- Ready In:
- Have your cream whipped and chilling in the fridge.
- Melt chocolate with 1/4 cup water and butter on low, stirring until smooth.
- Cool for 10 minutes.
- In heavy saucepan, whisk yolks, sugar and remaining water.
- Cook and stir on med heat until mixture reaches 160*, about 2 minutes.
- Remove from heat; whisk in chocolate.
- Set saucepan in ice and stir until cooled.
- Fold in whipped cream.
- Spoon into dessert bowls.
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Fantastic!! Like the other reviewer, I was looking for a mousse recipe without raw eggs. I tried one without any eggs, but it just wasn't the same. This recipe is wonderful! Creamy, rich, chocolately, everything a chocolate mousse should be! It is worth buying really good quality chocolate for this mousse. Another winner from MizzNezz! Update: I made this again last night and it was just as great as the first time. I find the serving sizes are large, but I am not a dessert fanatic. I think this easily serves 6. To really make your guests swoon, garnish with some extra whipped cream and chocolate curls and then pour some Baileys or Kahlua liqeur on top!
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After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!