Evidence of the Affair Chocolate Mousse
Light but oh so rich, this mousse will make you cheat…….on your diet.
Chocolate mousse has to be one of my favorite desserts. Ever since my 8th grade French teacher, Mrs. Moran, made us mousse au chocolat in class, I have been in love with this decadent dessert. I am however not a mousse purist. I cannot mentally make myself eat raw eggs so in my version the eggs are tempered. Rich and creamy, the key to this mousse is to take it out of the refrigerator 30 minutes before eating.
I know the original reason we took up a correspondence was due to you seeking out the letters from your husband. Well, on Sunday, I found four. They were in a cookbook of Janet's in the kitchen, folded up and placed in between chocolate pudding and chocolate mousse."
Evidence of the Affair Chocolate Mousse
Equipment
- cooking thermometer
Ingredients
Chocolate Mousse
- 4 egg yolks
- 1/2 cup sugar divided
- 3 cups heavy cream divided
- 1 tsp salt
- 2 tsp vanilla
- pinch cinnamon
Mascerated Strawberries
- 1 quart strawberries sliced
- 1/4 cup sugar
Instructions
Mascerated Strawberries
- Put strawberries in a bowl and sprinkle with the sugar. Cover and refrigerate for 2+ hours.
Chocolate Mousse
- Warm 1 cup of heavy cream over low heat while you whisk together the egg yolks and 1/4 cup of the sugar. Once the eggs and sugar are brighter in color and fluffy, and the cream is heated but not boiling, slowly pour the cream into the egg mixture, 1/4 cup at a time.
- When all the cream is whisked into the egg mixture, pour back into the saucepan. Cook over low heat until the temperature reaches 160°F
- Strain the mixture through a fine mesh seive.
- Melt the chocolate in the microwave for 1 minute, stirring at 30 seconds. Pour melted chocolate into the custard egg mixture. Thoroughly mix until the chocolate is completely melted and the custard is smooth. Cover and refrigerate for 15 minutes.
- Pour the remaining 2 cups of cream and the remaining 1/4 cup of sugar into a bowl and whisk until firm peaks form. Split the whipped cream in half, saving one of the halves for garnish.
- With the other half of the whipped cream, add the chocolate custard and gently fold until they are fully incorporated.
- Spoon the mousse into 8 serving dishes. Cover and refrigerate for at least 6 hours.
- Take out of the refigerator 30 minutes before serving or the chocolate will taste gritty. Once it is close to room temperature, the mousse will be creamy. Top with whipped cream and strawberries. Enjoy!!
Nutrition
Like this recipe? Check out the book that inspired it!
You can buy Evidence of the Affair here from Amazon. If you have Prime Reading, they offer this book (FOR FREE!) with Audio Narration. You can easily switch back and forth between audio and the kindle!
You May Also Like
Cream Wafers
Addictive Peanut Butter Whiskey Chocolate Sauce
3 Comments
Azilde Elizabeth
Chocolate and strawberries 🍓 my favorite!
nerdygourmet
I may or may not have eaten half a batch of mousse 😬
Azilde Elizabeth
😆 I would have too! Lol