Tuesday, April 6, 2010

chocolate mousse

From Betty.

  • 4 large egg yolks
  • ¼ cup sugar
  • 1 cup heavy whipping cream
  • 6 oz semisweet chocolate chips
  • 1 ½ cups heavy whipping cream

1. Beat egg yolks in small bowl with electric mixer on high speed (about 3 minutes) until thick and lemon colored. Gradually beat in sugar.
2. Heat 1 cup heavy whipping cream in 2 quart saucepan over medium heat just until hot (do not boil).
3. Gradually stir at least half of the hot cream into egg yolks mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
4. Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
5. Beat 1 ½ cups heavy whipping cream in chilled medium bowl on high speed until stiff. Fold chocolate mixture into whipping cream. Pipe or spoon mixture into serving dish. Refrigerate until serving. Store covered in refrigerator.

I serve it with berries and whipped cream. I know, that’s a lot of whipped cream.

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