Recipes Modern & Historic

Chocolate Mousse

Serving Size: Eight 6 oz. (180 ml) servings


2 cups (500 ml) heavy cream (chill one cup for whipping)
4 large egg yolks
4 Tbsp. (60 ml) sugar, plus one teaspoon (5 ml)
1/8 Tsp. (pinch) salt
1/4 Tsp. (1 ml) nutmeg, grated
1 Tsp. (5 ml) vanilla
227 g HERITAGE™ Chocolate Block, chopped


Melt chocolate in a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Heat 1 cup (250 ml) cream in a 1-quart (1 L) heavy saucepan until small bubbles form along the rim of the saucepan. Whisk together yolks, sugar, and salt in a metal bowl until combined well. Add one fourth cup (60 ml) hot cream in a slow stream, whisking to incorporate, and then add remaining hot cream.

Transfer mixture back to the saucepan and cook over moderately low heat, stirring constantly, until mixture coats the back of a spoon [when drawing a finger across the spoon you can see a line]. Do not let boil. Remove from heat and add vanilla and nutmeg. Whisk custard into chocolate until smooth. Cool to room temperature. Beat remaining 1 cup (250 ml) cream and one teaspoon (5 ml) sugar in a bowl with an electric mixer until it just holds stiff peaks.

Fold one fourth of cream (60 ml) into chocolate custard to lighten, then fold in remaining cream gently but thoroughly. Spoon mousse into eight 6 oz. (180 ml) dessert glasses and chill, covered, at least 6 hours or overnight. Garnish with berries, if desired.