“Better three hours too soon than a minute too late.”- William Shakespeare.

My life might as well be in a time lapse zone between Saturday afternoon and Monday morning. The weekend barely winks at me as it zooms past. Wouldn’t it be great if there were 8 days in a week. One extra day to catch up on your to-do list which wasn’t-done the remaining days of the week !

So anyway, as its almost Monday again (AGAIN !) , I had company over and needed an option of dessert that I could make the previous night . You know, so I am not preheating,sifting and weighing as my friends are catching up in the living room over drinks (Although that has happened to me many a time!). Mousse is always a crowd pleaser in our circles , and I had some egg yolks from some healthy omelettes for breakfast. I looked around for a recipe with yolks and hit gold when I found this one from Taste of Home.

I do have mousse recipes on here, this quickie version from George Calombaris and this simple cocoa- whipped cream mousse . But this one definitely deserved its spot on here as well. It is a little time intensive compared to the others but nothing too rocket science-y.

Its rich , its uber smooth, the flavour is a deep and lovely chocolate . It is still so light – you could down a bowl full and not realised you have eaten any !

I love the versatility of a good mousse. You can serve it up just on its own in fancy glasses, you can fill it in cakes or pies, you layer it in trifles, you can make a chilled mousse cake, I would even frost my cupcakes with it !

Its light and fluffy , and dark (which it doesn’t seem so in the pictures!) . Its absolutely dreamy ! And when you have self proclaimed chocolate non-lovers ask for more mousse, you know you have a keeper of a recipe!

The original recipe describes it as “heaven on a spoon.”. Lets just say , I aint disagreeing !

Rich chocolate mousse

Light and dreamy chocolate mousse made with egg yolks and whipped cream.

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Prep Time 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 3 cups

Ingredients

  

• 3 egg yolks , at room temperature
• 240 grams dark chocolate
• 120 ml or 1/2 cups water
• 28 grams or 2 tablespoons unsalted butter , room temperature
• 1 1/4 cups whipping cream heavy or , chilled
• 2 tablespoons granulated sugar

Instructions

 

• Chop the chocolate into small pieces.
• Melt together the chopped chocolate, 1/4 cup water and butter until melted either in a saucepan, double boiler (best) or microwave. Cool for 10 minutes.
• In a small thick bottomed saucepan, whisk egg yolks, sugar and remaining water. Heat for few minutes while stirring until mixture reaches 160xb0 or is thick enough to coat the back of a metal spoon.
• Whisk in the chocolate mixture into the egg yolk mixture. Let cool to room temperature.
• As it cools, whip up the chilled cream to firm or stiff peaks .
• Fold in whipped cream in 5 or 6 additions into the chocolate-egg yolk mixture.
• Refrigerate until needed.

Notes

This can be refrigerated for upto 3-4 days .

To check whether the egg yolks are cooked enough , dip a metal spoon in it and run a finger along the back. You should have a clean line. Like in the tutorial pic.

This makes about 3 cups . Enough for 6-7 dessert servings.

Like all mousses , the consistency sets after chilling . So make it atleast a couple of hours ahead. You can have it immediately but it will be much softer.