This chocolate mousse is too easy! It's also rich, creamy, chocolatey, and delicious. I like to do a dark chocolate and a white chocolate at the same time and then layer them for a pretty parfait look and a nice balance of flavor. This recipe contains raw eggs, so it should not be eaten by children, women who are pregnant, or anyone with a compromised immune system.
Ingredients:
1 cup dark chocolate chips
1 cup white chocolate chops
2 cups heavy whipping cream
2 eggs
2 teaspoons vanilla
1. In a food processor, mix together 1 cup of white chocolate chips, 1 egg, and 1 teaspoon vanilla.
It should look like this:
2. While you're mixing the chips, egg, and vanilla together. Microwave the 2 cups of heavy whipping cream. You should nuke it for about 2-3 minutes, until bubbly and hot. Watch it, because it can easily bubble over and make a huge mess in your microwave and make you so sad!
3. When the cream is good and hot, slowly pour 1 cup (you're saving the other half for the dark chocolate!), into the food processor as you mix the chip mixture. The heat from the cream with melt the rest of the chip bits. (I like to think that it also cooks the egg a little bit, but that's probably not true. Like I said above, this recipe has raw eggs, so be careful!)
4. When the cream is completely incorporated into the chip mixture, and it looks smooth. Transfer the mixture to a gallon sized plastic bag. I like to place the bag in a bowl and open the zipper around the edge of the bowl for easy pouring.
5. Seal the bag and put aside. Repeat the steps with the dark chocolate now. I always do the white chocolate first so that I don't have to wash the mixer in between flavors since a little bit of white chocolate blends better with the dark then vice verse.
6. (Or 1b). Mix 1 cup dark chocolate chips, 1 egg, and 1 teaspoon vanilla in a food processor.
Until it looks like this:
7. (Or 3b) Pour the remaining hot cream into the food processor while mixing the chip mixture. This should melt the chips, and make the mixture smooth.
8. (Or 4b) Once the mixture is smooth and the chips are melted, transfer the mixture into a plastic bag as I demonstrated above.
9. Seal both bags and put the bowl containing both bags of mousse into the refrigerator overnight or for at least 5 hours.
10. After chilling overnight, you could be done, and just squeeze mousse straight from the bag directly into your mouth (believe me, you'll want to!), but I like to fluff my mousse up a little bit before eating it. Soooo... Spoon the cold mousse into an upright mixer with wisk attached. Beat the mouse on high for 3-5 minutes until it's light and fluffy. The white chocolate will look a lot like whipped cream.
11. Spoon the mousse back into a gallon ziploc bag, and repeat with the dark chocolate.
12. Spoon the dark chocolate mousse into a bag as well. Clip the tips of the bag, pipe into a cute dish and enjoy!
Here's the short version:
For white chocolate mousse:
1 cup white chocolate chips
1 cup hot heavy whipping cream
1 egg
1 teaspoon vanilla
For dark chocolate mousse:
1 cup dark chocolate chips
1 cup hot heavy whipping cream
1 egg
1 teaspoon vanilla
1. Mix chips, egg, and vanilla together in a food processor.
2. Slow mix in the hot cream until chips are melted.
3. Transfer mixture to a ziploc bag. Chill over night.
4. Squeeze chilled mixture into your mouth. OR Transfer mixture to a stand mixer and beat until light and fluffy.
ENJOY!!
