This chocolate mousse recipe is easy, delicious and versatile. You can eat it on it’s own, use it as frosting or mix in a trifle. The possibilities are endless. Did I mention how easy it is to make it? Well, it’s super easy with minimal ingredients!
This time around, I made individual servings of brownie and chocolate mousse for which I used the Lotus dessert cups from SupaCute Desserts. These cups are not only adorable for their size but also very durable because they are reusable and recyclable. Another cool feature is that SupCute Desserts helps fight child hunger in the Unites States.
In a stand mixer beat the egg yolks on high speed until it thickens and turns into a lemon color (about 3 minutes). Gradually add the sugar.
Heat 1 cup whipping cream in a saucepan over medium heat until hot but not boiling. Slowly add half of the hot whipping cream to the yolk mixture while on medium speed. Once mixed, add the yolk and cream mixture to the remaining hot whipping cream in the saucepan. Cook over low heat, constantly stirring, until mixture thickens. Do not let it boil (this should take about 5 minutes). Add the chocolate chips and stir until melter. Remove from saucepan and refrigerate for two hours or until chilled.
Put the bowl of the stand mixer in the freezer for 5 minutes. When chilled, beat the remaining 1 1/2 cups whipping cream won high speed until stiff peaks form. Fold the whipped cream into the chocolate mixture. Immediately spoon into serving bowls or refrigerate to chill further.