Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Milk Chocolate Mousse
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- Level: Intermediate
- Total: 1 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 994
- Total Fat
- 77 g
- Saturated Fat
- 47 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 2 g
- Sugar
- 45 g
- Protein
- 11 g
- Cholesterol
- 391 mg
- Sodium
- 108 mg
- Level: Intermediate
- Total: 1 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 994
- Total Fat
- 77 g
- Saturated Fat
- 47 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 2 g
- Sugar
- 45 g
- Protein
- 11 g
- Cholesterol
- 391 mg
- Sodium
- 108 mg
Ingredients
Directions
- Melt the chocolate and butter in a double boiler. Set aside to cool a little.
- Whip the cream with an electric mixer on high for about a minute. Turn the mixer to low while adding the sugar, then turn back to high and whip to stiff peaks.
- Whisk the egg yolks in a pitcher and add the vanilla.
- Next, temper the eggs by adding a little of the melted chocolate. Then pour the eggs back into the bowl of melted chocolate and stir to combine. Fold in three-quarters of the whipped cream (refrigerate the remaining whipped cream for serving). Spoon the mousse into serving glasses or bowls and refrigerate for at least 1 hour.
- Serve the mousse with dollops of whipped cream and garnish with grated chocolate and gummy worms.
