CHOCOLATE MOUSSE

I am a chocoholic! Seriously. I can’t go a day without eating some. If I have to choose between a chocolate dessert and anything else, I’ll always choose the chocolate. To think that some people are allergic just pains me.

And if you have not tried or made Chocolate Mousse before, you need to ASAP because it’s so simple. There are quite a few steps, but they are easy and take just a little bit of time – so worth it for the result!

Now, typically Chocolate Mousse is made with whipped egg whites but the egg whites are not cooked. For those who are pregnant or immune compromised consuming raw egg whites can be a gamble so instead, I used whipped cream to create the same light, fluffy, smooth texture.

INGREDIENTS

• 4 egg yolks
• 1/4 cup granulated sugar
• 2 1/2 cups whipping cream divided
• 8 ounces semi sweet baking chocolate chopped
• 2 teaspoons vanilla extract

FOR THE GARNISH:

• shaved chocolate
• whipped cream

INSTRUCTIONS

1. Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating.
2. Heat 1 cup of cream in a small sauce pan until hot. With the mixer on, stream 1/2 of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining 1/2 cup cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes).
3. ........................

for full recipes please see : lilluna.com

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