Friday, August 1, 2008

CrockPot Chocolate Mousse

  • 2 cups heavy whipping cream
  • 4 large egg yolks
  • 3 T baker's sugar (I like baker's sugar because the granules dissolve quickly)
  • 1/3 cup cold, strong coffee
  • 1 t vanilla
  • 2 cups semi-sweet chocolate chips
  1. In your crockpot, add the heavy cream, egg yolks, sugar, vanilla, and coffee.
  2. Whip until combined with a whisk. You don't need to go crazy, just mix it well.
  3. Add the two cups of chocolate chips.
  4. Cover and cook on high for about an hour, or on low for about two. You are looking for little bubbles in the surface of the cream, and melted chocolate.
  5. VERY VERY VERY VERY carefully, pour the mixture into a blender. You'll get about 2 1/2 to 3 cups of liquid.
  6. Blend on high until it "grows" to about 5 to 6 cups, and doesn't seem like it will rise any higher.
  7. Pour into serving dishes.
  8. Chill for 2 hours in the refrigerator. Top with whipped cream or berries, or nothing at all.

Author used 4 qt round crock pot

Found On: A Year of CrockPotting