Prep 0 mins
Cook 0 mins
- 18 ounces semisweet chocolate
- 2 cups heavy cream, well chilled
- 6 eggs
- 2 tablespoons confectioners' sugar
- 2 tablespoons Creme de Cacao
- 1 tablespoon vanilla extract
- Melt the chocolate over hot water.
- Let it cool until only warm.
- While the chocolate cools, whip the cream until it forms medium-stiff peaks.
- Do not overbeat or the mousse will lose some of its smooth, light texture.
- Separate 4 of the eggs and set the whites aside.
- Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer.
- Beat until eggs are thick and lemon colored, around 5 minutes.
- While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen.
- Sprinkle on the confectioners' sugar and beat until you have firm peaks.
- Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks.
- Stir until smooth, then add the remaining cream.
- When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended.
- This mousse can be poured into small individual serving dishes or into 1 larger dessert dish.
- Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks.
- Remove from the freezer and let it sit in the refrigerator overnight before serving.
- VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse.
- Chill for 4 hours, then pipe whipped cream on top.