Heavenly Chocolate Mousse

Oh my GOSH!  This seriously is some heavenly chocolate mousse!  You take one bite and you think you have died and gone to heaven!  It really should be called sinful chocolate mousse, because it was sooooooo addicting and I couldn't stop eating it.  This will have you tip-toeing to the fridge at 3 in the morning to sneak a few bites.  I'm usually not a huge fan of stuff like this, because I like to eat food with texture - ya know - something I can chew.  The only reason I even tried this mousse is because I had a whole bunch of whipping cream that was about to expire and I didn't want to throw it out.   Let's just say . . . I was sold after the first bite!  

This would be the perfect ending to a Valentine's Day dinner!  You can easily make individual servings for each guest - no sharing required!  All parties involved would be happy!  It is rich and thick and creamy yet light and airy at the same time!  It reminded me of a soft ice cream.  I LOVED this!

Heavenly Chocolate Mousse

adapted from: Just Get Off Your Butt and Bake
(Printable Recipe)

8 oz. Symphony Bar or your favorite chocolate

1/2 c. milk, divided

2 Tbl. butter

3 egg yolks

2 Tbl. sugar

1 1/4 c. whipping cream, whipped

In a double boiler heat chocolate, 1/4 cup of milk and butter until all is melted.  Cool 10 minutes.  In small saucepan, whisk egg yolks, sugar and 1/4 cup milk, whisk and stir over low heat until reaches 160 degrees, 4-5 minutes.  It will be like a thin custard.  Remove from heat and whisk in cooled chocolate mixture.  Cool completely.  Gently fold in whipped cream.  Spoon into dessert dishes and refrigerate until set, about 1 hour or overnight.  

Jenn's Notes: I made the chocolate part one night and I folded in the cream the next day, because I was afraid the cream was going to deflate and that this would only be good the day it was made.  That was so NOT the case.  This stayed fresh for four days and then it was gone, so it might stay fresh even longer?  I added a teaspoon of vanilla extract and a Tablespoon or two of sugar to my cream.   I reserved a small amount of the whipped cream for topping, but folded the rest in. So good.