by queenofmean

Created on: February 16, 2007   Last Updated: May 16, 2007

This is the best "Chocolate Mousse" I've ever had, it's not easy to make and it takes practice but it is so worth the effort.

You will need;

8 Lg Egg Yolks
1/4 cup Confectionery Sugar
2 cups Semi Sweet Chocolate Chips
1 quart Whipping Cream

Equipment you will need;

1 Mixing Bowl
1 Very Cold Metal Mixing Bowl (freezer helps)
1 Double Boiler or Pan and Metal Bowl
1 Rubber spatula

Electric mixer

First, add chocolate to double boiler and melt it down, when it is completely melted take away from heat and set aside so chocolate can cool to approximately 90 degrees. While chocolate is cooling, whip whipping cream on high until it forms soft peaks,(not to soft, you want it to be firm enough to hold onto a spoon) set aside. Add egg yolks to cold mixing bowl,(the colder the better)add confectionery sugar to egg yolks, mix with electric mixer on high until the egg thickens and turns pale yellow. This is where it gets a little tricky so be quick and careful or your mousse will be to thin or have chunks of chocolate in it (still good but not what you want). Make sure you have your melted chocolate at about 90 degrees(should be able to touch chocolate to lips without burning), your whipped egg yolks, whipped cream, and a spatula handy. Quickly as you can add your warm chocolate to your cold egg yolks, mix on high. Next add 1/3 of the whipped cream to the chocolate mixture scrape down the bowl and mix on high again. Now fold the rest of the whipped cream into the chocolate mixture. When done the mousse should be thick. Pipe into wine glasses refrigerate over night, if you can wait that long (I know I can't). Garnish as desired (I suggest, whipped cream and chocolate sticks).

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