“Amazing Chocolate Mousse that my Mom used to make on Holidays...light texture, but very rich.”
READY IN:
6hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Use a double-boiler to melt 12 oz. semisweet chocolate chips with 3 Tbs. water. Allow to cool to near room-temperature.
  2. Beat 4 egg yolks- then add 3/4 cup confectioners sugar. Beat until thick, light-yellow and ribbon like. ( Sort of resembles taffy) Set aside.
  3. Beat 1 1/2 cups heavy cream until stiff with 1 teaspoons vanilla. Set aside.
  4. Beat 4 egg whites with a little sugar until stiff peaks form.
  5. Make sure the chocolate has cooled to near room-temperature and beat the first 3 mixtures together- then fold in the egg whites.
  6. Pour into individual serving cups and chill 6 hours. (Little individual Ziploc tupperware containers work very well, plus you can give them away!).
  7. Top with whipped cream and toasted almonds just before serving.

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