Rich Belgium Dark Chocolate Mousse (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
2 eggs
02 -
¼ cup sugar
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1 cup heavy whipping cream (for cooking)
04 -
1½ cups heavy whipping cream (for whipping)
05 -
6 ounces dark chocolate 70% cacao, Belgium chocolate
# Let's Cook!:
01 -
Beat eggs with an electric mixer on high about 3 minutes. Gradually beat in sugar
02 -
Heat 1 cup whipping cream in a saucepan, over medium heat, just until hot
03 -
Gradually stir about half of the hot cream into the egg mixture. Then add egg/cream mixture to the saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil)
04 -
Remove from heat and add chocolate. Stir until chocolate is melted. Cover and refrigerate about 2 hours, stirring occasionally
05 -
When chocolate mixture has chilled, beat 1½ cups whipping cream in a chilled bowl with an electric mixer. Beat on high until stiff
06 -
Fold chocolate mixture into whipped cream, just until combined
07 -
Spoon mixture into cups (optional to pipe it). Add shaved chocolate on top. Serve immediately or refrigerate up to 4 hours
# Cook's Notes:
01 -
Best served same day for optimal texture
02 -
Can be piped into serving dishes for more elegant presentation
03 -
Keep stirring chocolate mixture occasionally while chilling