Rich Chocolate Mousse
Edit this recipeA classic, deeply flavored chocolate mousse made by cooking the egg yolks into a sabayon for safety and richness. Makes 6–8 servings.
Ingredients
- 12 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
- 1/2 cup milk
- 2 cups heavy whipping cream
- 4 egg yolks
- 1/3 cup sugar
- 1/3 cup coffee, orange juice, or sweet liqueur (if using sweet liqueur, reduce sugar to 3 tablespoons)
- Chocolate shavings (optional, for garnish)
- Whipped cream (optional, for garnish)
Instructions
- Bring a saucepan of water to a boil and remove from heat.
- Place chocolate and milk in a heatproof bowl and set over the hot water. Stir occasionally until melted. Remove bowl from pan and whisk until smooth.
- Whip cream until it holds a soft peak. If the room is warm, cover and refrigerate while preparing the sabayon.
- Return the pan of water to a boil. In a heatproof bowl (or mixer bowl), whisk egg yolks by hand.
- Whisk in sugar and chosen liquid flavoring.
- Place bowl over simmering water and beat constantly until slightly thickened.
- Remove from heat and beat with an electric mixer on medium speed until cool and increased in volume.
- Whisk the bowl over a bowl of cold water with a few ice cubes until cool and thickened. Do not let the sabayon become ice cold.
- Whisk the chocolate mixture into the sabayon.
- Quickly fold in the whipped cream.
- Spoon into serving bowls or glasses. Garnish with whipped cream and/or chocolate shavings if desired.
- Refrigerate about 1 hour before serving.