Indulge in a to-die-for dessert that’s made with just five ingredients!
cup whipping (heavy) cream
package (6 ounces) semisweet chocolate chips (1 cup)
cups whipping (heavy) cream
Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.
Sprinkle with food-grade gold leaf—found in cake supply stores—for a truly spectacular presentation. Or serve this creamy mousse in swan- or heart-shaped chocolate cups.
Stirring half of the whipping cream into the egg yolk mixture prevents the egg yolks from being cooked in the hot whipping cream.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 32 g
- Saturated Fat
- 19 g
- 190 mg
- 30 mg
- Total Carbohydrate
- 22 g
- Dietary Fiber
- 1 g
- 4 g
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.