Chocolate mousse with egg yolks and whipped cream

Votes: 1

Time: 1 hour 25 minutes (including cooling time)
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1088, total fat 90 G., saturated fats 56 G., proteins 9 G., carbohydrates 74 G., fiber 4 G., cholesterol 381 mg, sodium 167 mg, sugar 65 G.

Airy chocolate mousse topped with whipped cream is the perfect treat for the holidays. Chocolate and raspberries are known to pair beautifully, and Ree Drummond decided to make this combination light and subtle: she folded raspberry jam into the whipped cream to create a marbled effect. She garnished each serving with homemade marbled chocolate shavings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chocolate mousse

220 g chopped dark chocolate
4 tbsp softened butter
2 cups heavy cream
1/4 cup sugar
4 large egg yolks
1 tsp vanilla extract
1 tbsp raspberry jam

Marbled chocolate chips

60 g dark chocolate
60 g of white chocolate
4 tsp. coconut oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, cream, dark chocolate

Cooking the dish according to the recipe:

Chocolate mousse:

In a heatproof bowl, melt the chocolate and butter over a double boiler. Let cool slightly.
In a large bowl, begin whipping the cream with a hand mixer. Gradually add the sugar and continue beating until stiff peaks form, 4-5 minutes. Place the egg yolks in a separate bowl, add the vanilla, and whisk with a hand whisk. Whisk the egg yolks, adding a little melted chocolate. Pour the yolks into the bowl with the melted chocolate and stir. Fold three-quarters of the whipped cream into the chocolate. Divide the mousse into 4 bowls.

Carefully fold the raspberry jam into the remaining whipped cream. Spoon a small amount of whipped cream over the mousse in each cup. Refrigerate the mousse for about 1 hour. Remove from the refrigerator and garnish with marbled chocolate shavings.
Marbled chocolate chips:

Place the dark and white chocolate in separate small microwave-safe bowls or pitchers. Add 2 teaspoons of coconut oil to each. Microwave for 1 minute. Stir each chocolate until smooth, and microwave for an additional 10-15 seconds if necessary to completely melt the chocolate.

Place the baking sheet upside down on the counter. First, pour the white chocolate onto the bottom of the baking sheet in a zigzag pattern, leaving the edges out. Drizzle the dark chocolate over the bottom in the same pattern, filling the white chocolate zigzag pattern. Using a spatula or knife, spread the chocolate into a very thin layer, then place the baking sheet in the freezer for 2-3 minutes. This is an important step!

After a few minutes, check the chocolate by pressing it with your finger; it should leave only a small imprint, but not an indentation.

Using a scraper, scrape the chocolate off the bottom of the pan into pretty swirls. If the chocolate is the right temperature, it will begin to curl. If it crumbles, it's too cold, so let it sit for a few seconds to warm up, then try again. If it becomes too soft, return it to the freezer for another minute. You should have beautiful marbled swirls. Use them immediately to decorate the dessert or transfer to a chilled plate and return to the freezer. Store the shavings in a tightly sealed container in the freezer until ready to use. These shavings are perfect for decorating pies, cakes, or even a fruit platter..