Marian Burros's Chocolate Mousse

By Marian Burros

Total Time
About 10 minutes
Rating
4(27)
Notes
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Featured in: FOOD; CHOCOLATE MOUSSE: TWO SCHOOLS OF THOUGHT

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Ingredients

Yield:16 or more servings
  • 8egg yolks
  • 3ounces superfine sugar
  • 3 or 4ounces Sabra liqueur
  • 1pound semisweet chocolate
  • 1quart heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

402 calories; 32 grams fat; 19 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 25 grams sugars; 4 grams protein; 23 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Beat the yolks and sugar together until light. Mix in liqueur.

  2. Step 2

    Meanwhile melt chocolate over hot water and whip the cream. Mix a little of cream into yolk mixture.

  3. Step 3

    Then mix in the chocolate until it is smooth. Fold in whipped cream and spoon into individual serving dishes. Chill.

Ratings

4 out of 5
27 user ratings
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Cooking Notes

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Smith

I made a mistake. The yolks were too cold and the chocolate got very thick. I scooped out most of the chocolate into a second bowl and kept stirring it slowly, alternating with holding the bowl in my warm hands. Eventually the chocolate warmed enough to soften a fair bit and I carefully folded it into the whipped cream again. Although not as smooth and "pretty" the mousse still tasted really good. What I learned: let the eggs sit out for a few hours and don't rush things.

I used 3 oz of Sabra and 1 oz Kahlúa Especial

My mom used to make a similar chocolate mousse with Sabra. She used non-diary whipping cream because she kept kosher and often served at Passover after a meat meal. She used a little instant espresso. Very rich and decent. Will make it again. Very impressive desert to bring to a dinner.

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