Chocolate Mousse- Sweet Talk with Lindsay Strand

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories and can be more affordable.

dark chocolate

🥗Healthier: dark chocolate with higher cocoa content

💰Cheaper: semi-sweet chocolate

Higher cocoa content offers more antioxidants; semi-sweet is often cheaper.

Whisk together 3/4 cup heavy cream, 4 egg yolks, and 2 tablespoons granulated sugar in a bowl.

Heat the mixture over medium-low heat, stirring until thick enough to coat the back of a spoon.

Pass the mixture through a sieve onto 8 ounces of bittersweet chocolate to catch lumps.

Let the chocolate sit for a few minutes to melt before stirring it in.

Once melted, cool the chocolate custard mixture in the fridge.

Make whipped cream by whisking 1 1/4 cups chilled heavy cream and 2 tablespoons granulated sugar until stiff peaks form.

Add a little of the chocolate custard to the whipped cream to lighten it, then fold the chocolate custard into the whipped cream gently.

Spoon the mousse into serving dishes and refrigerate for 30 minutes to 3 days before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens