Chocolate Truffle Mousse


  • 8 (1-ounce) squares semisweet chocolate
  • 1/4 cup light corn syrup
  • 1/4 cup butter
  • 2 egg yolks, lightly beaten
  • 1 cup whipping cream, divided
  • 2 TBSP powdered sugar
  • 1/2 tsp pure vanilla extract
  • 1/2 cup whipping cream, whipped


  1. Combine first 3 ingredients in a heavy saucepan. Cook over low heat, stirring constantly until chocolate melts.
  2. Combine yolks and 1/4 cup whipping cream. Gradually stir about 1/2 cup of chocolate mixture into yolk mixture. Add to remaining chocolate mixture, stirring constantly. Cook over medium heat for 1 minute or until mixture reaches 160 degrees. Remove from heat and cool to room temperature.
  3. Beat 3/4 cup whipping cream at medium speed with an electric mixer until foamy. Gradually add powdered sugar, beating until soft peaks form. Stir in vanilla.
  4. Stir 1/2 cup of whipped cream mixture into chocolate mixture, then fold in remaining cream mixture. Spoon into four stemmed glasses.
  5. Cover and chill at least 2 hours, preferably overnight. Top each serving with a dollop of whipped cream.

Yield: 4 servings