Chocolate Mousse

Valentine's Day is coming up this week... the perfect excuse to spend some extra time in the kitchen! Valentine's Day seems to be the chocolate lover's holiday (and I love chocolate), so I always make my husband some sort of chocolatey dessert. You know, because he is such a sweets lover. (He actually doesn't have that much of a sweet tooth, but I do, so I make him a fun dessert every year anyway.) This Chocolate Mousse is the perfect treat for Valentine's Day. It's light and fluffy, and flavored with rich chocolate. It seems so gourmet, too, but it's pretty simple to make. It just takes a bit of patience, and either an electric hand mixer or stand mixer. IMG_6010   I also love that you have to make it in advance... that way if you are cooking an extravagant 4-course feast, you won't have to worry about preparing dessert at the same time. It will be ready and waiting in the fridge! Let's get started. Start by whipping up 1 cup of heavy cream until stiff peaks form. (You could use Cool Whip here, but if you're making the real deal, you might as well use the real deal.) Place it in the fridge while you prepare the rest of the mousse. IMG_5970 Next, combine a packet of unflavored gelatin with some water and sugar in a saucepan. Cook over medium heat until the gelatin and sugar dissolve. The gelatin is what helps the mousse set up. Once the gelatin and sugar are dissolved, add in 1 cup semisweet chocolate chips, stirring until melted. When the chocolate is melted, beat in 4 egg yolks with an electric mixer. (Or a lot of elbow grease.) melting chocolate While the chocolate is melting, whip up the 4 remaining egg whites from the egg yolks used with the chocolate. Place them in a mixing bowl and beat on medium-high until stiff peaks form. It's really important to make sure that you don't get ANY yolk in with the whites, or it won't whip up. Gradually add some sugar until very stiff peaks form. Egg whites Now you're ready to put together the mousse! Start by folding the chocolate mixture into the egg whites using a rubber spatula. Very carefully, cut down through the center of the two mixtures and bring the bottom mixture back up to the top. You do NOT want to stir. This will deflate the mousse. Once the chocolate is folded in, fold in the whipped cream. choc mousse Distribute evenly among dessert bowls or punch cups and refrigerate until firm. Serve topped with additional whipped cream and/or raspberries. Mmmm, so chocolatey and rich. IMG_6006

Chocolate Mousse

Servings/Yield: 6-8 servings
  • 1 envelope unflavored gelatin
  • cup sugar, divided
  • ½ cup water
  • 1 cup semisweet chocolate chips
  • 4 eggs, separated
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • 1 cup heavy cream, whipped
Method Combine gelatin, 1/3 cup sugar, and water in saucepan. Place over low heat, stirring until sugar and gelatin are dissolved. Add chocolate chips; stir until melted. Remove from heat. Beat in egg yolks and vanilla. In another bowl, beat egg whites and salt until stiff but not dry. Gradually add remaining 1/3 cup sugar. Beat until very stiff. Fold in chocolate mixture. Fold in whipped cream. Spoon mousse into dessert dishes. Chill until firm. Source: from my mother-in-law :)

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