This velvety and rich mousse from Tassajara Dinners & Desserts by Dale and Melissa Kent is the perfect summertime dessert. Not too heavy and made with chocolate—a great combination!
Chocolate Mousse
10 ounces bittersweet chocolate
20 ounces heavy cream
2 eggs
2 egg yolks
1/4 cup sugar
1/2 ounce Grand Marnier or other liqueur
Melt the chocolate over a double boiler; keep warm and ready.
Whip the cream until soft peaks form; keep in the refrigerator until ready to use.
Combine the eggs, yolks, sugar, and liqueur in a double boiler. Whisk constantly until the mixture is pale and densely foamy. Gently fold the melted chocolate into the egg mixture. Fold in one-third of the whipped cream to lighten the egg and chocolate mixture. Gently fold in the remaining whipped cream until the mouse is completely mixed together. With a pastry bag, fill the intended serving containers. Refrigerate for 2 hours.
Serves 4–6
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