For Valentine’s Day we decided we needed a “light” chocolate dessert. The five ingredients are basic, the steps are simple. The recipe will serve six or more depending on your appetite for chocolate. Here’s what you need:
4 large eggs
4-6 Tbsp sugar
2 Cups Heavy Cream
8 ounces bittersweet chocolate, melted
1 tsp vanilla extract
1. Melt the chocolate in a double boiler or in a microwave safe dish, stirring every 30 seconds until melted.
2. In a medium sauce pan, whisk together the egg yolks, 2 Tbsp sugar, and 3/4 cup heavy cream. Cook over medium/low heat, stirring until the mixture coats the back of a spoon, about 3-4 minutes. Remove the saucepan from the heat; whisk in the melted chocolate and vanilla. Strain the mixture into a bowl. Straining removes chunks of egg, etc. Chill the mixture until cool – about 30-45 minutes.
Eggs and chocolate going into the refrigerator
3. With an electric mixer, beat the remaining 1 1/4 cups heavy cream along with 2-4 Tbsp of sugar until stiff peaks form. Stir 1/3 of the whipped cream mixture into the cooked,cooled custard mixture. Then gently fold in the rest of the whipped cream with a rubber spatula.
Gently fold in the rest of the whipped cream until it is smooth
4. Spoon the mousse into serving dishes, chill, and cover for at least 30 more minutes. Serve at room temperature. Garnish with a dab of whipped cream, if desired. ENJOY!
This recipe is adapted from Martha Stewart.com
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