I found this recipe on the inside of a Ghirardelli semi-sweet chocolate wrapper and decided to make it. It is most definitely replacing the recipe I've always used before! It's a lot of work but if you want to have a truly luscious treat you simply must try it. The mousse that wasn't eaten the day of making (there's only myself and Rachel the Cat, who shouldn't eat chocolate, living in our home) kept really well in the refrigerator for two more days.
Beat egg yolks in a small bowl on high speed until thick and lemon colored, about 3 minutes. Gradually add sugar then beat.
Heat one cup of whipping cream in a saucepan over medium heat just until hot (do not boil). Gradually stir half of the hot cream into egg yolk mixture then combine back into saucepan. Cook over low heat for 5 minutes, stirring constantly, until mixture is blended and thickens.
Let cool for 10 minutes, then add chocolate to mixture and stir until thick, about 5 minutes.
Cover and refrigerate for about 2 hours, stirring occasionally, until just chilled. Beat remaining 1 1/2 cups whipping cream in chilled medium bowl on high until stiff.
By Deeli from Richland, WA
A baked chocolate crust that becomes a delicious frozen mousse. It is light and refreshing for a summer dessert.
