Phyllis' Chocolate Mousse
Recipe: #15561
November 03, 2014
Categories: Desserts, Puddings, Eggs, Mothers Day, Romantic Dinner, Valentine's Day, Chocolate, Pies, more
"My sister's favorite chocolate dessert, topped with whipped cream, it's luscious. Aunt Phyllis always served it in dessert bowls, but I like it in a shortbread crust. If putting in a piecrust, double mousse recipe. Prep time doesn't include chilling time of at least 2 hours."
Original is 6 servings
Ingredients
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- SHORTBREAD CRUST
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Nutritional
- Serving Size: 1 (204.2 g)
- Calories 756.5
- Total Fat - 41.3 g
- Saturated Fat - 23.3 g
- Cholesterol - 229.2 mg
- Sodium - 433.1 mg
- Total Carbohydrate - 89.4 g
- Dietary Fiber - 1.5 g
- Sugars - 51.4 g
- Protein - 8.4 g
- Calcium - 60.5 mg
- Iron - 1.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Beat whipping cream using wire beaters until stiff, cool in fridge.
Step 2
Place water, sugar and salt in small saucepan. Bring to a boil, stirring occassionally, until clear and syrupy. Remove from heat, add chocolate and stir until melted.
Step 3
Pour chocolate into mixer and add eggs, mixing as you go. Add vanilla and blend for an additional 5 minutes.
Step 4
Cool to room temperature, then fold in chilled whipped cream by hand.
Step 5
Spoon into dessert bowls or into shortbread crust.
Step 6
Shortbread Crust:
Step 7
Preheat oven to 350 degrees. Mix together butter, flour and powdered sugar. Press into the bottom of a pie plate. Bake for 12-15 minutes or til lightly golden brown. Remove from oven and allow to cool completely before filling.
Tips
No special items needed.
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