I’ve been feeling guilty for never posting a “real” chocolate mousse recipe. So if you’re feeling extra domestic, then here is a “real” chocolate mousse that is light (in texture), delicious and still quite easy. This delicious chocolate mousse recipe can be made several hours in advance, and refrigerated until ready to serve.
Chocolate Mousse-
2 eggs
1/4 cup sugar
1 cup heavy whipping cream, or half and half
~plus~
1 1/2 cups heavy whipping cream
6 ounces semisweet chocolate
A few chocolate cookies, crushed (optional)
Directions:
* Beat eggs with an electric mixer on high about 3 minutes. Gradually beat in sugar.
* Heat 1 cup whipping cream in a saucepan, over medium heat, just until hot.
* Gradually stir about half of the hot cream into the egg mixture. Then add egg/cream mixture to the saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
* Remove from heat and add chocolate. Stir until chocolate is melted. Cover and refrigerate about 2 hours, stirring occasionally.
* When chocolate mixture has chilled, beat 1 1/2 cups whipping cream in a chilled bowl with an electric mixer. Beat on high until stiff. Fold chocolate mixture into whipping cream. Pipe or spoon mixture into cups.
* Serve immediately or refrigerate until ready to serve. Top with crushed chocolate cookie crumbs, if desired.
Makes 8 (moderate sized) servings.
Recipe source: Betty Crocker’s New Cookbook (1996).
Ingredients
- 2 eggs
- 1/4 cup sugar
- 1 cup heavy whipping cream or half and half
- ~plus~
- 1 1/2 cups heavy whipping cream
- 6 ounces semisweet chocolate
- A few chocolate cookies crushed (optional)
Instructions
- * Beat eggs with an electric mixer on high about 3 minutes. Gradually beat in sugar.
- * Heat 1 cup whipping cream in a saucepan, over medium heat, just until hot.
- * Gradually stir about half of the hot cream into the egg mixture. Then add egg/cream mixture to the saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
- * Remove from heat and add chocolate. Stir until chocolate is melted. Cover and refrigerate about 2 hours, stirring occasionally.
- * When chocolate mixture has chilled, beat 1 1/2 cups whipping cream in a chilled bowl with an electric mixer. Beat on high until stiff. Fold chocolate mixture into whipping cream. Pipe or spoon mixture into cups.
- * Serve immediately or refrigerate until ready to serve. Top with crushed chocolate cookie crumbs, if desired.
Notes
Enjoy!
I make this far more frequently than I should because it is delicious!! I have taken to using Lily’s chocolate chips (sweetened with Stevia) and subbing the sugar for an erythritol blend. This makes the dessert sugar free and then it doesn’t disrupt your blood sugar the same way!! So if you have diabetics in your life, this is a great way to do this dessert for them decadent dessert with a low glycemic index
Thanks so much for the lovely comment! So glad you’re enjoying the recipe and have found some adjustments that work for your family!
This was soooooooo good ! Thanks for sharing. I have bookmarked this recipe and will be making again and again!!!
Perfect timing, I was craving some chocolate!
@Tracy- I've never used this as a cake filling, but I don't know any reason for you not to try it. I would recommend it for a cake you plan to eat the same day it's made. Go for it! =)
do you think i could use this type of mousse for a filling? A layered chocolate cake with mousse filling?
tracy.reichardt@gmail.com
thanks,
looks like a perfect dessert! i absolutely love chocolate mousse.. and i love how this recipe actually cooks the eggs (most of the mousse recipes i've seen use raw eggs which i feel a bit freaked about using).. thanks for posting!
These look absolutely delicious! And the pretty single servings would be perfect for a bridal shower party. 🙂
Oh WOW! This looks wonderful!
This looks amazing!!! I want it NOW.