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Since it’s the week of Valentine’s Day, I am going to be featuring several decadent, delicious and addictive desserts that will make your partner swoon. I started the week off with an amazing chocolate cake layered with espresso buttercream and covered with chocolate ganache. If you missed this post, definitely take a minute to check it out, because it ranks as one of the Top 5 recipes to come out of my kitchen and it’s a must bake!
Today’s post is a dreamy combination of chocolate, eggs, butter, sugar and heavy cream…5 simple ingredients that blend together to create one divine dessert. I have made mousse several times in the past and although I don’t find them to be a quick and simple dessert, they are definitely not difficult. In my opinion, anyone with a little time and patience can whip together a stunning mousse that is sure to please. Serve this luscious chocolate mousse in a pretty martini glass, garnish with fresh berries and you will have the perfect dessert for a very special day.
There are only five days until Valentine’s Day, so buy some chocolate, put on your apron and get to baking something incredible for your sweetheart! Looking for some adorable kitchen related Valentine’s Day gifts for your sweetie? Check out Katy’s post for some fabulous ideas!
Stay tuned for more Valentine’s Day inspired desserts!
Chocolate Mousse
Ingredients:
8 (1 ounce) squares semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter (no substitutes)
3 egg yolks
3 tablespoons sugar
1 1/4 cups whipping cream; whipped with vanilla extract* until stiff peaks form
1/2 teaspoon pure vanilla extract*
Directions:
1. In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes.
2. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture.
3. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes and refrigerate for 4 hours or overnight.
Notes:
Mousse was piped into the glasses using a giant French tip from bakeitpretty.com
from allrecipes.com
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[pinit]
Delicious recipe, thank you so much for this delicacy!
My husband and I loved it!
Natasha-
I’m so glad that you and your husband enjoyed the recipe. Thanks for stopping by.
-Jamie
Correction Jamie
Hi mireya
I had a quick question this recipe is GREAT made it for
My boyfriend’s family and they fell more in love with me, but i was wondering with this recipe can i use white chocolate instand and still get the delicious feed back? Or would it call for a whole other recipe. If you can get back to me soon would grealy appreciate it. :-)
Kassie-
I have never attempted to make this recipe with white chocolate, so I am uncertain as to how that specific substitution would perform. Let me know if you give it a whirl, I’d love to hear about it!
Jamie
Can I use this chocolate mouse recipe for filling?
Hi Mireya,
I think that would be delicious. Let me know if you try it!
– Jamie
I have been wanting to make this for awhile now, to recreate the dessert we had at a winery for valentine’s day dinner. This was probably as close as any recipe can be to what we had….it was AMAZING! Only thing I might do next time is instead of vanilla I’ll add orange essence, like we had on our valentine’s day dinner!
Thank you so much for the recipe! :)
Shannon-
Orange sounds perfect! Thanks so much for your feedback – I love hearing from my readers! I am so glad to hear you enjoyed the recipe. Have a great day.
-Jamie
Hey I was wondering does that process with the eggs thoroughly cook them because I always try to find mousse without eggs because I want eat anything undercooked especially now since I am prego with twins. It looks so yummy and mousse is my FAV!!
Brooke-
I found that the eggs were thoroughly cooked with this recipe. Congrats on the twins – thanks for stopping by and have a great day!
-Jamie
Question: Do you freeze the mousse before making it into form or is it possible to do it before?
This was incredible. I made for a dinner party I had last weekend and it got rave reviews from everyone. My mom helped me make it and of course we had to taste it as soon as we folded in the whipped cream and we both stared at each other, amazed by just how good it tasted. it’s so rich and yet light from the whipped cream. I’ll be making this again for sure. Thanks for a great recipe. :) I just posted about it on my blog as well… http://www.whatmegansmaking.com/2010/03/chocolate-mousse.html
Oh, the only problem I had was that it took longer than 1-2 minutes for the egg mixture to reach the right temperature – more like 10 minutes. although I doubled the recipe so that might be why.
I tried to wing it once to make chocolate mousse. I wouldn’t recommend it to anyone. This on the other hand looks perfect. I’ll give this one a try as soon as I can. Thanks!
yum! i want to make this for valentine’s day.