HOLIDAY RECIPE: Cynthia Izaguirre's Easy Chocolate Mousse

HOLIDAY RECIPE: Cynthia Izaguirre's Easy Chocolate Mousse

Credit: WFAA

Cynthia Izaguirre 16x9 headshot

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by CYNTHIA IZAGUIRRE

WFAA

20 minutes to make and 4 hours to chill

Ingredients:

¾ cup heavy cream
¼ cup sugar
2 ounces bittersweet chocolate
4 egg yolks
2 tablespoons unsweetened coco power
 


In a small saucepan, mix the yolks and sugar on low until the sugar is dissolved and set the mixture aside. 
Chop the bittersweet chocolate into fine pieces for easier melting. 
Add the chocolate to the yolk mixture and stir until the chocolate is melted. 
Stir in the unsweetened coco powder until the mixture is completely melted and smooth.  Set the mixture aside to cool.
In a heavy bowl, whip the cream until it’s light and fluffy (soft peak stage).
Fold the cream into the cooled chocolate mixture half at a time until completely combined.  The mixture should be light, fluffy and the color of milk chocolate. 
Pour the mixture into desired serving container.  (recommended:  separate ramekins for individual servings or into a pre-made pie crust for chocolate mousse pie) and chill for 4 hours.
Right before serving decorate the top of the mousse with a dusting of powder sugar or fresh berries. 

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