Why This Blog?
Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.
I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.
These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.
I'm so glad you came to visit. Enjoy your stay!
Friday, January 6, 2012
Heavenly Chocolate Mousse
Okay, this is a pretty lame photo and I apologize. This photo does not properly represent the true awesomeness of this dessert. It was late at night, no natural light, and I ran out of spray whipped cream. Yes, this is homemade whipped cream and definitely tastes better than the canned, but I don't have a nice little whipped cream sprayer thing and so just had to dollop it on. AND, I didn't have a proper chunk of chocolate to make chocolate curls to garnish the top. Thus, the cheesy chocolate sprinkles. Of course, since it was Christmas, I could have used crushed candy canes to sprinkle on top, but I didn't want the peppermint flavor. So there you have it.
BUT...it tasted KILLER. I wish I could just transfer the rich chocolate flavor and thick, smooth, creamy texture of this mousse, directly through the screen and into your mouth. If this was the last food you ever ate, you would die happy.
Chocolate Mousse is my FAVORITE dessert of all time. Nothing else compares.
Heavenly Chocolate Mousse
Yield 6-8 servings
8 squares (1 oz. each) semisweet baking chocolate, chopped (NOT unsweetened! I did that once and it was a disaster.)
1/2 cup water, divided
2 TB butter
3 large egg yolks
2 TB sugar
1-1/4 cups whipping cream, whipped
In a medium bowl, microwave chocolate, 1/4 cup water and butter 30 seconds at a time, stirring in between, until melted. Cool for about 10 minutes.
In a medium heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees on a candy thermometer. Remove from heat immediately as overcooking will make the mousse too thick and chalky. Yes, I've done that too!
Whisk the chocolate mixture into the egg mixture. Set saucepan in a bowl of ice and stir until cooled. You'll see when it starts to get thick. Remove from ice and fold in the whipped cream.
Spoon into dessert dishes. Refrigerate for at least 4 hours or overnight.
Original recipe from Taste of Home magazine.
Labels: Chocolate Mousse