My first and only trip to Paris happened in the spring of 2002. My BFF was studying abroad in Belgium, so I met up with her there. Oh, we had quite the whirlwind European adventure! When we arrived in Paris for a couple of days, I was in complete awe. The history and beauty just instantly filled my senses. We managed to get around pretty well since I speak and read French pretty decently. When we sat down to have a coffee I also ordered my very first ever mousse au chocolat. It was a life changing experience eating that airy, ethereal treat. So this week I tried to recapture that magic right at home! It was a lot less fussy than I thought it would be.
Oh my goodness, that first spoonful transported me right back to Paris. The dark chocolate mousse had the most incredible, deep flavor with a texture like clouds. It made me one happy woman! I hope you all love it as much as I did. Bon appetite, mes amis!
This is such a silky, airy dark chocolate mousse that is really no fuss at all to make! Serve it as is or use in countless ways, like cake filling.
- 4 whole egg yolks
- 1/4 cup granulated sugar
- 1 pint heavy cream divided
- 1 tablespoon cocoa powder
- 1/4 teaspoon Godiva chocolate liqueur
- 1 cup dark chocolate chips
- Whip up the egg yolks in a bowl with a hand mixer until they become pale yellow and thick for about 3 minutes. Slowly add in the granulated sugar while you continue to mix. Set the egg mixture aside. Get a medium saucepan on the stove and heat 1 cup of the heavy cream in it over medium heat. Once it just starts to bubble around the edges, scoop 1/2 of it into the bowl of egg yolks and stir it in. Then return the egg mixture back into the pan, along with the cocoa powder and Godiva liqueur. Stir it constantly until it cooks through and thickens for about 5 minutes. Do not let it boil, keep an eye on the heat. Then stir in the chocolate chips until they melt in.
- Take the pot off of the heat and transfer the chocolate mixture to a sealable, heat proof container. Give it a stir, then seal it up and chill it for 2 hours. As it chills, take it out and stir it occasionally since the liquid will separate out. It will solidify, don't worry. When the 2 hours are up, take the remaining heavy cream and whip it up until it is stiff, fluffy whipped cream in a large bowl. Take the chilled chocolate mixture and use a spatula to fold it into the whipped cream thoroughly. Serve it immediately in pretty bowls or use in countless ways, like cake filling! It will keep sealed in the refrigerator for a couple of days.