What a perfect ending to a delicious Valentine’s meal! Show some lovin’ with decadent chocolatey goodness. This mousse is easy to whip up (see what I did there…) and a great make-ahead dessert. Perfectly portioned for two, I can’t find an excuse not to make it! Sink your teeth into sweetness and try this recipe!
Ingredients:
2 Tbsp water
2 Tbsp sugar
3 Tbsp heavy cream
8 ounces chocolate (4 oz dark, 4 oz sweet)
1 cup heavy cream
2 egg yolks
Vanilla
White chocolate for garnish
Directions:
Heat water and sugar together until sugar is dissolved. Whisk quickly, while pouring slowly into egg yolks in a small bowl. Be careful not to cook your eggs!
Melt chocolate over a double boiler, then remove from heat.
In the same pan sugar was dissolved in, gently heat 3 T heavy cream and a splash of vanilla. Add the egg mixture, slowly while stirring frantically. Continue stirring for around 1-3 minutes or until egg mixture thickens a bit.
Strain egg mixture through a fine mesh sieve into melted chocolate. Stir till glossy.
If chocolate mixture becomes grainy, stir in a bit of heavy cream (1 tsp at a time), until a brownie batter-like consistency is reached, or until smooth. (Texture will depend on how thick your egg mixture gets).
Whip 1 cup heavy cream to stiff peaks, fold ⅓ of whipped cream into chocolate mixture. Fold remaining third in slowly and gently with a whisk. This keeps more air in the mousse.
Chill overnight, or until set, and pipe into desired serving dishes. Top with white chocolate curls. Enjoy!
