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Recipe adopted from the Real Simple magazine February-2012

Prep Time: 15 min
Inactive Cook Time: 2 hours
Cook Time: 10 min
Total Cook Time: 2 hours 25 min
Yields: 4 servings

Chocolate Mousse


  • 2 tablespoons sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons unsweetened dutch process cocoa powder
  • a pinch of kosher salt
  • 2 cups of whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 3 oz semisweet chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon of espresso powder
  • 2 oz dark rum
  • Whipped cream, for serving


1) Set a fine-mesh sieve over a medium bowl. In a medium saucepan, whisk together the sugar, cornstarch, cocoa and salt. Gradually whisk in milk, then the egg yolks

2) Cook the milk mixture over medium heat, whisking constantly, until thickened to the consistency of mayonnaise, appox 7 to 8 minutes. Continues to cook, whisking, for 1 minutes more. Remove from heat and pour through the sieve into the bowl, pushing the mixture throught gently with a rubber spatula or spoon. Add the butter. chocolate and rum and stir until melted. Mix in the vanilla last.

3) Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hours and up to 2 days. Before serving, gently sire the pudding to loosen it. Serve with whipped cream.