Chocolate Mousse

Oxmoor House
10 servings


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3 (1-ounce) squares unsweetened chocolate
1/3 cup milk chocolate morsels
1/2 cup hot water
1/4 teaspoon vanilla extract
Pinch of salt
3 eggs, separated
1/4 cup sugar
1 1/2 cups whipping cream, whipped
Sweetened whipped cream
Chocolate curls


Combine chocolate, water, vanilla, and salt in top of a double boiler. Cook over boiling water, stirring constantly, until chocolate melts.

Beat egg yolks in a small mixing bowl until thick and lemon colored. Gradually stir one-fourth of hot chocolate mixture into egg yolks; add to remaining hot chocolate mixture, stirring constantly. Continue cooking, stirring constantly, 2 minutes or until mixture thickens. Set aside to cool.

Beat egg whites (at room temperature) in a medium mixing bowl until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until peaks are stiff and glossy. Fold meringue and 1 1/2 cups whipped cream into cooled chocolate mixture. Pour into ten 6-ounce stemmed glasses, and refrigerate until set. Garnish each mousse with sweetened whipped cream and chocolate curls before serving.

Created date

February 2010