The Perfect Rich and Creamy Homework-Time Treat

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Chocolate Mousse sounds like a decadent and time-consuming dessert to make, but the rich and creamy confection requires only about 30 minutes of preparation time. Unlike its pudding-cousin, there’s no cooking time when making mousse; instead, it’s just mixing and whipping and finally, chilling. It is the perfect treat to serve after dinner or during an evening homework break.

The basis of the mousse – the chocolate – should be carefully considered since it can affect the end result in numerous ways. Your sugar ratios, for example, will depend on the type of chocolate you are using. In this recipe, bittersweet chocolate requires four tablespoons of sugar, whereas the much sweeter semisweet drops the additional sugar to two tablespoons. Additionally, chocolate that contains more than 65 percent cacao could produce an overwhelming chocolaty taste.

Total Time: 60 minutes | Prep Time: 30 minutes | Serves: 6

Ingredients:

  • 4 large egg yolks
  • 4 tablespoons superfine sugar
  • 1 1/2 cups heavy cream
  • 13 ounces bittersweet chocolate
  • 1 teaspoon vanilla extract

Directions:

  1. In a medium saucepan, whisk together egg yolks, half of the sugar (2 tablespoons), and half of the heavy cream (3/4 cup). Cook over low-to-medium heat for two to four minutes, or until the mixture coats the back of a spoon. Avoid boiling or the egg yolks will cook too much and interfere with the consistency.
  2. Place the chocolate in a microwave-safe bowl and cook on high in the microwave for approximately 35 to 40 seconds, or until the chocolate is melted. Stir the vanilla extract into the chocolate.
  3. Test the temperature of the chocolate with your finger; warm chocolate is preferred over hot or cool. Chocolate that is too hot will negatively affect the eggs, and contents that are too cool will cause the eggs and cream to separate.
  4. Pour the chocolate mixture into the saucepan with the eggs and cream. Stir together until well mixed and then transfer the contents to a large mixing bowl. Place the bowl in the refrigerator and chill until cool, about 10 minutes.
  5. In a clean mixing bowl, combine the remaining cream and sugar and beat with an electric mixer until the cream stiffens.
  6. Use a rubber spatula to fold half of the cream into the chilled chocolate mixture. Avoid stirring, which can cause the mousse to deflate.
  7. Spoon the mousse into serving cups, then cover and chill in the refrigerator for 30 minutes. Allow the mousse to warm to room temperature. Top with the remaining whipped cream right before serving.

Tip

For a mousse with a mocha twist, incorporate coffee, adding 1/4 cup of room temperature espresso or strong coffee to the egg yolks before mixing.