Monday, June 21, 2010

Chocolate Mousse

Chocolate Mousse and I go way back. I remember the first time I had chocolate mousse was on my yearly birthday date with my dad. We went to a place called The Pickle Barrel in Willis, MI for fish and chips most years. One of my favorite things about that place was the deep fried dill pickles that you could dip in ranch! It was a great tradition. The first year we went to The Pickle Barrel the waitress said that I would get a free chocolate mousse for my birthday as dessert. Upon hearing that, I immediately thought we would be having chocolate covered moose meat and freaked out a bit about it. To my delight, the waitress came with the light and chocolaty dessert. I was an instant fan and and still am.
After having chocolate mousse at a restaurant recently I figured I would give it a shot. I would say it turned out very well, including the fanned strawberry garnish. One important lesson that I learned is that it is possible to over beat whipped cream, as I did with both the mousse and the whipped cream topping. Even with the over beating, this dessert was one for the recipe box and I look forward to making it again for a great dessert on a nice hot summer day.

Chocolate Mousse


  • 8 ounces of semisweet chocolate chips
  • 1/2 cup water, divided
  • 2 tablespoons butter (no substitutes)
  • 3 egg yolks
  • 2 tablespoons sugar
  • 1 1/4 cups whipping cream, whipped


  1. In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight. Yields 6 servings.

1 comment:

Jennifer S said... that story!