As promised in my last post, I have a recipe for you. A simple, yet undeniably decadent recipe.
Chocolate mousse is the person in your life who appears to have their life together, but, in reality, they don’t. Because let’s be real: no one does.
On the outside, this mousse looks impressive. I mean, it’s rich, smooth, luxurious, and chocolate-y. However, little did you know, it only takes 5 ingredients and basic cooking skills to produce this masterpiece.
Similar to your friend who dresses immaculately, always has a planner in their hand, and sleeps the perfect 8 hours each day. However, little did you know, they are overwhelmed by their commitments and just burnt their bread.
The outside image isn’t always sincere, friends. This chocolate mousse looks like a dessert only experienced chefs could make, but, you, my friend, YOU, are very capable of making this (and when you do, I expect some delivered to my door 😉 ).
Another thing: stop comparing someone’s filtered version to your unfiltered self. This is a lesson I have worked so hard to internalize. I guess it’s this massive “sharing” world that makes it so hard to remember.
It takes seconds to post a picture of your best self, but, in reality, you are not always your best self. Sometimes you don’t spend your day wearing that beautiful summer dress with a full face of make up; instead, you’re wearing the ugliest old high school shirt with your pajama bottoms in your dorky glasses. Both versions are you, both versions are worthy.
Hira, please, please stop. Just make the mousse. Ok, friends, I got sidetracked. Sorry. 🙂
- 4 egg yolks
- 1/8 teaspoon salt
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 8 ounces semi-sweet chocolate bar, chopped*
- 2 cups heavy cream
- Combine yolks, salt, and sugar in a heat proof bowl.
- In a small saucepan, simmer 3/4 cup of heavy cream (1-1/4 cups of heavy cream will be used in step 7).
- Continue to whisk the yolk mixture, slowly adding 1/4 a cup of the simmered cream.*
- Once yolk-cream mixture is smooth add it to the remaining remaining cream found in the sauce pan. Whisking continuously, cook the mixture for 3-minutes until the yolk-cream mixture thickens. Add vanilla.
- Set yolk-cream mixture aside and melt the chocolate.*
- Combine the yolk-cream mixture and melted chocolate.
- Next whip remaining 1-1/4 cup of heavy cream until stiff peaks form (about 3-4 minutes).
- Fold the whipped cream and yolk-cream-chocolate mixture together just until combined. Do not over mix, as this will deflate the mousse.
- Place mousse in the fridge for 3-hours. Transfer to individual dishes or trifle. Serve with whipped cream and strawberries, if desired.
- Good quality chocolate is key to make a good tasting chocolate mousse. I used Ghirardelli semi-sweet baking bars.
- Step 3 is known as tempering the eggs. You add a bit of the hot cream to the egg yolks (while mixing vigorously) to prevent them from becoming scrambled.
- Step 5 requires melting chocolate. You can use a microwave safe bowl to microwave chocolate in 20 second segments, or use a double broiler (a pot of water 2 inches below a heat proof bowl on top, melting chocolate in the bowl).
- This chocolate mousse recipe was inspired from here.