Chocolate Mousse

There is nothing that speaks of decadence quite so much as a rich, dark chocolate mousse.

This recipe, found at Taste of Home.com, is truly heavenly and, as you’d expect from a great mousse, is rich, light and airy, yet surprisingly easy to make.

CHOCOLATE MOUSSE

Serves 5-6

Ingredients: (Click here for unit converter)

• 225g (8 oz) dark chocolate, coarsely chopped
• ½ cup water, divided
• 2 tablespoons butter
• 3 egg yolks
• 2 tablespoons sugar
• 300ml (1 ¼ cups) cream, whipped to soft peaks

Directions:

1. In a microwave or a 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 1/4 cup water. Cook and stir over low heat until mixture reaches 70C (160F), about 1-2 minutes. If you don’t own a thermometer, just cook for the time stated – it should be hot (but not simmering) and thick enough to coat the back of a metal spoon or spatula.
3. Remove from the heat; whisk in chocolate mixture. Set saucepan in a bowl of cold water and stir until cooled, about 5-10 minutes.
4. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting