ¼ of the whipped cream into the chocolate custard.  This is called “sacrificing,” because stirring the whipped cream deflates it, so you are sacrificing the air you just beat into it.  But it makes it easier to fold in the rest without losing the loft.  Gently fold in the rest of the cream until blended, and pour into 8 serving dishes.  Chill in the refrigerator for several hours, and let stand at room temperature for 20 minutes or so before serving.

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Toast the almond slices in a dry pan and sprinkle over the top to serve.  

Can be made a day in advance.

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