Dark Chocolate Mousse
- 4 egg yolks
- 1/4 cup sugar
- pinch of salt
- 2 oz bittersweet chocolate, finely chopped
- 2 tbsp unsweetened cocoa powder
- 3/4 cup whipping cream
- 1/2 cup raspberries
- 2 tbsp fresh mint leaves
- In a double boiler, whisk yolks, sugar, and salt for 2-3 minutes, until sugar dissolves and mixture is warm.
- Remove mixture from heat and immediately whisk in chopped chocolate until melted. Add cocoa powder and continue to whisk until smooth.
- Let mixture cool to room temperature. In the meantime, using a standing mixer, whip cream until soft peaks form.
- Whisk half of whipped cream into chocolate mixture. Using a rubber spatula, gently fold in remaining whipped cream. Transfer to a serving dish, cover with paper towel and then plastic wrap (or lid) and into the fridge to chill for at least 2 hours.
- Before serving, removed from fridge and let stand for 15 minutes. Garnish with 1/2 cup raspberries and mint leaves.
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Yum, great recipe and pic :)ReplyDelete
We have the same double boiler! I always improvise the same way when melting chocolate. The mousse looking amazing!ReplyDelete
Moussilicious....thanks for sharing and a new follower. I love haggis btw..ReplyDelete
Sounds good! Meredith has been very busy baking these days!ReplyDelete
I needed a good dessert recipe, and I love the reicpe and the picture. Your mint looks beautiful. Mine isn't doing so well in this Pennsylvania heat and has just about gone to seed.ReplyDelete
This looks magical!ReplyDelete
This sounds so lovely and fresh, a real summer dessert treat! I love the addition of the mint - yum! Thank you for sharing this delicious recipe with the Hearth and Soul Blog Hop.ReplyDelete
Thank You So MUCH for joining me last week for Cast Party Wednesday. I hope you will come back tomorrow and share more of your recipes with us.ReplyDelete
I hope to see you there!