You’ll love this smooth, light and airy, chocolaty, creamy, delicious, decadent mousse! Interesting tidbit – in French, mousse means “froth” or “foam”. And it was first made in France in the 18th century.
Creamy Chocolate Mousse – You’ll love this smooth, light and airy, chocolaty, creamy, delicious, decadent mousse! – Heavy Cream (Divided), Semi-sweet Chocolate Chips, Granulated Sugar, Eggs, Orange Zest (Optional. Preferably organic), Heat 1 cup of heavy cream with chocolate chips over medium-low heat, stirring constantly, until chips have melted. Set aside.; In a medium bowl, beat eggs and sugar with a hand-held mixer at medium speed for 3-minutes.; While mixing on the same setting as above, slowly add the melted chocolate mixture to the egg mixture.; Stir in the orange zest, if using. ; Once combined, pour back into the pan used to melt the chocolate. ; Heat over medium heat, stirring constantly, until thickened.; Remove from heat and cool slightly before transferring to the refrigerator to chill for 2 hours.; Once chilled, whip the remaining heavy cream until stiff peaks form. ; Gently fold the chilled chocolate into the whipped cream until thoroughly combined. The mixture should have a fluffy consistency.; To serve, spoon chocolate mousse into a piping bag and pipe into small dessert dishes. ; Top with whipped cream and maraschino cherries, whipped cream and shaved chocolate, or mandarin oranges, if desired. Enjoy!; – The orange zest adds a really nice pop of flavor to this recipe.
You’ll want to use high-quality semi-sweet chocolate chips or baking chocolate.
Creamy Chocolate Mousse
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You'll love this smooth, light and airy, chocolaty, creamy, delicious, decadent mousse!