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Dark Chocolate Mousse (and Filling)

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“Mmmmmmmmmm...Chocolate-y goooooooooodnessssssssss. Conjour the image of Homer Simpson drooling. Times don't account for chilling. If wary of raw eggs, use powdered eggs or meringue powder”
READY IN:
1hr
YIELD:
8 depending on how served
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine ½ cup sugar and cocoa in heavy saucepan; add 1-cup milk, mixing together well.
  2. Stirring constantly with a wire whisk, heat pan over medium until mixture comes to a gentle boil.
  3. Pour mixture into a large bowl; set aside to cool.
  4. Pour remaining 1/2-cup milk into a small saucepan, sprinkle gelatin over milk and let sit for 2 to 3 minutes.
  5. Stirring, heat mixture over low until gelatin dissolves 2 to 3 minutes.
  6. Gently mix gelatin mixture and vanilla into cocoa mixture, blending all ingredients together and set aside continuing to cool.
  7. Place egg whites or meringue powder/ powdered egg whites mixed with 6 tablespoons warm water into a stainless steel or copper bowl.
  8. Using a wire whisk mix powder with water until completely dissolved.
  9. Beat egg whites or powdered egg white mixture at high speed of an electric mixer until foamy; gradually add remaining 2 tablespoons sugar, one at a time, continuing to beat until stiff peaks form.
  10. Gently fold a third of the meringue into cocoa until blended.
  11. Gently fold remaining meringue into mousse.
  12. Pour mousse into piecrust or moulds or whatever dish you want and chill for 3 hours or until set.

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