Rich fluffy chocolate dessert (Print Version)
# Ingredients:
→ For the Mousse
01 -
2 Cups Heavy Whipping Cream
02 -
10 ½ ounces Dark Chocolate, chopped
03 -
2 Gelatin Sheets
04 -
2 Large Eggs
05 -
2 Egg Yolks
06 -
¼ Cup Sugar
07 -
2 teaspoon Vanilla Extract
# Instructions:
01 -
Using an electric mixer, whip the cream in a large mixing bowl until soft peaks form. Once the cream is whipped, store in the refrigerator until needed.
02 -
Place the dark chocolate in a heat-proof bowl and microwave in 30 second intervals, stirring between each interval, until completely melted and smooth.
03 -
Place the gelatin sheets in a small bowl filled with cold water and allow to sit for 5 - 10 minutes to soften.
04 -
Mix the egg yolks, eggs, vanilla extract, and sugar together in a heat-proof bowl. Place the bowl over a pot of simmering water (double boiler method). Continuously whisk the mixture until it thickens and reaches about 140 °F (60 °C).
05 -
Place the egg mixture in a stand mixer (or in a large mixing bowl with an electric mixer) and whisk on high speed until it becomes light and fluffy.
06 -
Squeeze the water out of the soaked gelatin sheets and place in a bowl. Place that bowl in a bigger bowl containing hot water to gently melt. Once melted, add the gelatin to the egg mixture and continue to whisk on high speed.
07 -
Turn your mixer to low speed and slowly whisk in the melted chocolate into the egg mixture.
08 -
Gently fold the chocolate mixture into the whipped cream, a little at a time. Do this carefully as you want to retain as much air in the mousse as possible.
09 -
Pour the mousse into serving bowls or glasses and then place in the refrigerator for at least 2 hours to chill before serving.
# Notes:
01 -
This mousse is best made a few hours or even a day ahead to allow the flavors to develop.
02 -
You can replace gelatin sheets with powdered gelatin. Use about 1½ teaspoons powdered gelatin dissolved in 2 tablespoons cold water.
03 -
The eggs in this recipe are partially cooked. If you have concerns about consuming raw eggs, use pasteurized eggs.