Chocolate Mousse

This post is long over due!

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I first mentioned my chocolate mousse in my very first recipe post for homemade ice cream, & recently mentioned it again on my blog-aversary. It’s sort of become a New Year’s tradition, which is great because as delicious as this mousse is, it’s not the healthiest thing out there so I really don’t need to be making it more than once a year. This mousse is great on its own, but it’s also super delicious with fruits like strawberries or grapes.

My job had an end of the year pot-luck, so I doubled the below recipe & brought mousse in individual little cups.

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This mousse is very rich & chocolaty. My mom originally got this recipe from an old cookbook of hers. She taught me her ways & I have tweaked the recipe a little. I’ve actually cut the sugar down – which I think lets the semi sweet chocolate ships stand out a little more.

This recipe is pretty simple & has 2 main steps: 1) melt chocolate & butter together using hot water bath, aka double boiler (or baño de Maria in Spanish), 2) make meringue using an electric mixer.

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Hot water baths are this easy!

For Christmas I made cinnamon gingerbread ice cream (recipe here!), which called for 5 egg yolks. Since I knew I wanted to make mousse for the pot luck, I saved the whites so I wouldn’t have to crack a dozen eggs. It was a win-win!

While the chocolate & butter are melting, the egg whites were getting nice & fluffy & stiff using the kitchenaid. I just turned the mixer speed almost all the way up & let the eggs go for a while until really stiff.

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REALLY stiff!

Then I added the vanilla & slowly added the sugar. Tada, meringue! You can use that recipe by itself to make meringue cookies – just bake them low & slow in the oven. They are so yummy!

By this point the chocolate & butter were all melted & just needed a good stir. Then it was time to fold the chocolaty mixture into the meringue.

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Gently.

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Keep going.

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Almost…

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THERE!

Look at that smooth, chocolaty goodness!

At this point I portioned it out since I was taking it to a potluck, but you you could also set the whole bowl in the fridge to set overnight.

Guys, there’s nothing else like it. This mousse is quite rich. Chocolate lovers will definitely appreciate this dessert.

Since I didn’t get to enjoy this mousse the same night, I saved a little bit of the meringue & made myself a little treat.

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This is one of the best parts of having a gas stove!

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The next day though, I definitely tore into that mousse!

Chocolate Mousse

  • 6 egg whites
  • 3/4 cup sugar
  • 1/2 tsp vanilla
  • 12 oz semi sweet chocolate chips (one bag)
  • 1/2 lb butter (one stick)
  1. Melt chocolate chips & butter in a hot water bath.
  2. Beat egg whites using electric mixer until stiff peaks form. Add vanilla & slowly add sugar.
  3. In a large bowl, gently fold melted chocolate mixture into meringue until smooth & uniform in color. Let it set in the fridge overnight.
  4. Serve on its own, or with fresh fruit.
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6 thoughts on “Chocolate Mousse

  1. […] (pictured above is my New Year’s Chocolate Mousse, recipe here!) […]

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  2. […] awaited its arrival. In the mean time I had made some chocolate mousse (a recipe for another post this post!) & had some left over egg yolks. Thus the idea for custard-style ice cream was born. While we […]

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  3. Carlee January 14, 2016 at 8:08 AM Reply

    Ha! I love that you save a bit of the meringue for a mini toasting. Too funny! I have never made homemade mousse. I need to give this a try!

    Liked by 1 person

    • Gina January 14, 2016 at 8:12 AM Reply

      Lol the meringue on its own is a great treat!

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  4. […] yolk cooking shebang for this one. It also worked out well because I saved the egg whites for my chocolate mousse a few days later. I basically followed the custard-style ice cream recipe – the first recipe […]

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  5. […] Chocolate Mousse […]

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