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Individual Chocolate Mousse
Recipe Summary
Yield: Makes enough for 8 cakes
Ingredients
Ingredient Checklist
3 1/3 cups heavy cream
8 large egg yolks, room temperature
1/2 cup sugar
1/4 cup light corn syrup
7 ounces bittersweet chocolate, melted
2 teaspoons pure vanilla extract
Salt
7 ounces milk chocolate, melted
Cook's Notes
The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Gallery
Individual Chocolate Mousse
Recipe Summary
Yield: Makes enough for 8 cakes
Gallery
Individual Chocolate Mousse
Individual Chocolate Mousse
Individual Chocolate Mousse
Recipe Summary
Yield: Makes enough for 8 cakes
Recipe Summary
Yield: Makes enough for 8 cakes
Yield: Makes enough for 8 cakes
Makes enough for 8 cakes
Ingredients
Ingredients
- 3 1/3 cups heavy cream
- 8 large egg yolks, room temperature
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 7 ounces bittersweet chocolate, melted
- 2 teaspoons pure vanilla extract
- Salt
- 7 ounces milk chocolate, melted
Directions
Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.
Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet.
Cook's Notes
The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Cook’s Notes
The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Reviews (6)
Add Rating & Review
94 Ratings
5 star values:
17
4 star values:
28
3 star values:
35
2 star values:
9
1 star values:
5
Reviews (6)
Add Rating & Review
94 Ratings
5 star values:
17
4 star values:
28
3 star values:
35
2 star values:
9
1 star values:
5
Add Rating & Review
94 Ratings
5 star values:
17
4 star values:
28
3 star values:
35
2 star values:
9
1 star values:
5
94 Ratings
5 star values:
17
4 star values:
28
3 star values:
35
2 star values:
9
1 star values:
5
94 Ratings
5 star values:
17
4 star values:
28
3 star values:
35
2 star values:
9
1 star values:
5
- 5 star values:
- 17
- 4 star values:
- 28
- 3 star values:
- 35
- 2 star values:
- 9
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
06/07/2013
What size ramekins do you use for the cake part?
Martha Stewart Member
Rating: Unrated
04/25/2013
If you're making the mousse for the Triple Chocolate Mousse Cakes I offer some tips on my site - http://gracessweetlife.com/2011/03/triple-chocolate-mousse-cakes/. I usually make two batches and freeze half of them to enjoy whenever I fancy. They take about 20 to 20 minutes to thaw in the fridge.
Martha Stewart Member
Rating: Unrated
02/28/2013
For those having a problem with the milk chocolate...try increasing milk chocolate...that should help it set better
Martha Stewart Member
Rating: Unrated
05/10/2012
Apparently for milk chocolate you should use less cream but I haven't tried it yet
Martha Stewart Member
Rating: Unrated
12/05/2011
I love this recipe but can't get the milk chocolate mousse to set either! I want to make it again for Christmas. Anyone have any suggestions? Maybe a specific brand of milk chocolate is needed? Thanks!!
Martha Stewart Member
Rating: Unrated
08/28/2011
The mousse tastes great, but I have had a difficult time with the milk chocolate mousse being thinner and not stiff enough. Any suggestions?
Martha Stewart Member
Rating: Unrated
06/07/2013
What size ramekins do you use for the cake part?
Rating: Unrated
Rating: Unrated
04/25/2013
If you're making the mousse for the Triple Chocolate Mousse Cakes I offer some tips on my site - http://gracessweetlife.com/2011/03/triple-chocolate-mousse-cakes/. I usually make two batches and freeze half of them to enjoy whenever I fancy. They take about 20 to 20 minutes to thaw in the fridge.
Rating: Unrated
02/28/2013
For those having a problem with the milk chocolate...try increasing milk chocolate...that should help it set better
Rating: Unrated
05/10/2012
Apparently for milk chocolate you should use less cream but I haven't tried it yet
Rating: Unrated
12/05/2011
I love this recipe but can't get the milk chocolate mousse to set either! I want to make it again for Christmas. Anyone have any suggestions? Maybe a specific brand of milk chocolate is needed? Thanks!!
Rating: Unrated
08/28/2011
The mousse tastes great, but I have had a difficult time with the milk chocolate mousse being thinner and not stiff enough. Any suggestions?
All Reviews for Individual Chocolate Mousse
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Individual Chocolate Mousse
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
