Today I am sharing my favorite chocolate mousse recipe. Sometimes I find that chocolate mousse can be a bit rich or too dense, but this recipe is light, and fluffy, and chocolaty, and perfect!! It helps that it really isn't too difficult to make either. Most of the time is spent waiting for the initial chocolate mixture to cool down enough to fold into the whipped cream.
I love serving this with fresh berries or a raspberry coulis. Sooo good!!
Click here for a printable copy of this recipe.
1/4 cup sugar
1 cup half and half
1 cup chocolate chips
1 to 1 1/2 cups whipping cream.
Beat eggs in a stand mixer on high speed for about 3 minutes until thick and lemon colored. Gradually beat in the sugar.
Heat the 1 cup half and half in a saucepan over medium heat until hot - do not boil.
Stir about half of the hot half and half into the egg yolk mixture and then pour the egg yolk/cream mixture back into the pan with the rest of the cream. Cook over medium heat about 5 minutes, stirring constantly until the mixture thickens. Stir in the chocolate chips until melted. Cover and refrigerate about 2 hours, just until chilled.
Whip 1 to 1 1/2 cups whipping cream (this can vary depending on what you have and it will still work out great within these parameters) until stiff. Fold the chilled chocolate mixture into the whipped cream. Keep refrigerated until serving, and be sure to refrigerate any leftovers.