Rich French-Style Chocolate Mousse
3 oz. milk chocolate, chopped 1/4-in. or smaller
3 oz. Hershey's Special Dark, chopped 1/4-in. or smaller
1/3 c. water
3 large egg yolks
1 c. heavy cream
2 tbsp. sugar
1 tsp. vanilla
Small piece of chocolate to make shavings, for garnish
Place milk chocolate, dark chocolate and water in a heavy saucepan and place over low heat, stirring frequently, until melted.
In small bowl, beat egg yolks with 2 tablespoons of the melted chocolate, then stir yolk mixture back into saucepan. Cook over low heat, stirring constantly, until mixture begins to thicken, 1 to 2 minutes. Pour mixture into large cold bowl and allow to cool until mixture no longer feels warm to the touch.
In cold bowl with cold beaters, whip cream until soft peaks form. Whip in sugar and vanilla. Refrigerate about 1/2 cup of the whipped cream to reserve for garnish. Spoon remaining whipped cream on top of cooled chocolate mixture, then gently fold together.
Divide mousse evenly among 4 dessert dishes or goblets. Cover with plastic wrap and refrigerate until firm, about 2 hours. Garnish each with dollop of whipped cream and a few chocolate shavings. (Use a vegetable peeler to shave a little off the piece of chocolate.) Serve cold.
Note: Egg yolks with all their natural emulsifiers add to the sensuous texture of this mousse. Melting the chocolate with enough water to prevent seizing makes this more fail-safe than melting chocolate alone. Make sure that the melted chocolate mixture is not warm to the touch before folding it into the whipped cream.
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