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Recipe

Chocolate Mousse

Featured in our 2017 Christmas Guide
Scott Phillips

Yield: Yields about 6-1/2 cups.

Servings: six.

It’s essential to use the best-quality dark eating chocolate you can find.

Ingredients

  • 10 oz. best-quality bittersweet chocolate, chopped (I like Lindt)
  • 1/4 cup strong brewed coffee
  • 3/4 cup whole milk
  • 4 large egg yolks
  • 2 Tbs. granulated sugar
  • Pinch kosher salt
  • 2 cups cold heavy cream; plus another 1/2 cup for garnish
  • 3 Tbs. dark chocolate shavings for garnish (optional)

Nutritional Information

      Nutritional Sample Size based on six servings with garnish
      Calories (kcal) : 670
      Fat Calories (kcal): 510
      Fat (g): 57
      Saturated Fat (g): 40
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 285
      Sodium (mg): 80
      Carbohydrates (g): 36
      Fiber (g): 4
      Protein (g): 7

Preparation

  • Put the chocolate and coffee in a heavy saucepan. Heat gently over low heat until the chocolate starts to melt; set aside. In a medium saucepan, heat the milk until bubbles begin to form around the edge; don’t let it boil. In a small mixing bowl, whisk the egg yolks with the sugar and a pinch of salt just until well blended.
  • Whisk half of the hot milk into the egg yolks. Return the yolk mixture to the milk in the saucepan. Cook slowly over low heat, stirring continuously with a wooden spoon, until the custard thickens slightly and coats the back of the spoon (enough so that a finger run through the sauce will leave a clean trail). The time it takes for this thickening to occur will vary. It may take as little as a few minutes or as many as 20, but once the thickening begins, it happens quickly; watch carefully or the eggs will coagulate. Check with a thermometer; don’t let the temperature exceed 160°F. Immediately pour the custard through a strainer over the partially melted chocolate. Whisk until smooth. Transfer to a large mixing bowl and let cool, stirring occasionally, until the mixture is about 96°F; if you dab a bit on your lip, it should feel just slightly cooler than your lip. Don’t let the mixture set or the mousse won’t be smooth. (If it cools too far, set it over a pan of hot water briefly and whisk until smooth.)
  • Beat 2 cups of the heavy cream until it holds soft peaks. With a rubber spatula, gently fold half of the whipped cream into the chocolate mixture until no white streaks remain. Gently fold in the remaining whipped cream. Spoon the mousse into six goblets or one large bowl. Cover and chill for at least 3 hours or up to two days.
  • To serve, beat the remaining 1/2 cup heavy cream until it holds soft peaks. Dollop a little on each serving and scatter with the chocolate shavings, if using.

Reviews

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Reviews

  • Virgie | 12/07/2012

    Very good and rich. I got 12 (1/2 cup each) servings as it was rich and plenty for a ladies luncheon. To tie in to the season, I sprinkled chopped peppermint bark on top instead of the chocolate shavings. I made the mousse the day before, stored in fridge covered in plastic wrap and it held up well and tasted great the next day.

  • Boxhoward | 12/08/2008

    Easy enough and delicious. Have made this a number of times as part of a Holiday dessert buffet.

  • User avater
    AmateurCook | 11/08/2008

    Delicious!!! Serves more than six people though; who can eat over a cup of mousse.

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