With Valentine’s Day just around the corner, one of the first things that should come to mind is chocolate. Giving and receiving chocolate has become one of the most popular ways to commemorate the day of love. Whether you are single or not, Valentine’s Day is the best day of the year where it is totally acceptable to eat chocolate in everything. I decided to make this easy Chocolate Mousse for this special day to reward myself and share the love with my beloved family. This Chocolate Mousse recipe is super simple to make from scratch with only a few simple ingredients. It is light and fluffy with rich chocolate flavor.
Tips on Making Chocolate Mousse
1. Use good quality chocolate
Fist of all, a good chocolate mousse need to use the best quality chocolate you can find. For my personal preference, I like to use bittersweet dark chocolate because it is not that sweet. The darker the chocolate, more intense chocolaty flavor the mousse is. However, using milk chocolate is also great for this recipe if you prefer sweeter chocolate mousse.
2. Temper the egg yolks
This Chocolate Mousse is custard based, which means there are egg yolks in this recipe. This step requires some caution as heating eggs in hot liquid might result in curdles of cooked eggs in your mousse. To prevent this from happening, you need to temper the egg yolks by whisking egg yolks and sugar until pale, thick, and all of the sugar dissolved. After that, put half of the hot cream into the egg yolk mixture then returning it all to the saucepan to thicken in low heat. This is making the egg yolks less likely to curdle when you stir them into the heavy cream to cook over direct heat. Heat everything in low heat until it is thickened enough to coat the back of the spoon and the turn off the heat. Please note not to let the mixture boil.
3. Fold the mixture lightly
A mousse is prepared by incorporating air bubbles to give it a light and airy texture. The folding motion to incorporate the whipped cream should be done lighlt, but in a deliberate cutting down and pulling around motion until all the cream is mixed without knocking out the air that was beaten into it.
4. How to step up your chocolate mousse.
Chocolate mousse can be very rich. I serve this recipe with a dollop of cream to alleviate this. You can also alternatively boost your mousse by incorporating some salt, fruits, alcohol, or even spices to make your it less boring. Just be creative with your choice.
- 3 egg yolks
- 1/4 cup granulated sugar (50 gr)
- 2 cups heavy cream (480 ml) cold, divided
- 180 gr semi-sweet dark chocolate roughly chopped
- 1/2 cup heavy cream (120 ml) for topping
- grated chocolate for topping
Beat egg yolks and granulated sugar with electric mixer for about 3 minutes or until the mixture is pale and light.
Heat 1/2 cup heavy cream in a small saucepan until just hot, not boiling. Gradually stir at least half of the hot heavy cream into the egg yolk mixture, and then stir back into hot cream in saucepan. Cook over low heat while stirring constantly until the mixture thickens. Do not boil. Stir in chocolate until melted. Set aside to cool completely.
In a separate bowl, beat 1 1/2 cups heavy cream with electric mixer until stiff. Fold whipped cream into the cooled chocolate mixture with a spatula. Spoon the mixture into 6 serving glasses and chill in the fridge for at least 1 hour.
Remove from the fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.