A while back I posted Almost Too Easy Chocolate Mousse, which is simply a store mix, dressed up. I've been feeling guilty for never posting a "real" chocolate mousse recipe, although most of you seemed grateful for the quickie version! So if you're feeling extra domestic, then here is a "real" chocolate mousse that is light (in texture), delicious and still quite easy. This dessert can be made several hours in advance, and refrigerated until ready to serve.
~ Chocolate Mousse ~
2 eggs
1/4 cup sugar
1 cup heavy whipping cream, or half and half
~plus~
1 1/2 cups heavy whipping cream
6 ounces semisweet chocolate
A few chocolate cookies, crushed (optional)
Directions:
* Beat eggs with an electric mixer on high about 3 minutes. Gradually beat in sugar.
* Heat 1 cup whipping cream in a saucepan, over medium heat, just until hot.
* Gradually stir about half of the hot cream into the egg mixture. Then add egg/cream mixture to the saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
* Remove from heat and add chocolate. Stir until chocolate is melted. Cover and refrigerate about 2 hours, stirring occasionally.
* When chocolate mixture has chilled, beat 1 1/2 cups whipping cream in a chilled bowl with an electric mixer. Beat on high until stiff. Fold chocolate mixture into whipping cream. Pipe or spoon mixture into cups.
* Serve immediately or refrigerate until ready to serve. Top with crushed chocolate cookie crumbs, if desired.
Makes 8 (moderate sized) servings.
Recipe source: Betty Crocker's New Cookbook (1996).
Enjoy!
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