Recipe courtesy of Ree Drummond
Total:
1 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Melt the chocolate and butter in a double boiler. Set aside to cool a little.

Whip the cream with an electric mixer on high for about a minute. Turn the mixer to low while adding the sugar, then turn back to high and whip to stiff peaks.

Whisk the egg yolks in a pitcher and add the vanilla.

Next, temper the eggs by adding a little of the melted chocolate. Then pour the eggs back into the bowl of melted chocolate and stir to combine. Fold in three-quarters of the whipped cream (refrigerate the remaining whipped cream for serving). Spoon the mousse into serving glasses or bowls and refrigerate for at least 1 hour.

Serve the mousse with dollops of whipped cream and garnish with grated chocolate and gummy worms.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Categories:

IDEAS YOU'LL LOVE

Coconut Milk Rice Pudding

Recipe courtesy of Penny Davidi

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Chocolate Pudding

Recipe courtesy of Ree Drummond

Peanut Butter Mousse

Recipe courtesy of Food Network Kitchen

Fresh Lemon Mousse

Recipe courtesy of Ina Garten

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

Chewy Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Chocolate Pots de Creme

Recipe courtesy of Alex Guarnaschelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking