December 2016: I tried this recipe for a slightly simpler mousse. It came out quite nice and may be a little thicker than the first one. Because bittersweet chocolate is high in pure chocolate (at least 35 percent cocoa solids), it’s best used when a deep chocolate flavor is called for. It’s also a great eating chocolate. Semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, can often be substituted in recipes without significantly affecting the flavor or texture.<\/p>\n
With an electric mixer, beat remaining 1\u00bc cups heavy cream<\/strong> with remaining 2 TBS sugar<\/strong> until stiff peaks form. Stir \u2153 of whipped cream<\/strong> into cooled custard mixture,<\/strong> then gently fold in the rest with a rubber spatula.<\/p>\n Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Martha Stewart December 2016: I tried this recipe for a slightly simpler mousse. It came out quite nice and may be a little thicker than the first one. Because bittersweet chocolate is high in pure chocolate (at least 35 percent cocoa solids), it’s best used when a deep chocolate flavor is called for. It’s also a great eating chocolate. Semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, can often be substituted in recipes…<\/p>\n
\nIn<\/strong> a medium saucepan, whisk together egg yolks,<\/strong> 2 TBS sugar,<\/strong> and \u00be cup heavy cream.<\/strong> Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil and do not go over 180\u00b0F). Remove from heat; whisk in melted chocolate<\/strong> and vanilla.<\/strong> Strain into a bowl; chill until cool.<\/p>\n