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Ingredients
| semisweet baking chocolate squares: 6 oz (chopped) |
| light whipping cream (fluid): 3/4 cup |
| eggs: 2 (yolks, large) |
| brandy (Cognac): 2 tsp (optional) |
| heavy whipping cream (fluid): 1/3 cup (chilled) |
| granulated sugar: 1 Tbl |
| vanilla extract: 1/2 tsp |
| heavy whipping cream (fluid): 1/2 cup (chilled) |
| granulated sugar: 2 tsp |
| brandy (Cognac): 2 tsp (optional) |
Classic Chocolate Mousse
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- For mousse: Heat whipping cream gently in double-boiler or small saucepan until it comes to a simmer.
- Remove from heat and add chocolate.
- Stir until the chocolate has completely melted.
- Whisk in the egg yolks and brandy.
- Set aside to cool completely.
- Beat 1/3 cup cream, sugar and vanilla in medium bowl to stiff peaks.
- Fold into cooled chocolate mixture.
- Spoon into wineglasses.
- Cover with plastic wrap and refrigerate until firm, about 3 hours.
- For cream: Beat cream, sugar and brandy in medium bowl to soft peaks.
- Top mousse with dollops of cream.