Chocolate mousse mix
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Bittersweet chocolate and butter melted, then folded with egg yolks and whipped cream into a light mousse.
Ingredients
- 13 ounces bitter or semisweet chocolate
- 2 tablespoons unsalted butter
- 2 large egg yolks
- 1 1/2 cups heavy cream
- 2 tablespoons superfine sugar
- 1 teaspoon vanilla extract
Equipment
- microwave-safe bowl
- hand mixer
Directions
- Microwave the chopped chocolate and butter for about 35 seconds, then stir until completely melted. Whisk in the egg yolks and let it cool.
- In a chilled mixer bowl, beat the cream on medium until it begins to thicken, then add the sugar and vanilla and whisk to stiff peaks.
- Gently fold the whipped cream into the cooled chocolate. Serve right away, or cover and refrigerate until you are ready to serve.
Notes
Safety: uses raw egg yolks; raw or undercooked eggs may increase the risk of foodborne illness (consider pasteurized eggs; not for pregnant women, young children, elderly or immune-compromised).
Nutrition
Serving: 91g | Calories: 348kcal | Carbohydrates: 27g | Protein: 4.3g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 97mg | Sodium: 33mg | Potassium: 188mg | Fiber: 2.2g | Sugar: 24g | Vitamin A: 669IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 10 servings; bitter or semisweet chocolate (the first choice counted). Brands and portions vary, so use it only as an approximation.