Fluffy Chocolate Mousse


Can you believe Christmas is less than a month away? No? Yeah me neither.

But it's time to start busting out the holiday bakes! That means everything is magical and awesome and as sugary as possible right?

Now chocolate mousse is not necessarily Christmas specific, but I love making it during the winter (no fresh fruit required, something I call a larder dessert). It is a pairing of eggs, milk, cream, sugar, and love. Mostly love though. For this is a four part process, but the results are  pretty amazing (especially if you love everything chocolatey and fluffy like I do).


3 eggs, separated
1/4 cup cornstarch
pinch of salt
1 teaspoon cocoa powder
1 cup whole milk
4 ounces good quality dark chocolate
2 cups whipping cream
Few drops lemon juice
Pinch of cream of tartar (opt.)



 1. In a large bowl, beat the egg yolks with 1/4 cornstarch and salt until light and fluffy. In a saucepan heat the milk over medium-high heat, stirring in the cocoa powder until completely combined.

2. Slowly add the heated milk to the egg mixture. Make sure the milk isn't too warm.

3. Stir until completely combined.
4. Throw it back on the stove and cook another few minutes over medium heat, stirring occasionally until it thickens. Place in a glass bowl and cover with clingwrap touching the surface to prevent a film from forming.

5. Melt the chocolate, whip the cream, and fluff those eggs into a meringue. Then it's time to fold it all together.

6. Mix the melted chocolate into the pastry cream, and carefully fold the meringue and whipped cream in separately. Fold and fold, and gently fold.

A few lumps I see, but that's alright. These things take practice, and it still tastes pretty frickin' amazing. Place in glasses or bowls and let chill in the fridge for a few hours, until set. Sprinkle with cocoa nibs, mini chocolate chips, or flecks of white chocolate.

Happy baking!


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