Ingredients for Chocolate Mousse Alton Brown
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How to Make Chocolate Mousse Alton Brown
- Place the chopped unsweetened chocolate in a heatproof bowl. Set aside.
- In a saucepan, combine ½ cup of the granulated sugar with ¼ cup of water. Cook over medium heat until the sugar dissolves and the mixture reaches 240°F (soft-ball stage) on a candy thermometer. (approx 8-10 minutes).
- Meanwhile, whisk the egg yolks in a separate bowl. Slowly drizzle the hot sugar syrup into the egg yolks while whisking constantly. This will temper the eggs and create a thick, glossy mixture.
- Place the tempered egg yolk mixture over a double boiler, and whisk constantly until the mixture thickens (about 5 minutes). Remove from heat.
- Pour the hot sugar syrup and egg yolk mixture over the chopped chocolate and let it sit for 5 minutes. Gently whisk until the chocolate is completely melted and the mixture is smooth and glossy.
- Stir in the vanilla extract.
- In a separate bowl, beat the chilled heavy cream with an electric mixer until stiff peaks form. Gently fold one-third of the whipped cream into the chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined. Be careful not to overmix.
- Divide the mousse among individual serving glasses or bowls. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
- Before serving, garnish as desired (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
92g
Fat
115g
Carbs
9g
