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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!Print
Chocolate Mousse from Epicurious
- Prep Time: 45 mins
- Cook Time: 7 hours
- Total Time: 7 hours 45 mins
- Yield: 8 1x
- 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
- Heat 3/4 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.
- 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.
- Beat remaining 1 1/4 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.
- 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).