Phyllis' Chocolate Mousse

18m
Prep Time
12m
Cook Time
30m
Ready In

Recipe: #15561

November 03, 2014



"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
  • SHORTBREAD CRUST

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.

0 Reviews

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