I found these colorful and beautiful milk glass dessert cups at a little antique store called “Unique Finds”, in Lewes, Delaware. I absolutely love scouring for food photography props, and when I came across these beautiful treasures, my mind immediately started to envision all the mouthwatering confections I would be preparing…bread pudding, rice pudding, chocolate pudding (you get the idea). Then I thought a delectable chocolate mousse would not only look beautiful nestled in these colorful cups, but I knew it was going to taste delicious too!!
Although this recipe is easy (and yummy), it does take some time to make. Most of the time is the 2 hours of refrigeration it takes to cool, but trust me, it is soooo worth it!
- Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
- Heat 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.
- Beat 1 1/2 cups of whipping cream in a chilled mixing bowl on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe (or spoon) mixture into serving bowls. Refrigerate until serving. Top with whipped cream and chocolate curls (optional). Enjoy!!
- Stirring half of the hot cream into the egg yolk mixture then returning it all to the saucepan to finish cooking prevents the yolks from being scrambled in the hot liquid. Also, the yolks act as a thickener for the sauce.
- The folding motion for incorporating the whipped cream is easiest using a rubber spatula. Spoon a large dollop of the cream into the center of the chilled chocolate (which will be thick and slightly firm). Dip the spatula down into the cream and pull it down and around into the chocolate mixture. The key is not to stir vigorously, but in a deliberate cutting down and pulling around motion until all the cream is mixed in without knocking out the air that was beaten into it.
- It is easiest to whip cream when it’s very cold, so it’s imperative that you not only use cold cream, but that you whip it in a chilled bowl with chilled beaters. I like to put the cream in the bowl that I’m going to whip it in, then I place it (along with the beaters) in the refrigerator while the chocolate mixture is chilling.
I hope that you make this delicious and decadent treat, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!