Chocolate Mousse

Chocolate Mousse

by Anna
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Over a year ago, I tore this recipe out of my September 2018 issue of Better Homes & Gardens Magazine.  I do that a lot.  Just tear recipes and good ideas or cool food photography out of magazines the FIRST time I go through them.  I am so far behind in other things that I just don’t have time to peruse and ruminate and delve into magazines.

Have you ever made a mousse?  I made one once in a college cooking class.  It was made with instant pudding and Cool Whip–it was a great class taught by a former chef for an amazing hotel in Salt Lake City, but time was of the essence and that’s why we had the quickie recipe–and the rest of the meal took up most of the time.

This recipe calls for bittersweet chocolate.  And guess what tomorrow is?  National Bittersweet Chocolate Day!  Who knew? There really are a lot of food holidays.  Just Google it.

If you love dark chocolate, you will love this mousse.

Chocolate Mousse

A rich, dark chocolate gift to yourself.
By:
Ingredients
  • 3/4 cup whole milk
  • 2 tablespoons sugar
  • 4 egg yolks
  • 10 oz. bittersweet chocolate (55 to 70% cacao), finely chopped (you could also use semi-sweet chocolate)
  • 1/2-1 teaspoon rum extract (or 2 teaspoons rum or Cognac)
  • 1/2 cup heavy cream
Directions
Step 1
To make creme anglaise (custard base of this mousse), heat milk and sugar in a medium saucepan over medium heat for about 2 minutes or until temperature reaches 130 degrees F., stirring occasionally.
Step 2
In a large bowl, whisk the egg yolks until smooth. Slowly pour warm milk into yolks, whisking constantly so you don’t scramble the eggs!
Step 3
Pour mixture back into saucepan and cook over medium heat 5 minutes more or until creme anglaise thickens and coats the back of a spoon, stirring constantly. Do not allow the custard to boil.
Step 4
Place chopped chocolate in a large bowl. Strain creme anglaise through a fine-mesh sieve over chocolate. Let stand 1 minute. Stir until chocolate has melted and mixture is smooth. Stir in rum extract. Let cool 30 minutes.
Step 5
While you are waiting for the chocolate to cool, grab a spoon and eat the custard that is left in the seive because it is rockin’!
Step 6
In another large bowl beat cream with a mixer on medium for up to 2 minutes or until soft, droopy peaks form. Don’t over beat. Cream should move loosely in the bowl.
Step 7
Fold 1/3 of chocolate mixture into whipped cream. Fold whipped cream mixture back into chocolate mixture just until there are no visible streaks of cream. Chill, covered, at least 2 hours before serving.

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