How to Make a Large Chocolate Covered Mousse Filled Mold

Chocolate mousse began as a French dessert (mousse meaning "foam" in French), and first gained popularity in Europe in the late-19th century. The rich, creamy dish is delicious with fruit toppings and whipped cream or when covered in chocolate.

Things You'll Need

• 13 oz semisweet chocolate
• 2 tbsp. unsalted butter
• Saucepan
• 3 medium bowls
• 2 large egg yolks
• 1 1/2 cups heavy cream
• 2 tbsp. superfine sugar
• 1 tsp. vanilla extract
• Bundt pan or similar cake mold
• Double boiler
• 4 cups water
• 14-oz. bag milk-chocolate chips

Instructions

1. Combine the semisweet chocolate and the butter in a saucepan. Set the stove to medium heat. Melt the chocolate and butter together on stove, stirring constantly.

2. Transfer the melted chocolate into a medium bowl.

3. Add the egg yolks and whisk into the chocolate.

4. Pour the cream into a separate bowl and beat until it thickens. Add the sugar and vanilla, and whisk the ingredients until stiff peaks form.

5. Fold the cream mixture into the chocolate. Pour into the cake mold and place in the refrigerator for two hours, then in the freezer for one hour.

6. Pour water into the bottom of a double boiler. Bring to boil.

7. Lower the heat under the double boiler to low-medium, and pour the chips into the top of the double boiler. Melt the milk-chocolate chips, stirring constantly (5 minutes).

8. Allow the chocolate to cool slightly, at room temperature, for 15 minutes.

9. Place a platter upside-down on top of the mold. Flip the mold and platter so the mold sits on top of the platter, inverted. Lift off the mold. Cover the top and sides of the mousse with the melted chocolate.

10. Put the mousse back in the refrigerator and chill for three hours so the chocolate forms into a soft shell around the mousse. Serve immediately after chilling.

Tips & Warnings

• A double boiler is essential to melt the milk-chocolate chips. The bottom of the boiler is filled with water that is brought to a boil, and the top of the boiler holds the chocolate chips. The steam and heat from the boiling water under the chips allows the chips to melt without getting hard, crusty or burnt , as they would if melted in a saucepan or microwave.

• Don't have a double-boiler? It's easy to make one. Fill the bottom of a medium saucepan with 4 cups of water ,and fit an oven-safe bowl into the saucepan (the bowl should fit about 3 inches in the saucepan).

References

• The Food Timeline: Chocolate Mousse and White Chocolate Mousse
• The Food Network: Easy Chocolate Mousse Recipe