Heavenly Chocolate Mousse

The Heavenly Chocolate Mousse Recipe definitely a keeper. I made mine with strong coffee instead of water, and I added a tad of vanilla to the whipping cream as well. Top it off with homemade whipped cream and some raspberries, and you'll feel like you've died and gone to heaven.

Makes: 6

1/2 cup water, divided
1 1/4 cups whipping cream, whipped
2 tablespoons sugar
2 tablespoons butter (no substitutes)
3 egg yolks
8 (1 ounce) squares semisweet chocolate, coarsely chopped

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.

Heavenly Chocolate Mousse
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