How to Make a Chocolate Candy Mouse

Chocolate candy mousse is a delicious dessert for a dinner party or a romantic dinner date at home. It is not too difficult to concoct and will always leave your guests wanting more. Add a twist to regular chocolate mousse by adding chocolate candies or other flavors of candy into it.

Things You'll Need

• 1 cup heavy cream, chilled
• 1 tablespoon sugar
• 3 large eggs, with yolk and whites separated
• 2 tablespoons diced unsalted butter
• 2 tablespoons espresso
• 4 to 5 ounces of bittersweet chocolate, diced
• Whipped cream, if desired
• Assorted chocolate candies, white chocolate chips, fruit candies, etc.
• Electric mixer
• Assorted bowls
• Mixing spoons

Instructions

1. Whip the heavy cream in a bowl with an electric mixer until soft peaks begin to form. Place in refrigerator.

2. Heat up a double boiler. Add the chocolate, espresso and butter in the top pan of the double boiler. Make sure the water is hot on the verge of simmering, but make sure it does not start to simmer. When making chocolate mousse the most important thing to look out for is the temperatures. Stir the ingredients until melted and smooth.

3. Remove from heat and let cool for a couple of minutes. Test it frequently to see when the chocolate is about body temperature and warm. At this point, use the electric mixer to whip the egg whites in a separate bowl until they are foaming and beginning to stiffen a little. Slowly add the sugar in while beating until the peaks of egg whites take more shape. Set aside.

4. Stir the egg yolks into the cooled chocolate mixture. Next, add about 1/3 of the whipped cream that has been resting in the refrigerator. Make sure it is mixed in thoroughly.

5. Fold in gently the peaked egg whites slowly until there are none left in the bowl. Then continue to fold in the rest of the heavy whipped cream.

6. Place a layer of the chocolate mousse into the serving bowls, then lay a layer of the chocolate candies or other candies. On top of this, lay another layer of the chocolate mousse, then repeat as many times as necessary. Top with whipped cream. Refrigerate for at least 6 hours until eating.

Tips & Warnings

• Pay attention to the cooling of the chocolate so the future ingredients will mix properly. Experiment with different creative candies and treats for layering.

• Be careful when working around hot stoves and water.