Prep Time: 10 minutes.
Total Time: 2 hour 18 minutes.
Servings: 8 big ones, or 20-plus little ones.
Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.
[Dec. 2016, taken from http://www.bettycrocker.com/recipes/chocolate-mousse/]
[You'll note this is about 3 cups eggs and cream, and 1 cup chocolate chips. It's not very dark. But that's good for our family, because we can't all of us have the extra dark bittersweet stuff anymore. If you're looking for a dark brown mousse, this is not the one for you.]
[Some of my chocolate chips didn't quite melt all the way. I've decided this is a feature, not a bug, and next time I might stir half a cup or so of the mini chocolate chips into the finished batch. I'm also considering doubling the regular chocolate chips.]
[I spooned it into 18 little mini tart shells, plus 6 of the Keebler small graham cracker crust shells, and still had some left over. On the whole, I don't think this works well with the tart shells. Next time I'll either make something with chocolate cookie crumbs, or use paper cups.]
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