I am SO excited about today’s post! This chocolate mousse has been the most fabulous food item to exist in my life over the past couple of weeks and I don’t seeing it being kicked from this throne anytime soon. I made this for this dinner and it was so amazing (and relatively easy!) so I made it again specifically so I could blog about it. If you’re a chocolate fan, this stuff is something you simply must make in the near future!
I found this recipe by searching for “easy chocolate mousse.” I added some fresh whipped cream and fresh berries and we had ourselves some extra fab dessert!
Here’s the recipe, with my edits/notes in italics!
Yield: 8 servings (I doubled this for our dinner party and did 9 larger servings. The second time I made it, I didn’t double and got the five servings you see in the pics. So those 8 servings would be fairly small in my opinion!)
Ingredients:
13 ounces bitter or semisweet chocolate (I used semisweet)
2 tablespoons unsalted butter (I used salted and did not regret it!)
2 large egg yolks
1 1/2 cups heavy cream
2 tablespoons superfine sugar (I just used regular white sugar)
1 teaspoon vanilla extract
Directions:
In a microwave safe bowl, combine the chopped chocolate and the butter. Heat in the microwave until melted, about 35 seconds depending on your microwave, and stir to melt completely. (This took about a minute and a half in my microwave.) Whisk in the egg yolks and set aside to cool. (This will make the chocolate mixture pretty thick. It’ll be ok!)
Pour the cream into a chilled bowl of a mixer (I stuck my bowl in the freezer for about 10 minutes to chill it) and beat on medium speed until it starts to thicken. Add the sugar and vanilla and whisk until the cream starts to form stiff peaks. Carefully fold the whipped cream into the cooled chocolate mixture. (This takes a few minutes! Keep at it!) Serve immediately or cover and chill until ready to serve.
I used the remaining cream to make fresh whipped cream. If you’re doubling the recipe, you might consider buying an extra container of heavy cream to use for this part. I just put it in the same rinsed out metal mixing bowl and turned the mixer on medium for a couple of minutes. DO NOT OVERMIX!
This mousse can be messy to put into cups, so I scooped it into a gallon ziplock bag and cut the corner off, then piped it into the glasses from which it would be served. I also did the same thing with the whipped cream and piped it on top of the mousse. Then topped it with fresh raspberries, strawberries, and blackberries and a little bit of the leftover chocolate!
I hope y’all get to try this recipe soon and I hope you love it as much as I do! I can almost guarantee you that your guests will love it if they even kinda like chocolate! 🙂 The best thing about it is that it’s not too sweet. I didn’t add any sugar to the whipped cream, so although this dessert is very chocolatey and rich, it isn’t overwhelming because the sweet factor is super under control.
Are y’all chocolate mousse fans? I actually remember the first time I ever tried it! My family used to go eat with my grandparents at The Capital Club every third Sunday for lunch, and they always had a big table filled with TONS of desserts! My mama would always get the mousse if they had it, so one day I decided I would try it too. I think I was nine or ten. Anyway, pretty much every time I’ve had a mousse opportunity since then, I haven’t passed it up! I actually can’t believe the wine tasting dinner was my first time to every try making it myself!
Anyway, thank y’all SO much for stopping by today! Y’all are awesome and I appreciate you so so much! Hope your week gets off to a great start!! XO!
“Above all else, guard your heart, for everything you do flows from it.” Proverbs 4:23
