Who can ever resist a delicious treat of chocolate mousse? If you are having a bad day or need to break a fight with a friend, chocolate mousse is the answer.
• 4 large egg yolks
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 4 tablespoons sugar
• 8 ounces bittersweet chocolate, melted.
Direction• Because bittersweet chocolate is high in pure chocolate (at least 35 percent cocoa solids), it's best used when a deep chocolate flavor is called for. It's also a great eating chocolate. Semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, can often be substituted in recipes without significantly affecting the flavor or texture.
• In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon. It might take 3 to 4 minutes but make sure you do not boil.
• Once done, remove from heat and then whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
• With an electric mixer, beat the remaining cups of heavy cream with the remaining 2 tablespoons of sugar until stiff peaks are formed.
• Stir 1/3 of whipped cream into cooled custard mixture. Then gently fold in the rest with a rubber spatula.
• Now your tasty chocolate mousse is prepared. Chill it and keep it covered for at least 30 minutes. You can store it in a cool place up to 3 days. Bring to room temperature to get the delightful softness of the mousse before serving it.