Chocolate Mousse

For my birthday, I didn't want a cake. We often have cupcakes or cake around, so I wanted some chocolate mousse. So DH used the book from his one baking class in school, Baking and Pastry, as a recipe for my mouse. It was delicious!



Here is the recipe. I want to point out that this recipe is measured by volume for liquids and weight for others, so if you choose to recreate the recipe, keep that it mind. Also, he halved the recipe, but he said he would want to quarter it.

48 fl oz. heavy cream
4 oz sugar
3 fl oz. water
1 1/2 oz. egg yolk
1.5 lb. bittersweet chocolate, melted

Whip the cream to soft peaks. Set aside.
Combine sugar and water in a heavy-bottomed saucepan and cook over medium heat, stirring to dissolve the sugar. Then continue cooking without stirring.
Beat egg yolks with wire whisk until light in texture and color.
With mixer is on medium speed, pour hot sugar syrup into the yolks in a fine stream, continue stirring until completely cool.
Gently blend 1/3 cream into the yolks. Then fold in remaining cream, thoroughly incorporating.
Vigorously whip 1/2 of the whipped cream and yolk mixture into the chocolate. Fold in the remaining cream mixture fully incorporating it.
Immediately put into prepared container (we used a graham cracker crust). Cover it, and let it refrigerate until it's set, about 2-3 hours.