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Ingredients
  • 4 large Egg yolks, at room temperature
  • ½ cup C&H® Baker’s Sugar™
  • 4 ounces Bittersweet chocolate (70% cacao), finely chopped
  • 4 tablespoons Unsalted butter
  • 1 cup Heavy whipping cream, cold
  • 1 ½ teaspoons Pure vanilla extract
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Instructions
Prep Time: 20 minutes minutes / Rest Time: at least 1 hour hour / Yields: 6 servings
Step 1

In a large bowl, beat eggs yolks and sugar at medium-high speed until thickened and pale yellow in color, about 4 minutes.

Step 2

Place the chocolate and butter in a heatproof bowl and melt over a saucepan filled with 1 inch of simmering water. Stir until completely melted and smooth.

Step 3

Slowly add the chocolate mixture to the egg mixture in a slow steady stream. Beat at low speed. Continue mixing until the two mixtures are well combined.

Step 4

In a medium bowl, beat the cream and vanilla until it forms medium peaks. Gently fold the whipped cream into the chocolate mixture. Distribute chocolate mousse evenly into 6 serving cups and place in the refrigerator to set for at least 1 hour.

Additional Tips

Top with sweetened whipped cream and fresh berries as garnish.

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