Chocolate Mousse

I had been looking for a set of glasses to serve chocolate mousse or ice cream that was wide enough in diameter for a spoon and deep enough to hold just the right amount.  A few weeks ago, I fell into a set of 10 plastic ice cream cups, you may have seen them on my Instagram, at the Boy Scouts Tag Sale for a grand total of $2.50!  To kick off Summer, I decided to give them a test run with chocolate mousse and they were just right for the job. I am still looking for a set of glass glasses, but these are a perfect addition to my outside Summer dining collection! Happy Summer!

Chocolate Mousse (1) | Ridgely's Radar
Chocolate Mousse (2) | Ridgely's Radar
Prep time
Cook time
Total time
Serves: 8
  • 2 cups chilled heavy cream (extra for garnish)
  • 4 large egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
  • berries for garnish
  • Confectioners Sugar for sweetening whipped cream garnish
  • Garnish: lightly sweetened whipped cream, berries and a shaving of chocolate
  • Special equipment: an instant-read thermometer, large ice cream scoop
  1. Heat ¾ cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
  2. Melt chocolate in a double boiler or 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. Whisk custard into chocolate until smooth, then cool.
  3. Beat remaining 1¼ cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
  4. Scoop or spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving. (I used a large ice cream scoop and was only able to fill 6 of my cups.)
Mousse can be chilled up to 1 day.

To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).
photographs by Ridgely

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