The Chocolate Mousse recipe below is not a traditional Thanksgiving dessert, but since the kids in our family request it each year, it’s found a permanent place on the menu. I finally got smart and used old fashioned, shallow dessert cups.
Make these a day ahead of time (steps 1-5) and cover tightly with saran, then whip the cream Thanksgiving morning and serve with huge dollops.
My kids also request this recipe for Christmas dinner. And Valentines Day. You get the picture. Silky and sublime, it might sneak its way onto your Thanksgiving menu too.
Prep time: 20 minutes
Total time: 4 1/2 hours (including refrigeration time)
Yield: 8 servings
Special equipment: stand mixer or hand mixer; individual ramekins or dessert dishes
3 large egg yolks (save whites for another use)
pinch of salt
2/3 c. whole milk
12 ounces good quality semi-sweet chocolate (cut from a block or from chips in a pinch)
1 1/2 c. chilled whipping cream, divided
1 T sugar
- Whisk yolks and salt in medium bowl.
- Bring milk to simmer in sauce pan.
- Gradually whisk hot milk into yolk mixture, then return to the same pan. Stir over low heat until custard thickens, about 1-2 minutes. Do not let it boil. (If you think you’ve overcooked it and the yolks have curdled, strain your mixture through a fine mesh sieve).
- Remove from heat and add chocolate, whisking until smooth. Cool 40 minutes.
- Beat 3/4 c. cream in bowl until peaks form. Fold cream into mousse base. Spoon into servings dishes and cover and chill at least 3 hours.
- When ready to serve, beat remaining 3/4 c. cream in bowl along with sugar until peaks form. Drop a dollop onto each serving dish. Garnish with shaved chocolate.