Some very nice chocolate mousse that I put into white chocolate bowls. The bowls were enough hassle/not nice enough that I don’t think they’re worth recreating, but the mousse is a keeper!

Ingredients:

• 5 ounces semisweet chocolate or bittersweet chocolate, finely chopped – you want between 60-65% chocolate – I used 4 oz Baker’s semi-sweet (56%) and 1 oz Baker’s unsweetened to get in the right ballpark
• 2 large egg yolks, at room temperature
• 1/4 cup granulated sugar
• 1/8 teaspoon table salt
• 1 1/4 cups heavy cream, cold; divided
• 3/4 teaspoon vanilla
• 1/8 teaspoon espresso powder, optional – I did finally give in and buy some, so now I can stop skipping chocolate recipes that call for it even though I hate coffee

Place your finely chopped chocolate in a large, heatproof bowl. I did find that a few larger chunks didn’t melt later, so do really chop that stuff to tiny bits! Place a fine mesh sieve over the chocolate, and set aside.

In a medium saucepan, whisk the yolks together. Add the sugar and salt and whisk again.

Whisk in 1/2 cup of the cream until fully incorporated.

Place over medium heat and cook, while whisking constantly, until the mixture reaches 160 degrees.

Pour the egg/cream mixture through the sieve into the chocolate, and discard anything solid left in the sieve. Add the vanilla and espresso powder and whisk together the chocolate, then let cool to room temperature, 20-30 minutes, stirring once in a while.

When the chocolate mixture is most of the way cooled, beat the remaining 3/4 cup cream in a stand mixer with the whisk attachment, beating until stiff peaks form. Whisk 1/3 of the whipped cream into the chocolate mixture by hand to lighten.

Use a rubber spatula to fold the remaining whipped cream in just until mixed/no white streaks remain.

Transfer to a nice bowl or small ramekins, cover, and refrigerate until set, at least 6 hours.

Serve with whipped cream, sprinkles, in chocolate bowls, or however else you like!

Chocolate Mousse

From the King Arthur Baking Company.

• 5 ounces semisweet chocolate or bittersweet chocolate, finely chopped – you want between 60-65% chocolate
• 2 large egg yolks, at room temperature
• 1/4 cup granulated sugar
• 1/8 teaspoon table salt
• 1 1/4 cups heavy cream, cold; divided
• 3/4 teaspoon vanilla
• 1/8 teaspoon espresso powder, optional

Place your finely chopped chocolate in a large, heatproof bowl. Place a fine mesh sieve over the chocolate, and set aside.

In a medium saucepan, whisk the yolks together. Add the sugar and salt and whisk again, then whisk in 1/2 cup of the cream until fully incorporated. Place over medium heat and cook, while whisking constantly, until the mixture reaches 160 degrees. Pour the egg/cream mixture through the sieve into the chocolate, and discard anything solid left in the sieve. Add the vanilla and espresso powder and whisk together the chocolate, then let cool to room temperature, 20-30 minutes, stirring once in a while.

When the chocolate mixture is most of the way cooled, beat the remaining 3/4 cup cream in a stand mixer with the whisk attachment, beating until stiff peaks form. Whisk 1/3 of the whipped cream into the chocolate mixture by hand to lighten, then use a rubber spatula to fold the remaining whipped cream in just until mixed/no white streaks remain.

Transfer to a nice bowl or small ramekins, cover, and refrigerate until set, at least 6 hours.

Serve with whipped cream, sprinkles, in chocolate bowls, or however else you like!