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Nutrition Facts
Serving Size 153 g
(Approx. 6 Servings)
Amount Per Serving
Calories 570 Calories From Fat 460
% Daily Value*
Total Fat 51 g 78%
Saturated Fat 31 g 155%
Trans Fat 1.0 g
Cholesterol 235 mg 78%
Sodium 35 mg 1%
Total Carbohydrate 28 g 9%
Dietary Fiber 3 g 12%
Sugars 23 g
Protein 8 g
Vitamin A 35% Iron 8%
Vitamin C 2% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Dark Chocolate Mousse
Prep Time
4 hours
Cook Time
Total Time
4 hours
6  People


Recipe makes 6 Servings

4 egg yolks
1/3 cup(s) brown sugar
6 Oz H-E-B Select Ingredients 85% Bar Dark Chocolate, chopped into small pieces
1 Tsp vanilla extract
1/8 Tsp cayenne, optional
1/8 Tsp ground cinnamon
2 1/2 cup(s) heavy cream
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Using a hand-mixer beat egg yolks on high-speed until double in volume and become pale in color, then beat in 1/2 of the sugar.
Place chocolate, vanilla, cayenne, and cinnamon in a large bowl and set aside.
Steep 1.5 cups of cream and remaining sugar in a medium sauce pan until it begins to simmer.
Remove from heat and pour 1/2 cup of cream over chopped chocolate. Let it rest for a few minutes until chocolate is melted, then stir to combine. Place in fridge to chill.
Temper remaining 1 cup of cream into egg yolks by whisking a small amount into the egg then gradually stirring it back into cream.
Return to pot and cook an additional 3 to 4 minutes on low-heat stirring constantly until it thickens enough to coat the back of a spoon. DO NOT BOIL MIXTURE!
Once mixture begins to thicken, transfer it to the chocolate mixture and stir together. Place it in the refrigerator to cool.
In a clean bowl whip remaining cream and salt to stiff peaks. Carefully fold in whipped cream to the refrigerated chocolate mixture. Spoon into cups and chill for at least 2 hours before serving.
Garnish with diced mango or strawberries and additional whipped cream.


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