Chocolate Mousse
>> Sunday, April 30, 2017
2 eggs
1/4c. sugar
1c + 1 1/2c heavy whipping cream
1c. semi-sweet chocolate chips
Beat eggs and sugar until well combined and yolks lighten, about 3 minutes.
Heat 1c. heavy cream in a sauce pan until hot, do not boil.
With mixer on medium, pour hot cream into egg and sugar mixture, beat until well combined.
Return mixture to saucepan and cook over medium-low heat until thickened (about 5 minutes) stirring continuously.
Remove from heat, stir in chocolate chips.
Cover and chill 3 hours.
Whip remaining 1 1/2c. heavy cream until stiff peaks form.
Add chilled chocolate mixture to whipped cream, fold in by hand or with the mixer using the paddle attachment on low. Stir until just combined, do not over mix.
Serve immediately or refrigerate until ready to serve.
