Easy Chocolate Mousse

If you want to add more gluten free recipes to your recipe box, Easy Chocolate Mousse might be a recipe you should try. This side dish has 420 calories, 4g of protein, and 37g of fat per serving. For 95 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. 1654 people have tried and liked this recipe. valentin day will be even more special with this recipe. This recipe from Cookies and Cups requires eggs, granulated sugar, heavy whipping cream, and semi-sweet chocolate. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is not so tremendous. Similar recipes include Mousse Au Chocolat (Easy French Chocolate Mousse), Easy Chocolate Mousse, and Easy Chocolate Mousse.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Beat eggs and granulated sugar with your mixer for about 3 minutes.Meanwhile heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined.Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil.Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally.When the mixture is completely chilled and firm use your whisk attachment on your stand mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using the paddle attachment or a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth. I found using the paddle attachment on low speed worked best.Serve immediately as-is, or refrigerate until ready to use.

 

Step by step:

1. Beat eggs and granulated sugar with your mixer for about 3 minutes.Meanwhile heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined.Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil.

2. Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally.When the mixture is completely chilled and firm use your whisk attachment on your stand mixer to whip the remaining heavy cream until stiff peaks form.

3. Remove chocolate from fridge and using the paddle attachment or a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth. I found using the paddle attachment on low speed worked best.

4. Serve immediately as-is, or refrigerate until ready to use.

Nutrition Information:

covered percent of daily need

 

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