Chocolate Mousse

Chocolate Mousse


8 oz. SCHARFFEN BERGER 62% Cacao Semisweet Chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter
3 large egg yolks
2 tablespoons granulated sugar
1-1/4 cups heavy cream, softly whipped



1. In a microwave or double boiler, heat chocolate, 1/4 cup of the water, and butter until the chocolate and butter are melted. Cool for 10 minutes.

2. In a small heavy saucepan, whisk egg yolks, sugar, and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F (70 degrees C), about 1 to 2 minutes.

3. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5 to 10 minutes.

4. Fold in whipped cream. Spoon into dessert dishes.

5. Refrigerate for 4 hours or overnight.

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