This is the best chocolate mousse I’ve ever had, and the first I’ve ever made. It’s luscious, and super frothy. I thought it would be harder, but it’s actually quite easy. Just be sure to have all your ingredients, bowls and and measuring items ready. The yolk portion doesn’t take as long as 6 minutes, like others said. Use the best chocolate, it really matters.
It looks great, can someone please tell me the size of the servings i.e. 12 x 1/2 cup servings or are the serving sizes larger or smaller? Thanks in advance
I have been making this mousse since Craig Claiborne introduced it (a very long time). I keep thinking maybe there’s something better, but every time I make it and my guests swoon, I think there’s no need to look further.
I have been looking for a good Mousse recipe for years, and this is it. It is absolutely fabulous
It really is the ne plus ultra of chocolate mousse. Seriously magical stuff, and it was very festive and impressive with pomegranate seeds scattered over the top at Xmas dinner. It also one of the most difficult recipes to pull off. If you're making it for the first time, 1/2 hour of active time is a SERIOUS understatement . A couple of notes. 1. The yolks + water form custard MUCH MORE QUICKLY than 6 minutes. I got custard by 3 minutes over very low heat; when I added the booze, I got sabayon within 2 minutes. Stand over both like a hawk. This is NOT the time to multitask. 2. When you are adding the chocolate to the egg mixture, whisk like mad or it's going to lump up. 3. You may need to put the yolk/choco mixture back over the double boiler to keep it warm so that it doesn't immediately seize up when you start folding in the cold whipped cream. I found that what worked best was to fold in about 1/4 of the whipped cream and then to get a hand mixer out and mix that in super well. Then to fold the rest of the whipped cream in. When I tried just to fold the whipped cream in, the chocolate immediately solidified (and there went the effort straining the custard.). Using the hand mixer and folding then beating in 1/4 of the whipped cream fixed that. Had no problems then folding in the egg whites.