Simple Chocolate Mousse

Makes about 6 servings.

Step 1

Chop 1.5 ounces of chocolate into small pieces for easy melting and set aside with 1 tbsp of butter.

Step 2

Add to saucepan: 2 large egg yolks, 1 tablespoon white sugar, ¹⁄₄ cup water, 1 tiny pinch salt

Cook over medium-low heat, whisking continuously until the mixture is thick and foamy.

Step 3

Once the yolk mixture is thick and hot, add: 3 ¹⁄₂ ounces dark chocolate (chopped), 1 tablespoon butter

Whisk until all the chocolate is melted. Remove from heat and continue to whisk occasionally until room temp.

Step 4: Whipped Cream

Beat ¹⁄₂ cup chilled heavy whipping cream with powdered sugar and vanilla. You can hand beat your cream. I like to throw mine in the food processor for 30–45 seconds.

Step 5: The Fold

Start by adding ¹⁄₃ of the chocolate mixture and folding it in, then add the rest.

Step 6

Scoop the mousse into your serving containers and refrigerate for at least 1 hour to let set. Serve with more whipped cream and optional fruit.

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Let’s discuss

This isn’t a traditional French mousse recipe, but it was easy and the end result was well worth it.

The most important technique here is the fold. We are essentially mixing, but trying not to break down the structure that we’ve created in whipping our cream. Use slow, deliberate strokes from the bottom up — nothing quick, nothing forceful.