Melt chocolate in top of double boiler, slowly, over hot (not boiling) water. Combine water, sugar and vanilla and cook syrup until it reaches 230°F on a candy thermometer. Set syrup aside and let it cool to a warm temperature; around 125°F.
Meanwhile, whip the cream until it is stiff; refrigerate. Place egg yolks in mixer bowl and beat them for 1 minute. Slowly add warm syrup, beating all the while until yolks are thick and cool; approximately 5 minutes. Slowly beat in the chocolate until it is blended in the yolk mixture. Slowly beat in the cream until it is thoroughly mixed. Pour mixture into 8 long stem glasses or pretty desert dishes. Chill until firm.
Author's Comments
This mousse is simple, yet a little tricky. The thing to remember is that the syrup needs to be warm when beating into the egg yolks. Then beat the yolks until they are cooled.
If you are using this at holiday time, it is wonderful served in chocolate boxes, or cups.
Instructions
Melt chocolate in top of double boiler, slowly, over hot (not boiling) water. Combine water, sugar and vanilla and cook syrup until it reaches 230°F on a candy thermometer. Set syrup aside and let it cool to a warm temperature; around 125°F.
Meanwhile, whip the cream until it is stiff; refrigerate. Place egg yolks in mixer bowl and beat them for 1 minute. Slowly add warm syrup, beating all the while until yolks are thick and cool; approximately 5 minutes. Slowly beat in the chocolate until it is blended in the yolk mixture. Slowly beat in the cream until it is thoroughly mixed. Pour mixture into 8 long stem glasses or pretty desert dishes. Chill until firm.
Author's Comments
This mousse is simple, yet a little tricky. The thing to remember is that the syrup needs to be warm when beating into the egg yolks. Then beat the yolks until they are cooled.
If you are using this at holiday time, it is wonderful served in chocolate boxes, or cups.
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