Chocolate Mousse

Here's another draft resurrected: another recipe to remember. This is actually an old recipe revisited. Remember this French Silk Pie?

Well, my finicky family kept eating the filling of this pie and leaving the crust on the plate. 

😑

I mean seriously? Who even does that? 

So I stopped making the pie and started putting the filling into fancy little serving cups. Because everything tastes better in a fancy cup, right? Not so much, but it does look nice I think. 

Anyway, this recipe only makes about 10 servings; so I get on kicks where I'll make this three days in a row bc everyone loves it and can't get enough of it. I guess I'm thinking if I make enough of it they'll get sick of it (think: Pioneer Woman Rolls); but so far this has never happened. So. I quit making it anyway. This week I only made it two days in a row bc I ran out of whipped topping, ha.

Also, I've made a few adaptations to the recipe as it originally appeared, mainly bc I have a beast of a mixer - it's a Bosch (like the same company that makes tools) and if I over-beat the eggs, it turns runny and, while salvageable, it's a pain. So with a few tweaks, I haven't had a runny batch for months (years?).

Here's the original recipe, copied and pasted from the previously mentioned French Silk Pie recipe post.

3/4 cup real butter, softened

1 1/8 cup sugar

5 squares unsweetened Baker's chocolate, melted and cooled

3 eggs

3 cups cool whip

Cream softened butter and sugar. Add cooled chocolate and beat well. Add one egg at a time, beating 5 minutes on high speed after each egg. Fold in cool whip. Pour into pie shell. Refrigerate for at least 4 hours. Great to do ahead.

And here are a few tweaks:

**To avoid grainy sugary mousse, be sure to beat the butter/sugar a long time. Like 4-5 minutes on the highest speed. Idk why the finished product will be grainy if it's underbeat, but it will. So don't underbeat.

**When I set out the butter to soften and get out the cool whip to thaw, I put the eggs in the refrigerator to chill. Chilled eggs seem to help prevent a runny product.

**After melting the chocolate in the microwave for about 1.5 minutes, I let it set on the counter for 20-30 minutes to cool. Too cool, and it hardens right back up to its original firmness, which is a pain bc it must be softened again.

**For my mixer, I beat each egg for 3 minutes at speed 1. I suppose every mixer is different; experiment with yours if your results are consistently runny.

**It doesn't need at least 4 hours to refrigerate. Half hour will do. Or, for some kids, 3 minutes.

**Generic ingredients are fine.

**One More Note**

This recipe does indeed use raw eggs. If you have a compromised immune system or just generally don't trust raw eggs, find another recipe. This one's not for you.

And really, who ever thought softened butter, sugar, chocolate, and raw eggs could taste good anyway?? Sounds a little disgusting, but it's delicious, even without the whipped topping!