Deep Dark Decadent Chocolate Mousse

By lindsayvk

It's important to use a high quality dark chocolate in this recipe. If you try to use milk chocolate it will "seize" up, turn hard, and be ruined. You also want a high quality chocolate since the flavor is really going to shine through. I used the 72% Swiss dark chocolate from Trader Joe's (I think!), but I am sure there are plenty of good options out there on the market.

Ingredients

• 3 oz bittersweet dark chocolate, 60% or higher, finely chopped
• 2 tablespoons cocoa powder
• 3/4 cup heavy cream
• 4 large egg yolks
• 1/4 cup granulated sugar
• pinch of salt

Preparation

Step 1

1. Over LOW heat, whisk 4 large egg yolks, 1/4 cup sugar, anda pinch of salt until sugar is dissolved, and mixture is warm to the touch (2 to 3 minutes). Remove from heat, and whisk in 3 oz chopped bittersweet dark chocolate. Whisk until chocolate is completely melted, then mix in 2 tablespoons cocoa powder and whisk until mixture is smooth.


2. In a stand mixer (or a medium bowl, if you are a sucker for punishment), whip 3/4 cup heavy cream cream until light and fluffy, and soft peaks form (don't over mix, or you will get butter!). With mixer on low, gently mix in 1/2 of the chocolate. Gently fold in remaining chocolate by hand with a rubber spatula. Divide among serving dishes and chill for at least 1 hour, and up to 2 days. Top with whatever pleases your fancy. Enjoy!