Classic Chocolate Mousse

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In an effort to quench a real craving for chocolate while not turning on my oven, I bring you a vintage classic dessert: chocolate mousse. And how pretty is it in these vintage crystal wine glasses? Makes for a very fancy weeknight treat with minimal effort. You could even go the extra mile and whip up your own whipped cream — just save some of the whipping cream and add some powdered sugar and whip it up in the mixer until firm and stiff. A good tip for that step (and when making the mousse) is to chill your mixing bowl before whipping up your ingredients.

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Classic Chocolate Mousse
Serves 5
An easy, rich chocolate dessert that you can make in under and hour without turning on the oven.
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 8 oz Chocolate (bittersweet or semi-sweet, chips or a chopped bar of chocolate)
  2. 5 tbs water
  3. 2 tsp cocoa powder
  4. 2 tsp vanilla extract
  5. 2 eggs (separated)
  6. 2 tbs white sugar (separated)
  7. 1 cup heavy whipping cream
  8. pinch of salt
  9. dash of cinnamon
Instructions
  1. Melt your chocolate with water, cocoa powder and vanilla extract until smooth. Stir frequently and be sure not to burn, using a low heat. Set aside.
  2. In a separate bowl whisk egg yolks with 1 tbs sugar and salt. Add chocolate and stir in slowly to combine. Let the mixture come to room temperature.
  3. In your stand mixer (use the whisk attachment) whip egg whites and remaining 1 tbs sugar until soft peaks begin to form. Fold the egg whites gently into the chocolate mixture. Do not over mix or your mousse won't be as light- it's ok if it's not thoroughly combined and looks streaky.
  4. Returning to your stand mixer, using a clean bowl, whip your heavy cream (use the whisk attachment again) until it begins to thicken and soft peaks begin to form. You can start slowly, gradually increasing speed. Once thick, fold cream into chocolate mixture. Mix gently until combined.
  5. Spoon into desired vessels, cover and refrigerate for an hour or more, preferably overnight.
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