Heavenly Chocolate Mousse

8 oz. Symphony Bar or your favorite chocolate

1/2 c. milk, divided

2 Tbl. butter

3 egg yolks

2 Tbl. sugar

1 1/4 c. whipping cream, whipped


In a double boiler heat chocolate, 1/4 cup of milk and butter until all is melted.  Cool 10 minutes.  In small saucepan, whisk egg yolks, sugar and 1/4 cup milk, whisk and stir over low heat until reaches 160 degrees, 4-5 minutes.  It will be like a thin custard.  Remove from heat and whisk in cooled chocolate mixture.  Cool completely.  Gently fold in whipped cream.  Spoon into dessert dishes and refrigerate until set, about 1 hour or overnight.  


Jenn's Notes: I made the chocolate part one night and I folded in the cream the next day, because I was afraid the cream was going to deflate and that this would only be good the day it was made.  That was so NOT the case.  This stayed fresh for four days and then it was gone, so it might stay fresh even longer?  I added a teaspoon of vanilla extract and a Tablespoon or two of sugar to my cream.   I reserved a small amount of the whipped cream for topping, but folded the rest in. So good.

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