Nothing says decadence like a light, airy chocolate mousse. The sweet, creamy flavour of the milk chocolate and the deep, rich taste of the dark chocolate give this mousse the best qualities of both.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2013
MethodIn heatproof bowl over saucepan of hot (not boiling) water, melt milk chocolate and dark chocolate, stirring until smooth. Set aside.
In small saucepan, heat 1/2 cup of the cream over medium-high heat just until tiny bubbles form around edge of pan.
In separate heatproof bowl, whisk together egg yolks, sugar and salt; slowly whisk in hot cream. Place bowl over saucepan of gently simmering water; cook, stirring, until instant-read thermometer reads 160 F (71 C) and mixture is thick enough to coat back of spoon, about 15 minutes. Remove from heat.
Whisk in melted chocolate and vanilla. Place plastic wrap directly on surface; let cool, about 15 minutes. Whip remaining cream; fold one-quarter into chocolate mixture. Fold in remaining whipped cream. Divide among dessert dishes; cover and refrigerate until set, about 4 hours.
Make-ahead: Cover and refrigerate for up to 24 hours.
Change it up: Silky Mocha Mousse
Heat 2 tbsp instant coffee granules with cream.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 43 mg
- Sugars 19 g
- Protein 5 g
- Calories 413.0
- Total fat 34 g
- Cholesterol 209 mg
- Saturated fat 20 g
- Total carbohydrate 24 g
- Iron 14.0
- Folate 10.0
- Calcium 9.0
- Vitamin A 27.0