Looking for a quick and easy Valentine’s Day dessert? A dark chocolate mousse whips up quickly and is easy to travel with or just easy to store extras in the refrigerator for later. These chocolate mousse pots are luxurious and creamy, but they aren’t too heavy so that you fall asleep in a food coma on the couch.
Dark Chocolate Mousse Cups
2 egg yolks
6 ounces high quality dark chocolate
1/4 cup water
1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Melt the chocolate in a double boiler over simmering water. Remove the chocolate from the heat and allow to cool slightly. The chocolate should not be hot, but should be warm, about body temperature. While waiting for the chocolate to cool, beat together egg yolks and water lightly. Mix the egg yolk and water mixture into the chocolate slowly, stirring continuously. Whisk until the chocolate is smooth. Set aside.
In a medium to large bowl, whip the heavy cream, powdered sugar and vanilla until stiff peaks form. Reserve 2 cups of whipped topping to top the cups. Fold the rest of the whipped cream into the chocolate mixture. Fill cups or jars with the chocolate mix and refrigerate 2 hours or until firm. Top with whipped cream. Serve cold.
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