Rich Chocolate Mousse Ice Cream


Make extraordinary stunning sexy ice cream with haunting succulent mouth feel.  First make my *Chocolate Mousse, then add it to an ice cream maker.  Why, because rich, silky, creamy, smooth dense and yet fluffy ice cream you can make, but not buy.

To make 2 quarts of ice cream double this mousse recipe.  Follow manufactures instructions on adding mixture to ice cream maker.  For example, mine recommends chilling the ingredients for 2 hours before placing in ice cream maker then in freezer for a least a couple more to firm.

See the Chocolate Mousse Video   018

Chocolate Mousse Recipe

  1. 4 egg yolks
  2. 2 tablespoons Light Agave
  3. 1/4 cup strong coffee
  4. 1/8 teaspoon fine sea salt (unrefined)
  5. 6-8 oz. 70% cacao bittersweet dark chocolate, finely chopped or disk
  6. 2 egg whites
  7. 1/4 teaspoon fine sea salt (unrefined)
  8. 1/2 cup heavy cream (best raw cream, or any not ultra-pasteurized)
  9. 1 tablespoon Light Agave
  10. optional top with bit of fine graded orange rind

Whisk 1. thru 4. in a bowl over gently simmering water. (do not let water touch bottom of bowl)  Cook continually whisking, until mixture reaches 160°.   Whisk in chocolate until melted.  (Many recipes call for custard mixture to be pressed thru a fine screen strainer to remove lumps, in my experience this has not been needed, because I didn’t have lumps.)  Set aside to cool.

Whip egg whites and salt to firm peeks.  Whip cream and 1 tablespoon Light Agave.  Gently fold in to mixture.  Chill with plastic wrap directly on top of mixture as well as over rim of bowl.   In 2-3 hours the pudding is set.

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