Ingredients
- 13 ounces bitter or semisweet chocolate
- 2 tablespoons unsalted butter
- 2 large egg yolks
- 1 1/2 cups heavy cream
- 2 tablespoons superfine sugar
- 1 teaspoon vanilla extract
Directions
In a microwave safe bowl, combine the chopped chocolate and the butter. Heat in the microwave until melted, about 35 seconds depending on your microwave, and stir to melt completely. Whisk in the egg yolks and set aside to cool.
Pour the cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken. Add the sugar and vanilla and whisk until the cream starts to form stiff peaks. Carefully fold the whipped cream into the cooled chocolate mixture. Serve immediately or cover and chill until ready to serve.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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By Lizzie Toth-Nowak
on February 02, 2010
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I looked at this recipe and thought, this is easy. Negative reviews were due to the chocolate being overheated. To microwave or not to microwave. Mine has been acting strange so I thought, double boiler. Easy enough. Chocolate was melting fine but in a split second, it went from smooth to grainy. I work as a business development manger at a food brokerage and needed this for part of a presentation so I had to make this work. So, if this happens to you, don't panic. Here's how you fix it. Take a chunk of butter, warm it up by squishing it through your clean, dry fingers and add it to the chocolate (very theraputic, using your rubber spatula, start mixing it in. The consistency will start to change.
Then, taking a deep breath, reach for the heavy whipping cream and pour a little around the edge and over the top, again working with the spatula, folding it in, this should bring it back to a smoother, glossier, consistency. Not quite looking like the perfectly melted chocolate just prior to the disaster. Make your whipping cream, fold it into the chocolate and it will be awesome. No one will ever know, unless you believe confession is good for the soul or your ego!
By kdunn2_12478264
keene, 69
on December 24, 2009
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Let me preface this by saying that I registered for a membership to this site solely so I could tell others how terrible this recipe is.
I googled "easy mousse recipe" and and came across this one, I like Michael Chiarello, I like mousse, what could go wrong? I was probably distracted by the handsome display picture of Michael, clouding my judgment and pushing me to opt for this recipe...big mistake.
After analyzing the steps involved, it confused me that the instructions suggested microwaving the chocolate rather than using a double boiler. My experience with microwaving chocolate has never proven successful, so I was a bit apprehensive but still trusted Michael's expertise, he was the professional, right? However, after microwaving the butter and chocolate, the mixture turned out exactly as expected, a dry, immalleable brick. In an attemept to salvage this concoction that I knew was destined to fail, I added heavy cream to thin the chocolate/egg yolk/butter disaster. It seemed to work, it was still thicker than expected, but had promise.
I then constructed the whipped cream that I must say, was made flawlessly (with no help fro, you, Mike. It then came time to fold the whipped cream into the now rock hard chocolate. WHAT? What sort of food science principles has Michael been taught? Upon folding, the whipped cream began to break as I relentlessly tried to create the mousse that some how received four stars. Through a grimace, I set the beater as low as possible to try and whip air back into the cream and combine the chocolate uniformly. Predictably, the mousse became a soupy, chunky, unmousse-like mess. Needlessly to say it was discarded and a new dessert needed to be constructed. THANKS FOR RUINING MY CHRISTMAS MICHAEL CHIARELLO!
By gumpann_11810231
wheeling, WV
on April 17, 2009
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I wasn't so sure about making this recipe after reading some of the reviws, but I am so glad I tried it!I followed the diections to the letter (something I rarely do and it was awesome.I created a cheesecake type dessert.I first made cheesecake in a 13 by 9 pan then topped it with melted chocolate and cream mixed,then put the chocolate mousse on that then home made whipped cream Yummy!
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