Classic Chocolate Mousse
This chocolate mousse is made by cooking egg yolks over a saucepan of barely simmering water before combining them with other ingredients. The trick is to get the egg yolks hot enough to kill any bacteria, but not so hot that they curdle. The best way to judge the temperature is with an instant-read thermometer, which should reach 150°F. In this recipe, a small amount of sugar is beaten into the egg yolks to stabilize them, so they're less likely to curdle. Makes 3 cups, enough for the inside layers of a 4-layer 9-inch round cake.
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6 ounces bittersweet chocolate (chopped)
6 tablespoons butter (cubed or sliced)
4 egg yolks
3 tablespoons sugar
1 teaspoon vanilla extract (or 2 tablespoons Cognac, rum, or kirsch)
1 cup heavy cream (for whipping or more as needed to thin the chocolate mixture)
Servings Per Recipe: 1
Amount per Serving
- Total Fat: 190.2 g
- Saturated Fat: 112.4 g
- Trans Fat: 2.8 g
- Cholesterol: 1086.7 mg
- Sodium: 718.9 mg
- Total Carbs: 146.9 g
- Dietary Fiber: 9.4 g
- Sugars: 126.4 g
- Protein: 20.6 g
Combine the egg yolks and sugar in a heatproof bowl and set it over the saucepan of barely simmering water. Whisk for about 5 minutes, or until pale and slightly stiff. Remove from the heat. Stir the chocolate mixture into the egg yolks, add the vanilla, and stir until well mixed. If at this point the mixture becomes stiff or grainy, whisk in heavy cream or water, 1/4 cup at a time, until the mixture is smooth. Stir for a few minutes to cool. Let cool to room temperature.
Whip the cream to soft peaks. Stir about one-fourth of the whipped cream into the chocolate mixture and then fold in the rest with a rubber spatula.
If you are using the mousse as a layer in a cake, you can use it right away provided you are making your cake in a springform pan or cake ring, which will hold the mousse in place; otherwise, chill the mousse for at least 1 hour before you use it. If you are serving the mousse alone, chill for at least 1 hour before serving unless you are serving it in glasses, which should be filled before chilling. When chilling mousse, cover it with plastic wrap against the surface to keep a dark crust from forming.