Easter Chocolate Mousse
By: Jo Ann
Published: Tuesday, May 11, 2010 - 11:08am

Ingredients




Ingredients:

2 3/4 cups chilled heavy cream, divided
4 egg yolks
3 tablespoons sugar
1 teaspoon vanilla extract
7 ounces fine-quality bittersweet chocolate, chopped

Preparation

1 Directions: 2 In a medium saucepan, heat 3/4 cup cream until hot. (Do not boil.) In a medium bowl, whisk together yolks, sugar, and a pinch of salt; add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan, and cook over medium-low heat, stirring constantly, until an instant-read thermometer reads 160 degrees. Pour custard through a fine-mesh sieve into a bowl, and stir in vanilla. 3 In a large microwave-safe bowl, microwave chocolate on High in 30-second intervals, until melted, about 1-1/2 minutes. Whisk custard into chocolate until smooth; cool. 4 In a large bowl, beat remaining cream at medium-high speed with an electric mixer until stiff peaks form. Whisk one-fourth of whipped cream into chocolate custard to lighten; gently fold in remaining whipped cream. Spoon mousse into a pastry bag fitted with star tip. Pipe mouse into egg shells that are open on one end and cleaned thoroughly in hot soapy water.