In 1989 when Nathan was 13 years old, our homeschool group hosted a Thanksgiving dinner for the seniors in our church. Served at that meal was chocolate mousse cake, and Nathan thought it was so delicious that he asked me to get the recipe and make it for his birthday dessert the next month. He has requested chocolate mousse cake for his birthday dessert ever since. Nathan had his 42nd birthday in December so that’s been 29 years of chocolate mousse cake. He’s the only one in our family who has been so consistent with his birthday dessert. At this point, we can’t imagine him requesting anything else!
Be warned: there are raw eggs in the recipe. If you don’t want to use uncooked eggs, there are pasteurized egg products such as egg beaters you could use, but the results will probably end up different. Make sure the product you choose doesn’t have any spices included. Onion flavored eggs would make this quite a concoction!
We like the mousse over chocolate cake. We use a traditional Betty Crocker cake mix and then make sure the cake is cool before putting the mousse on.
Below you’ll find step-by-step pictures for Chocolate Mousse with the recipe following.
- 3 squares unsweetened chocolate
- 1/3 c. water
- 3/4 c. granulated sugar
- 1/8 tsp. salt
- 3 egg yolks, well beaten
- 1 tsp. vanilla
- 4 cups Cool Whip
Heat chocolate and water over a double broiler until chocolate is melted. Add granulated sugar and salt; cook until completely dissolved (about 3 minutes). Add slowly to egg yolks, blending well. Stir in vanilla; cool thoroughly. Fold Cool Whip into chocolate mixture. Spread on cake.
“Surely goodness and mercy shall follow me
all the days of my life: and I will dwell in the
house of the LORD for ever.”