Chocolate Mousse: What to Do With Leftover Egg Yolks

Before we get into the deliciousness that is chocolate mousse, I must confess I messed up. My habit of not reading the directions well, happened again. (well the first time that the blog knows about) I made the chocolate part of the mousse but neglected to read that whipped cream had to be incorporated before serving (which in retrospect i really have to wonder where my brain was because it seems so obvious now...) So the picture is what you get, but really you need to stir it really fast to incorporate the 2 and get the desired product.

Also, I made a double batch because of how many yolks I had.

Needs:
8 egg yolks (or my leftovers from angel food cake, just less about 2T or so)
1/2 c granulated sugar
5 c whipping cream (separated into 2 c and 3 c)
1 12 oz bag choc chips
beaters/stand mixer
relatively large pot (website says 2Q)

Do:

• Beat egg yolks. Probably for about 3 or 4 minutes with a hand mixer. They'll start to get a little fluffy and foamy. (not to the extent as the egg whites, but it's noticeable)
• Once foamy, mix in sugar gradually.
• Heat 2 c of whipping cream until just barely boiling.
• Pour about half of the hot mixture into the cold bowl of yolks and stir. Then add back into the big hot pot on the stove. (basically so you don't totally shock the egg yolks, it's more of a gradual warm up)
• Cook on low heat for about 5 mins. until it thickens up. Be patient, I mean it about the 5 minutes. Don't let it boil. That's when things touching the sides of the pan start to burn.
• Gradually stir in chocolate chips. It'll get sort of glossy, but not quite as beautiful as the ganache. Make sure to scrape the sides and stir well.
• Refrigerate the whole thing. Not like in individual tins, the WHOLE mixture. (this is the step where I went wrong) For about 2 hours... until chilled. My directions said to stir occasionally, and I see how this could have been helpful, but it may not be essential.
• Once chilled, stick a metal bowl in the freezer for a few minutes. Then pull it out as well as the whipping cream left over (3 c). Beat whipping cream till it forms stiff peaks.
• Fold whipping cream into chilled mousse.
• Serve, enjoy!

This was definitely a great learning experience for me. I didn't know egg yolks could get all foamy, so it's something to keep in mind when you need a heavier creamy foam instead of the super light unstable foam egg whites make. Also I saw on Iron Chef America that Chef Batali made a similar product with egg yolks and cream and he used a double boiler-type method... so if you're not a diligent stirrer I suggest you do that instead.



recipe courtesy of the awesome betty crocker cookbook again.