Published July 1, 1996.
When developing our chocolate mousse recipe, we found that 6 ounces of chocolate provided the rich chocolate flavor we were after. We also discovered that butter gave our chocolate mousse recipe more creaminess and density without obliterating its lightness. One cup of heavy cream, whipped and folded in, smoothed out the flavor without diluting the chocolate impression. We also preferred a mousse made with unbeaten egg yolks. Beating them added air to the mousse, which meant less flavor per mouthful.
For an extra creamy chocolate mousse, fold in one cup of heavy cream that’s been whipped instead of the one-half cup called for here. Make this mousse at least two hours before you wish to serve it to let the flavors develop, but serve it within twenty-four hours because flavor and texture will begin to deteriorate.
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