Don’t be intimidated by the fancy French name. If you’ve ever heated milk on the stove for hot chocolate, you’ll find that the basic cooking principles for chocolate mousse are the same. Voila! Chocolate Mousse is served!
large egg yolks
cups heavy whipping cream
oz semisweet baking chocolate, chopped
1Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
2Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
3Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving. Done!